I once bought 3 pounds of chicken breast bone to make a stock because the store did not have any necks or backs. I already had 2 pounds of wings that I was trying to utilize, so I really just wanted some extra bone and connective tissue to add in.

As I walked away from the counter without backs or necks, the butcher…

I agree that the fat is best left in the stock, unless one is making a consomme or similar presentation.