Dori Zook wrote -
<<My question is, what's the best way to get dee-expletive-liscious chicken
broth?  I'm craving hearty soups since Autumn has fallen and just can't
justify using that canned stuff -- bleah!>>

I save all my chicken bones from various meals, whether it's a whole carcass
or legs, thighs, whatever.  When I have a potful, I simmer the bones for a
few hours with a tablespoon or so of vinegar to leech the calcium.  Strain
it and chill.  When jellied in the fridge, scoop any fat off of the top and
there you have it.  You are ready for any paleo recipe.  This is the same
principle as Rachel's bone broth.  You can throw in a couple of bay leaves
for flavor.   Oliva