I am sorry to say that is so true, and when using canned broth the recipe will suffer somewhat.. I have on my stove as I type this a large pot containing the cheapest chicken parts I could find in the store.. I will leave that stew pot simmer,(NEVER BRING TO A BOIL) all day and most of the night. I added a whole onion and a large carrot, and the usually discarded bottom of a stalk of celery. This pot will provide me with all of the broth I need for cooking dinners for a couple of weeks.. I do the same with beef and pork bones..
I tried that with beef bones, turned out disgusting, grey water. Tried it again, browning the bones first, had to cook it way down for any flavor, what's the trick?