Yes. Do it all the time to make stock later.
A rondo pan is used in Culinary Arts kitchens as a small round stock pan with 6" sides, and can come in 18", 24" and 32" sizes for various roasting of mirepoix or bones for stocks, or for making sauces in.
A white stock uses raw bones and a brown stock uses baked bones. The baked bones give the stock a deeper flavor as well as a brown color.
bones
If you have a stock pot or pan large enough to hold the carcass, you do not need to break the bones.
Beef bones as they are more developed and give better flavour for the stock. For a strong stock par roast bones in a hot oven for about ten minutes. The caramelisation process gives a more richer fuller flavour.
Yes, I'm sure adding vinegar makes the bones release calcium because I make chicken stock with bones a lot, and when I add vinegar, the stock turns white. After I remove the bones, sometimes I eat them, and they are really soft after they cook for a long time with vinegar in the water. I just eat the soft part on the ends of the bones. Chicken stock made with bones is fantastic, I love it. Bones are great in stock.
A white beef stock is much like a white chicken stock, the only difference between a white and dark chicken stock being that the bones are blanched first instead of roasted. Though entirely possible by following a chicken stock recipe with beef bones, often the large amounts of impurities in beef bones cloud or darken the white stock. Therefore veal bones are often used instead.
you get 4 liters of stock
The bones are excellent for making soup or stock.
One can find images of burning angels at different stock photo websites such as StockPhotoGallery, PhotosExchange, Pics4U, and other stock photo websites.
You get less scum on the top of your water, which makes for a clearer stock.