Ya, the website I was using was very scanty on the quantities and sizes and whatnot to use for soup-bone-broth making. Also on the breaking before using. I know about mirepoix, but I have a special distate for onions (and to a lesser extent, celery). Even cooked to softness, I abhor the texture. I don't mind onion flavor, but having onions themselves in the soup would preclude me from eating any of it. Hence the onion salt.

I did cook it for quite a few hours (I actually started it on Wednesday night at about 1am (I'm nocturnal due to my work schedule), cooked it until about 8am, and then stuck it in the fridge until about 4pm on Friday and then started with my rescue attempts. :D The meat turned out tender, though the potatoes could have used more time.