Jos, I think you missed the part about where I frequently buy the chicken. It is a good quality discount store but they don't carry everything all of the time. Often what they have are skinless boneless chicken breasts, quite often organic, and despite the distaste that the author of that article holds toward chicken without skin, I can make it into many delicious meals. And unless it's crisp, there is no way I'm going to touch the skin. Making soup stock with bones and skin is how it gets used when I have a whole bird or quartered with bones and skin. The store in question sometimes have boneless skinless chicken thighs and those are marvelous for things like chicken teriyaki. There is still a lot of fat in the meat on those. At the regular grocery story I buy the minimally processed chicken (no injected salty crap) and it's usually breast or leg quarters with the skin and bones.