I would recommend making it, mostly because it doesn't exist in the backwoods of Japan though for New Yorkers like Sue, there may be endless choices of high quality bone broth sold in jars or whatnot. If you are planning to make it from beef bones, grassfed is supposed to be a must. I can get bones at one particular chain meat store here in Japan called Hanamasa. The bones are not grassfed, but they sell grassfed beef from Australia--just in case you are reading this whilst living in Japan.
I have cooked bone broth in both pressure cooker and a slow cooker. I do not have the time or patience to leave it simmering on the stove for hours so can't tell you about that. You can season it with salt and put in veggies while you cook to improve the flavor or do it later when you use the stuff. Some of the yummiest recipes I've found are on the Nom Nom Paleo blog using a slow cooker and a pressure cooker. My tip here is that if your kids--like mine--do not like eating bone broth, freeze it in ice cube trays, dump the cubes into freezer storage of your choice and people can have a mug of the hot stuff or just put a little into soups whenever. Only lasts a week or so in the fridge.
For variety, here's one for chicken bone broth, otherwise known as stock, from Against All Grain. I make my chicken stock out of inexpensive whole chicken carcasses because whole chickens and cut up bone in chickens are not available here. Fish bone broth works too. Here's a discussion of what kind of fish is best for stock and a recipe. I've never made fish stock despite eating fish every week. Let me know if you try this.