started making my first soups a couple months ago, and I must say it's now my most favorite food, even over tuna steak, or filet mignon. there's something about that broth.
been experimenting boiling bones (or yes, just under a boil) for different lengths of time. (6, 12, 24, 36 hours) was looking to make a stronger broth I could dilute and have extra for cooking, or making other soups. ie, just made my first broccoli soup. w/ a crust of bread, wow!
the chicken broth looked like coffee after a couple days boiling, and I could dilute to what looked like the right color, but there was no flavor. did I go to far?
don't restaurants have stock pots that boil bones 24/7?
also, never in my life have I heard of pork soup. yet there were pork neck bones at the grocer, and the butcher assured me they made good soup, he was right.