Ok, I just de-boned my chicken. Wings, breasts, thighs, legs - all removed. As I skinned the meats and trimmed the fat, I threw all the skin and fat into my stock along with the main carcass and bones. Is that a good idea or not? I am thinking that the skin and fat will give the stock more favor, but I am not sure if this is really healthy. What do you do? Thanks.