If you are making a chicken stock, start by roasting the bones to add color and develop flavor. The more skins and bones you have, the better. Crack the bones to help release the marrow flavor and nutrients. Chicken wings, lots of them, help develop a rich flavor and texture as well as does the carcass. After the stock is done, remove the skin and bones. REduce by half to concentrate the flavor. This allows you to use less space in canning as well, as you need less stock in a recipe to get that rich chicken flavor.
Of course, this works for all kinds of fowl, fish, and pretty much, all meats.
Seeeeeya'; Chief Longwind of the North