When I started it the first time, I was amazed at how sweet it smelled. A more charnel house smell seemed a reasonable expectation, but even before I added the cloves the pot had a wonderful aroma that did little to remind me of meat. Still not sure what the cloves do, they aren't prominent in the flavor. There isn't any call for salt until the final stages, and I often salt in the bowl as my primary salt addition.
One thrill was the fantastic fat cap that the broth produced:
That fat is hard, sharply separate, and easy to remove. I think the suggestion to chill it in a bowl helped a bit. The lack of a lid, and the 2 days it was in there may have contributed to the pottery-like solidity. I've never had this kind of result when making chicken broth, that's for sure.
The first batch I was able to form a second insubstantial layer when I chilled it a second time, but the bowl method seems to be more effective and I don't see a second installment forming in the refrigerator.
Beans are soaking and I'll add celery, carrots, onion, and potatoes. This bone hunt only yielded marrow bones and no shank bones, so I didn't have those nice meaty bits to add back in the soup.
I was very entertained by the beef jello that I made last time, I can't wait to use my second batch in soup again!
