Given the background description of some cooking related query, summarize the question into a title

Let me give you an example: I recently attempted to grill duck legs on my propane Webber. I was afraid of flare-ups due to the high fat content in the duck meat so I grilled with somewhat low and indirect heat. It took a long time, but I got them looking lovely and brown and not burned. The only problem was this: they were tough and didn't taste very good at all. Clearly I did something very wrong. Any advice?
The answer to this example can be: Tips for grilling duck legs?
Here is why: A person gives a detailed description about grilling duck legs and the process they followed for the same. However, at the end the duck legs did not turn out well, so the person wants tips about how to properly grill duck legs. The question is summarized as Tips for grilling duck legs? for easy indexing next time someone searches for a similar query

OK. solve this:
I plan to make a sizable quantity of chicken stock this weekend. Since I can't actually eat that much chicken, I just bought several pounds of bones, figuring I'd save the effort and expense of cleaning and butchering entire chickens.But now I'm wondering: Can I roast the bones by themselves?Most resources seem to agree that stock made from roasted bones is richer than stock made from bones that were boiled raw. However, every "recipe" I've looked at assumes that whole chickens are being used. I've never been taught or seen instructions on how to roast just the bones.So I have a few questions related to roasting the bones:First, is it actually practical? Is there any reason I shouldn't consider this?What would be the recommended oven temperature and cooking time for about 5 pounds of bones?Assuming I use butter as the base, how much would I likely need?Does it make any sense to brine the bones, or to season them at all before roasting?Should I bother including vegetables or other flavours in the roast, knowing that it's just going into a stock afterward that will have its own separate flavours?My intuition is that any special preparation, seasoning or additives would be pointless, but I'd prefer to go by facts rather than intuition. And even if I'm correct I'd still like to get some rough guidelines as to the oven settings, because if I accidentally burn them then the whole endeavour is a bust.
Answer:
How can I roast chicken bones (without meat)?