On Tuesday, October 14, 2003, at 07:09  AM, Dori Zook wrote:
> That said, we need to save them thar drippin's, no?  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!
>

Boil the bones along with the meat and skin. The flavor seems to come
from the bones. After it cools put it in the fridge, it will jell and
can be used for many days.