I have a confession to make: I mostly use chicken stock from a box. I buy the organic free range kind, and it's okay, but it's not great. Fine for deglazing a pan, or using as the base of a busy soup, but not something you want to sip hot with just a few slivers of green onion and a slice of ginger.
There aren't many things I miss about working in restaurant kitchens, but chicken stock is one of them. The walk-in always had huge covered buckets of rich, delicious stock, made by someone who wasn't me. They got to deal with roasting pans full of bones and mirepoix, lifting the huge stockpots, simmering, skimming, straining, and reducing gallons of the stuff. I got an unlimited supply of intensely flavorful stock.
