Kitchen Basics also makes a wonderful chicken stock in tetra packs. I use it all the time. (Seriously -- there is always an open container of it in my fridge!)
If I am going to make the effort to make real chicken broth, though, I use a chicken (duh) -- I like the kosher birds the best, cut up chunks of carrot, celery, onion and parsnip, a bay leaf and some thyme, whole peppercorns and a couple peeled cloves of garlic. If you have some leftover roasted chicken bones, throw those in too. They'll color the stock a little bit and they taste good.
It makes a really richly flavored broth -- very good on its own or made into soup. The carrot, celery and onion give it a good solid flavor base, the parsnip adds a little note of sweetness, and what isn't better with a little bit of garlic in it? As for the thyme, peppercorns and bay leaf, that's what I learned from my mom and grandma. It just tastes wrong to me without it.
