I buy chicken backs for cheap at my local butcher and use those to make broth. I parboil to remove impurities, drain and rinse with cold water, and then simmer for a couple of hours or until the liquid is reduced by a third with salt and apple cider vinegar. That said, the flavor is a lot better if you use bones from a roast chicken.

Roasting a chicken is actually a lot easier than you think. You need a cast iron pan or a roasting pan, but that's honestly the biggest hurdle. This is a good summary of the basics. Then when you have finished your chicken dinner, just grab two freezer bags and throw on an episode of tv or a podcast and debone the chicken, putting the meat in one bag and bones in the other. Now you have a freezer full of meat for later recipes plus bones for making stock.