I share with you the specific recipe I use for bone broth.
BONE BROTH WITH MARROW BONE, FEET OF PORK and CROSS OF VEAL
Ingredients
- 12 to 15 marrow bones (according to the size).
- 3 to 5 feet of pork (according to the size).
- 1 or 2 cross of veal (it is the knee bone).
- Salt, pepper, turmeric, ginger, mixed herbs of Provence (thyme, laurel, rosemary), or quite different spices or herbs which would have your favor.
Preparation of the recipe
Put the feet of pork, marrow bones and cross of veal in a big pot.
Cover it totally with cold water, close the pot and put it over a low heat for at least 12 hours.
When time is up, get out the feet of pork, the marrow bones, the cross of veal and all what is substantial (including the most little bones from the feet pig) and put them in a large hollow dish. Let cool.
In the broth which is waiting for in the pot, add 2 to 3 liter of water according to the quantity lost during the cooking.
Add some lard/fat of duck (the quantity depends on the wished result: more or less fat). Put back over a low heat.
Once feet of pork and bones are cool enough to put it your hands, separate the elements:
- If you use a mixer/blender, put the marrow and the gelatin of bones in it and also the feet pork skinned by any bone.
- If you use a hand-blender, put the marrow and the gelatin of bones in another large hollow dish and also the feet pork skinned by any bone.
Be careful, some feet pork bones are very small and they could damage knives of your mixer.
The feet of pork also can be skinned, but it is not an obligation.
Add in the plat or in the mixer (depends of what you use to) salt and pepper; and turmeric, ginger, mixed herbs of Provence.
Mix the whole until obtain a kind of foam.
Prepare 6 or 7 glass jars (kind of canning) of a volume of 1 liter and distribute the foam in each jar.
At this time of the preparation, you can add some butter, either directly in every jar, or in the pot which still has the broth waiting (the butter will not have cooked and will have kept all its nutriments).
Then distribute the broth in each jar and close them.
Wait until they have totally cooled and put them in the fridge.
The bone broth so obtained can be kept in the cold for at least 15 days.
Of course, they also can be canned!
BONE BROTH WITH MARROW BONE, FEET OF PORK and CROSS OF VEAL
Ingredients
- 12 to 15 marrow bones (according to the size).
- 3 to 5 feet of pork (according to the size).
- 1 or 2 cross of veal (it is the knee bone).
- Salt, pepper, turmeric, ginger, mixed herbs of Provence (thyme, laurel, rosemary), or quite different spices or herbs which would have your favor.
Preparation of the recipe
Put the feet of pork, marrow bones and cross of veal in a big pot.
Cover it totally with cold water, close the pot and put it over a low heat for at least 12 hours.
When time is up, get out the feet of pork, the marrow bones, the cross of veal and all what is substantial (including the most little bones from the feet pig) and put them in a large hollow dish. Let cool.
In the broth which is waiting for in the pot, add 2 to 3 liter of water according to the quantity lost during the cooking.
Add some lard/fat of duck (the quantity depends on the wished result: more or less fat). Put back over a low heat.
Once feet of pork and bones are cool enough to put it your hands, separate the elements:
- If you use a mixer/blender, put the marrow and the gelatin of bones in it and also the feet pork skinned by any bone.
- If you use a hand-blender, put the marrow and the gelatin of bones in another large hollow dish and also the feet pork skinned by any bone.
Be careful, some feet pork bones are very small and they could damage knives of your mixer.
The feet of pork also can be skinned, but it is not an obligation.
Add in the plat or in the mixer (depends of what you use to) salt and pepper; and turmeric, ginger, mixed herbs of Provence.
Mix the whole until obtain a kind of foam.
Prepare 6 or 7 glass jars (kind of canning) of a volume of 1 liter and distribute the foam in each jar.
At this time of the preparation, you can add some butter, either directly in every jar, or in the pot which still has the broth waiting (the butter will not have cooked and will have kept all its nutriments).
Then distribute the broth in each jar and close them.
Wait until they have totally cooled and put them in the fridge.
The bone broth so obtained can be kept in the cold for at least 15 days.
Of course, they also can be canned!
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Hereafter a picture of this bone broth when it is cooled.
Have a good meal ! 
