[SallyintNorth]

except the 'oysters' and the bits below the elbow of the wings, which aren't that great anyway.

They’re my favourite bits!!!

And you can plop the neck and stripped carcass in a pot with an onion and a carrot, simmer for 90 minutes, strain and you have the most awesome stock.

I reduce it down to a thick paste and freeze in an ice cube tray.  Now that’s a stock cube! 

[Womble]

Sorry, I was unclear - yes, the oysters are very tasty (because they're always kept moist when roasting I suppose), but the flappy bits at the end of the wings I can live without. Actually you can get most of the oyster out with a sharp knife, but I won't pretend it amounts to very much.

The key thing about skinning for me is that it avoids both plucking and drawing, so saves a lot of time. We get enough stock from left over roasts, so we're happy to waste some carcasses to save time, since everything is a trade-off, one way or the other.

[SallyintNorth]

Aye, and we do the same with most carcasses, but do make stock with them.   And pluck a select few for a proper roast

(And it’s the middle bit of the wing I like, not the very last segment. )