Place rack in center of oven. Heat oven to 500°F.

Put the veal bones and onions in a 12 x 8 x 1-1/2-inch roasting pan. Roast for 20 minutes. Shake pan. Roast 25 minutes more.

Put the roasted veal bones and onions into a stockpot. Pour or spoon any fat off the roasting pan. Deglaze pan with 1 cup of the beef stock. Pour deglazed liquid into stockpot.

Put chicken in a small roasting pan. Move rack to lower third of oven. Roast for 1 hour, moving the chicken around with a wooden spatula to keep it from sticking after the first 10 minutes.

Meanwhile add remaining beef stock, chicken stock, wing tips, and giblets to the stockpot. Cover and bring to a boil. Reduce heat to a simmer. Cook, skimming occasionally, while chicken roasts.

Remove chicken and let cool enough to handle. Remove skin and throw away. Remove meat. Reserve for use in one of the recipes using Chicken Leftovers or for use later in this rich broth.

Break up chicken carcass and add to stock. With skimming spoon, poke bones down into the liquid. If there is not enough liquid to cover all the bones, add water to cover by 2 inches. Continue to cook 9 to 16 hours, skimming occasionally as scum rises to the surface, and adding water as needed to keep liquid covering bones.

When bones are falling apart, remove from heat. Pour through a fine sieve. Let cool and skim again. Reserve to be used later or add chicken meat to eat now for the richest chicken soup of life.