I boil a small chicken once a month in a huge pot, nothing added, then let it simmer for 3 to 4 hours.
Let it cool for a couple of hours.
When cool enough to handle, remove the chicken and debone, be very careful and throw out small pieces and such as tiny bones could be in there. When in doubt, throw out.
Put the pot of broth in the fridg on cold temp for 24 hours, the fat will rise to the top so that you can easily remove it.
Separate the broth in individual containers or freezer baggies (3 or 4 day supply each) store in freezer.
Do the same for the chicken meat.
Its a bit of work and messy, but cost effective, and you know for sure that there are no added ingredients.
The store bought has preservatives and salt. The more expensive brand in the organic section might be a little better.
