Actually, I'd save it with the bones to make a stock!
If you make a proper stock with chicken bones, skin and meat, then chill it, you will end up with all the fat hardened on the top. If you skim that off, you will find chicken jell-o. The entire pot of stock will have a jello-like texture from the collagen.
If your stock isn't like this, you did something wrong.
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan