I make bone broth regularly (every 2 weeks usually) about half the time chicken, half the time beef.

I follow The Paleo Mom's lead on a lot of this stuff, and what she says is to make the broth with whatever bones you have (she's actuuquite frugal herself) but skim off he fat (and throw it away) if the bones are lower quality. I actually usually skim the fat off the chilled broth most of the time, even if I'm using grassed or pastured animal bones because I'm not crazy about the taste. I use almost all of my broth to make soup, some for cooking, but I don't care to drink it straight.

I keep a bag in my freezer that I toss bones into (beef & lamb). I don't keep pork bones, and I usually make chicken broth right away (although I reuse the feet sometimes in a second batch).

I've been regularly making & using broth for a few years now, so if you have other questions don't hesitate to ask...