making chicken stock - do I put the skin in?

[hisgirlfriday]

I was watching hugh fernly-whatisface the other day making chicken stock out of leftover roast. I've picked off my meaty bits for a curry tomorrow and now have a heap of bones for my stock. My question is, do I put the skin in the stock pot as well as the bones too or will that just make it a bit fatty and horrible?

Put the whole lot in and skim off any fat when its done.

I leave the skin out. Although it would probably make the flavour better.

PUT THE SKIN IN!!!!

Don't listen to that monkeysavingwhatisisname!

Thanks for the speedy replies. I have bunged it in the freezer for now and will deal with it later, skin and all!

I've just made some! It's too hot to put in to the fridge - is it ok just on the side until the morning??

Yes! Put it in your coolest room, it will be fine.