I make a lot of broth and freeze the extras so I always have some on hand. If it's the sodium your like about the cubes you can always salt your broth. Broth has so many health benefits when cooked for a long time so the bones are soft. But as the pp said it is a personal choice of what works for you.

I wonder what the current fascination is with "bone broth" specifically. I suppose it's due to a consumer marketplace that sells us boneless, fat--trimmed meat, muscle specifically, cut into requisite parts. Without bones in your meat, it's hard to get the full nutrients that we once enjoyed with traditional stocks. What I mean is, a traditional chicken stock involves a whole chicken, cut up, immersed in stock pot w/vegetables & herbs of choice, and slow-simmered until done. And for our elders, "done" usually meant hours on the back burner, maybe even overnight. Sometimes they'd add in mixed animal sources, so a pig's foot + chicken backs + meaty beef knuckle or back ribs.

There's no need to use "only" bone when making a mineral-rich broth. And depending on where you live, you can find traditional cuts like beef knuckle, marrow bones, chicken feet, oxtail, chicken backs, pigs feet, etc. that are redolent with connective tissue, fat, meat, and of course bone.

For me, even a coarse strainer will separate the meat & bones & twigs from herbs, leaving me a broth I'm glad to sip on without fear of abrasive bone particulates.