I'd say depending on what you use your chickens for, and what you use your stock for, it might be wasteful. I noticed that several of you use whole chickens in your stocks, for example, and to me, that would be wasteful. This is because I am unlike many of you in the regards that I don't ever use my stocks as soup bases. I reduce them to glace consistency, and use it for sauces, or sometimes simply to enrich a side dish- like adding chicken glace to cornbread dressing that I might serve with a roasted chicken breast, or simply add it to enrich a soup, rather than it serving as the base. Something I've done before is to enrich a roasted butterneut squash soup with chicken glace.
For my purposes, having meat on my bones is undesirable, because it puts a dent in the quality of my final glace. The proteins found in meat simply break down and cloud my stock, and then soak up that valuable liquid that just gets thrown away when I strain. By keeping meat off the bones, I ensure higher yield and better clarity.
Broths typically are made with meat, because they offer good flavor without needing to be reduced first.
At the restaurant, we try to use as much of the animal as we can. Our ducks are a great example of making food go far. We remove the breasts, trim the fleshy underside, and then score the skin and save these for use in our duck breast entree: one duck breast grabs us $18. Already we've made back the cost of our duck. The legs are removed and trimmed of excess skin and fat and the cured and confit'd. One leg of duck confit grabs us $9 ( i think). So there you have 2x $9 plus 2x $18 for a grand total of $52 from one duck. The rest of the duck doesn't get sold, but it does get used. We save our duck livers for later use in pate's, which we occasionally make for VIP customers or special events. We trim ALL of the skin and fat from the duck body, and throw it into a large pot and then cover with water, and cook it at a bare simmer for about 4 hours. We strain the skin out and chill the liquid, allowing the fat to rise to the top. We skim this fat, and this is the fat we use to confit our duck legs. Sometimes we even use the remaining "duck water" which carries some flavor, to enrich soups or sauces. Finally, we roast the bones, backs, necks, wings, ribs, and use that to make duck stock. The stock gets reduced into glace consistency which we finish a la minute in the pan we use to sear our duck breast, finished with a little whiskey and the peppercorn melange we use to season our duck. The result is a great entree, Crispy 5-peppercorn duck breast (cooked to MR) with a great whiskey sauce.
Our chicken go through much the same process.