Oh...did your mind go there...well don't
Here is the deal.
Every other week I bake my self a whole chicken. (I live alone and lasts me a little less than a week)
Every time I pullout the heart, kidneys, and neck... I just know they are good for something but I am not sure for what. I'd boil them... but they usually fall apart when I do (especially the heart/liver) As kid we made gravy with it.... but gravy is not so paleo.
So what do I do with the random tidbits that pullout out of my chicken? I hate to see them go to waste.
Who told you gravy wasn't Paleo!??! Change the verbiage and you've got yourself a thick dense tasty sauce :) Do a slow simmer with all the goodies in stock. Remove when tender and pick the meat off the neck and finely chop the other bits. If there's any foam on top of the stock skim it off - if you do this during the simmer process you shouldn't have any. Soften some carrot, onion, celery, garlic with some fresh sage, puree, add to the stock as it will work as an amazing thickener (if you don't want to use arrowroot), toss the tidbits in, let it slowly reheat checking the seasoning. Put over chicken.
Do the same thing but save the bits and pieces for when your chicken is close to being eaten and make a soup out of the carcass. I like to cook veg in the pot while I'm making stock and those are the veg that I puree and add back in. I add fresh veg to the pot and will cook until just tender. Kind of a double whammy of vitamins.
A little white wine would be good in there as well :)
How about pureeing the organs and mixing them into sauces, stocks, soups, etc.? You could freeze the pureed organs into ice cube trays and save them for such circumstances.
I could also see ground chicken parts being added to other meats/spices/herbs as part of a sausage blend. Chicken heart breakfast patties? Chicken liver links? The possibilities are endless!
Or, if you want hearken back to your non-paleo days of yore, just go for the gravy. You could always use blanched almond flour, coconut flour, or some "safe starch" like tapioca flour to thicken instead of wheat flour.