Question About Making Stock

I will use some skin pieces but mostly what they do is render down and form a layer of fat that congeals when the stock is refrigerated. I'll skim that off and toss it most times.

Oh, and I brown my chicken scraps after lightly seasoning them and that adds another layer of flavor to the stock.

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When you save scraps for chicken broth, do you include skin pieces?

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All of it + onion, celery, bay leaf, etc… slow cooker on low for 24hrs

We cut up the bones with a hedge clipper, add all the skins along with onions, jalapeno, and other vegies into a pressure cooker (8Qts) and cook at15 psig (= 250 deg F) for 2 hrs.

The cooking time is halved for every 10 deg F higher temperature, so (250 - 212)x2 =3.8 which means 2 hrs at 250 F = 7.6 hrs on the stove top at atmos pressure.

We cool to release the pressure, strain the solids with a large spoon with holes. Cool in a water bath to room temp, and refrig overnight. Fat solidifies on top and can be separated.

Stock is frozen in Qt. freezer bags for later use.

Yes, I try to roast my bones (skin included) for about 30 minutes if I'm going to make a stock.

Yes, I use smoked chicken so the skin has flavor from that and the spice rub

Yep I like to roast the skin crisp, along with the bones. Then use both in the stock.

Yes. Sometimes I brown them until they render down some and then smother some of the veg in it.