I'm going to bring the tone down a bit.
I love broth...the thicker, the more coagulated the better. Bung in whatever...cows, sheep, boars, badgers, pheasants in fact anything warm blooded and furry...add a load of barley and vegetables, stock, pepper and lard. Baxters on acid if you will.
A couple of my old landladies used to make up great big Northern Spec pans of the stuff. They also poured it into a foil lined kitchen drawer and let it go hard over night. In the morning they would break it into big chunks which I took to work and boiled up over an open fire at lunch time.