Submerge the bones/offal in the water. If using pork bones, you can soak them overnight to remove some of the myoglobin.

Heat on high until the pot starts to boil.

Skim off the scum that rises to the surface. If using pork bones, you may choose to discard the water and start again with fresh water, bringing it to a boil.

Continue to boil over medium/medium-high heat for the recommended time depending on the ingredients. Add water to maintain sufficient coverage of the bones (as evaporation occurs during bone cooking).

In the last hour, add the aromatics and continue to boil. You can optionally crush the contents of the pot to promote emulsification and complete extraction.

Strain the broth and set aside or cool completely. If not fully emulsified, blend the desired amount of fat into the broth (with an immersion blender, for example) until the desired level of emulsion is reached.