Why do I prefer Swansons chicken in a can over home-made. Because I have never been satisfied with the taste of my home-made stock. About 2 months ago I made some stock for use the same day. Went through all of the steps down to a bouquet garni. Skimmed, cooked down, cooled and de-fatted. When I was through making the dinner that used it I still didn't care for the taste as much as I like the taste I get from Swansons.
I applaud those who make stocks that are superior to canned. After decades of on-again/off-again attempts at home-made stocks I don't think they are worth my time, and I say that only for me. I am satisfied that the people who eat my food (including my ren faire food) enjoy what I produce. I cook mostly from scratch. I used canned tomato sauce, canned beans at home (dried beans for faire food), and I eat canned soups (consuming the whole can's worth) for lunch occasionally.