Making your own brothdoes takes a bit of time, but for the most part you just leave the pot simmering on the stove, and is well worth the effort. The trick is to keep a stockpile of ingredients in your freezer. I often save celery and broccoli stems and toss them into the freezer, ready for the soup pot. I have purchased bone in chicken breasts, and saved the bones for the post as well. Chicken wings are also great for the stock pot.
When I make broth I am intending to make chicken soup so I use the meat from the whole chicken to put back into the pot. This recipe is like making sour dough. You use some of your previous batch to enrich your current creation.
If you are starting from scratch you can always reach for a quality low sodium “stock in a box” if you don’t let Spratt catch you. I also like adding wine to my stock to give it more depth of flavour. Experiment and make your own creation worthy of the Dowager’s praise.