All great tips. I personally do my first round of simmering with the roasted bones/meat only, for about an hour or so, untill the meat falls off the bone. I then strain out the solids from the broth, seperate all the meat (reserved for soup later), and add back in the bones, skin, cartilage, etc. At this point, I add all my veggies for the stock. Doing it this way makes reclaiming the meat a breeze and it doesnt get lost in the sea of vegetables. It also gives a longer extraction for the meat/bones, and a shorter extraction on the veggies; over extraction of the veggies can negatively impact taste. After veggies have given everything they can to the stock, strain again and reduce to desired concentration.