Drizzle <quantity>1</quantity> whole chicken cut into parts and <quantity>1<unit>kg</unit></quantity> of pig's trotters with <quantity>4<unit>tbsp</unit></quantity> of olive oil. Spread evenly

Roast for 40m at <temperature>150<unit>°C</unit></temperature> until golden

Peel <quantity>1</quantity> carrot

Chop carrot

Trim and peel <quantity>1</quantity> onion

Chop onion

Trim <quantity>1<unit>stalk</unit></quantity> of celery

Chop celery

Combine the chopped carrots, onion and celery

Add <quantity>1<unit>tbsp</unit></quantity> of olive oil to pot on medium heat

Add <quantity>150<unit>g</unit></quantity> of chopped vegetables. Cook until translucent

Remove roasted meats from oven. Transfer the baking dish to stovetop on medium heat

Deglaze with <quantity>300<unit>ml</unit></quantity> of white wine

Loosen up roasted bits from tray

Add <quantity>250<unit>g</unit></quantity> of tomato puree to mirepoix

Stir well

Add roasted meats

Add <quantity>2½<unit>L</unit></quantity> of water to cover meat. Simmer on medium heat

Trim and cut <quantity>1</quantity> daikon radish in large pieces

Slice <quantity>1<unit>cup</unit></quantity> of radish

Peel <quantity>100<unit>g</unit></quantity> of ginger

Slice ginger

Add daikon radish and ginger to pot

Cook broth for 6h, until reduced by half

Strain broth through a fine mesh sieve, reserving the chicken meat. The Pork and Chicken broth is ready

Enjoy as is or use as a base for sauces or braises!