Why we only use chicken and fish bones instead of their meat,skin or tails for broth?
Well for chicken you can use the meat and at that point it would be a broth and not a stock. For chicken using the skin would be too greasy. You can fry the skins and make chicken cracklins though. For fish you do not use anything other than the bones because anything other than the bones would create a real off flavor and would be a waste of money. Good fish would be way too costly to use in a stock.
