All pre packaged broth and stock tastes terrible. I make mine. It takes almost all day to get the best tasting stock. The key is getting it cooled down before bacteria sets up. Putting in fridge won't do it. I put dry ice in a cooler with the pot of stock to get it cooled as fast as possible. I use Alton Brown's way of making it.
http://www.foodnetwork.com/recipes/a...n-stock-recipe