Put pork bones and feet in a large stock pot, fill water to about 2 inches over the bones and bring to a boil. Skim off all the foam and dirty stuff.

Let it keep a rolling boil for 10 minutes and continue to skim off the foam.

Dump out all water and collect bones and feet. Rinse off the bones and feet under cool water, doesn't have to be super clean, the purpose is to rinse off the gunk that was on them.

Put everything back into cleaned stock pot including the veggies. Add water to at least 3" over everything.

All preparations for veggies are optional. For carrots I just wash it and remove the tips. For onions I like to make a cross cut into the onion and leave the skin on. For garlic I like to cut the whole head in the middle and slightly sear it on a pan. Cover the stock pot and bring it to a rolling boil for 12 hours. It is very important to maintain a rolling boil to obtain a white and creamy broth. On my old GE electric stove I use the large coil with setting between 3-4.

Stir occasionally and add water if needed.

Strain all contents from the stock pot. You can put them in small bags and either refrigerate (good for 2-3 days) or freeze(good for a few months).