Chicken stock-canned or homemade?

I much prefer homemade. The bullion and canned stock is high in sodium or at the very least has MSG. There are a few organic ones out there, but can't always find at the grocery store. I still use the convenient canned, but am getting more organized and saw some whole chicken on sale that would work very well this week. My son told me about some vegetable bouillon that doesn't have any additives so I should look for that. As always, these discussions remind me of what I haven't been doing lately. The homemade chicken stock is good for so much more cooking that just soup and I should get my act together.....whit

I've never made my own broth, because I'm not confident in making my own and I don;t have the time, or storage for it. I like using canned because it's convinient

I prefer to use canned because I think the taste is stronger BUT it has more sodium in it which I have to watch my intake.

I use vegetable broth because I'm vegetarian and usually buy the commercially prepared stuff to save time. I should make some and freeze it though...that's a good idea.

I open a can. I think I made homemade once, and it was better than the can. I just don't have time to make the homemade.

I use canned chicken stock because I haven't found the time yet to make my own. But I do have a question....does homemade chicken make a difference with the taaste of the food than with the canned stock?