does anyone use a combination of, say, beef shank round bones together with a chicken carcass? or pork and beef together? i only know that i don't see recipes with such meat minglings occurring, but i don't know the reason why.
also, there seems to be little agreement on the best way to roast soup bones. the recommended heat settings go from 250-500 degrees, with times varying from 15 minutes to hours on end....
and then, how does the roasting of the bones affect the subsequent boiling time needed to make the broth, if at all?
and lastly, the beef arm bones i have at this time are extremely meaty. if i roast them at a high temp, might i not ruin the meat? or should i just cut the meat off of the bones beforehand, and treat it separately?