Marrow

chicken leg quarter • stewing hen • beef brisket (optional) • cocido vegetable mix (carrot, leek, turnip, cabbage) • Knee bone, ham bone tip, beef marrow bone, Spanish chorizo sausage • Chickpeas • Olive oil • Salt

assorted meat: beef shank, pork, stewing hen, and free-range chicken • bones: marrow bones, knee bones, and knuckle bones • tray free-range chicken carcasses • blanquets (Valencian white sausages) • potatoes • carrots • parsnips • white turnip and 1 yellow turnip • leek • cabbage • frozen chickpeas • For the meatballs (pelotas) •

dried chickpeas (about 600 grams) • green beans (about 1/2 kilogram) • carrots • medium potatoes • beef shank or brisket (about 1/2 kilogram) • ham hock • marrow bones • fresh chorizo sausages • fresh blood sausage (morcilla) • whole chicken or hen (thigh and drumstick) • salt (to taste) • water (about 4 liters), enough to cover the ingredients •

water (2000 ml) + 3 tablespoons salt (for soaking the chickpeas) • dried chickpeas (about 500 grams) • water (3500 ml) (for cooking) • carrots (about 200 grams) • potatoes (about 320 grams) • beef shank (about 1000 grams) • fresh pork belly (about 300 grams) • ham ends (about 500 grams, preferably Spanish-style if available) • stewing hen (about 220 grams, 1 small quarter) • chicken (about 250 grams, 1 small quarter) • Spanish cooking chorizo (about 70 grams) • beef marrow bone (about 130 grams, 1 bone) •

dried chickpeas (about 450 grams) • pork backbone bones • carrots • beef marrow bone • potatoes • beef shank (about 400 grams) • chicken • Spanish-style chorizo sausages • blood sausage (morcilla) • fresh ham bone • slab bacon (about 200 grams) • green cabbage •

dried Pedrosillano chickpeas (about 400 grams) • beef shank (about 400 grams) • slab pork belly (about 150 grams) • salt-cured pork belly (about 150 grams) • beef marrow bone • beef knee bone • salt-cured pork backbone bone • ham end • fresh or semi-cured chorizo sausages • blood sausage (morcilla) • large potato (about 10 oz or 300 grams) • carrots (about 7 oz or 200 grams) •

beef shank (about 600 grams) • fresh pork belly • beef marrow bone • cured pork fat • dried chickpeas (about 300 grams) • potatoes • Salt • onions • all-purpose flour (about 60 grams) • –1 1/4 cups broth from the cocido (200–300 ml) • ground nutmeg • eggs •

chicken leg and thigh • pork ribs • beef shank • pork belly (about 3/4 inch thick) • chorizo sausages, depending on size • peeled potatoes • peeled carrots • cabbage • small sweet potato • parsnip (if available) • meaty ham bone • chickpeas •

dried chickpeas (about 300 grams) • beef shank (about 250 grams) • salted pork belly (about 75 grams) • beef marrow bone • ham bone • cooking chorizo sausage • cooking morcilla (blood sausage) • small turnip • potatoes, depending on size • medium carrot • green cabbage (about 100 grams) • beef bouillon cube •

dried chickpeas (about 250 grams) • chicken leg quarter • Beef flank • Cured ham bone • Pork belly • Beef marrow bone • Pork backbone • smoked blood sausage (morcilla) • smoked chorizo sausage • onion • carrots • potatoes •

dried chickpeas (about 300 grams) • ham bone • salted pork backbone bone • fresh pork backbone bone • beef soup bone • marrow bone • beef shank (about 250 grams) • chicken leg quarter or (hen) • carrots • large potato or 2 small potatoes • fine noodles

dried chickpeas (about 400 grams, preferably 'lechoso' variety) • beef flank or beef shank • whole chicken • ham bone or ham hock • chorizo sausage • small piece fresh pork belly • beef marrow bone • salted pork backbone bone • medium potatoes • large carrot