When I have a non-CAFO chicken, I save any fat, bones, and skin (the skin is to render even more fat). About the only thing I do with it is to cook chicken livers in it. I'm not a big worrier about things that come from well raised animals.
The juices are just a mixture of water and fat. They occur naturally in roasting. If your chicken is drying out when you cook it, you can either cook it covered, or salt the skin well before you roast it. If once you scoop the fat off, the liquid gels in the fridge, there's no reason you can't heat it up as broth.