Beef bones make a great deeply flavored all-purpose stock for soups and sauces. Simmer for about 4 hours.
A concentrated lamb stock boosts the flavor of any lamb stew or soup, especially Scotch broth. Simmer for 4 hours.
The ultimate neutral stock, it's good for soups and sauces of all kinds. Use whole or cut-up mature birds for stock (age makes birds more flavorful). Simmer for 3 hours. The meat can be used for chicken salads or potpies.
Go ahead and add the giblets (with the exception of the liver) to your poultry stock they'll help to intensify the flavor. Parts that are high in collagen, such as chicken and pig's feet, make great additions because they add richness and body.
Veal bones contain a high amount of collagen and make for a full-bodied stock. Simmer for 3 to 4 hours.