I've only used raw fish bones. Cooked bones will generally give a strong flavor for better or worse (e.g. roasted lamb is a little too intense for me).
By all means include the skin for more collagen. You can make "bone" stock with a whole animal after all.
Lots of: urban hiking, cycling, sprinting
Lots of: fresh meat, seafood, eggs, organs, tubers, starch fruits, vegetables, meat fat, dairy fat, oil fruits
Some: cured meat, dairy protein, sweet fruits, rice, pulses, tree nuts, oil seeds
Minimal: soy, refined proteins, sugar, liquid carbohydrate, grains, refined oils, peanuts