Thought this might be a good place for us to put general stock making tips and tricks. (psst -Tim!) I didn't see a thread on this other than the cashmere clad curmudgeon straining his stock.
I made chicken stock on the weekend with a bird that languished in my freezer along with all the odd bones and carcasses I could find. However, When I went to get wings on the weekend (not for stock, for buffalo style wings) the butcher had them bagged and already separated, no tips. I asked what they do with the tips and found they will sell me a 15 lb box for $5.
So, would stock being made with just tips be fine? my instinct says yes and if this is right, then I might stop saving carcasses in the freezer since they take up a lot of room and get lost.
to learn that some cooks actually toss bones from their evening meal into their freezer collection bag. This practice dictates careful and special handling to assure food safety. CC recommends you place these leftovers into a large pot and cover with an inch of water. Bring that water slowly to a simmer and continue simmering for three to five hours. These procedures will provide for the safety and food enjoyment that your family and friends expect. 
I'm not all that sure, to be honest, it was just in my experience. It could just be that an awful lot of tips fit in a small space, so there just was a lot of material. So I wouldn't take it as "informed" (cause I am not)
I thought everyone had someone to buy chicks, raise them, hatch more, feed them, kill them, clean them, make a homemade chicken plucker to defeather(not wild about them smell when they've been scalded), wrap them up, chill them, and, THEN, drive 1/2 hr, hand them to you, and say, here honey. 
