In a large stockpot heat the water until warm. Then add the calf’s feet, the beef, and the chicken necks. Bring to a boil, then immediately reduce the heat to a simmer. Skim off the foam as it rises to the surface.
When the foam has stopped rising, add the onion, carrot, peppercorns and the tablespoon of salt. Partially cover the pot and cook the broth over very low heat, at a gentle si