An easy method to making homemade broth/stock.
Really any boned meat will make good stock - but chicken is the best to start with.
I always add salt to my broth as I have a lower end of blood pressure, but with saltier bones like beef you can probably do without.
The general principle is to shove water in with bones and cook for as long as you can bear it. It is totally fine cook the bones for up to 72 hours.
If you cook chicken why not try eating the bones after to ensure you get all the nutritious marrow!
When money is tight i just make chicken stock from lots (10-12) of free range chicken wings.
If you are new to stock - go with chicken stock first its a more gentle introduction!