Place all the bones and meat products in a large pot, and cover with water. Bring to a boil, then lower to minimum heat and cook for 6-8 hours. You can add a few peppercorns and bay leaves in the last hour. Remove the onion at the same time.

While the stock is cooking, add eggs to a small saucepan, and fill with water. Bring to a boil, turn off and let eggs sit in water for 13 minutes. Remove eggs from water and transfer to a cold water bath to cool completely. Peel eggs, and set aside.

OPTIONAL: In the same water, cook a carrot until it can easily be pierced with a fork. Cool completely. Slice into rings, and set aside.

Once stock is done cooking, remove it from heat. Let it cool completely. The meat and skin should be falling off the bone at this point.

Run the stock through a fine mesh sieve. Discard the bones, the cartilage and the fat. Set stock aside.

Remove the meat onto a cutting board, taking care to discard any remaining bone pieces. You should be left with only the best meat. Shred finely with two works, large cleaver or two knives until you end up with small pieces. Mix all the meat and set aside.

Select a transparent dish in which to serve the ptcha. You can use a large casserole dish, or several small dishes.

Through a fine mesh sieve, pour in a thin layer of the broth into the serving dish. Add boiled egg slices and carrot slices, if using. You can create a design.

Top the eggs and carrot slices with another thin layer of cooking liquid. Top generously with the meat - it should comprise the bulk of the dish - and more of the broth until the dish is full.

Transfer ptcha to the fridge to cool. If a layer of white fat results at the top, remove it gingerly with a butter knife.

To serve, top the dish with a large platter. Invert the ptcha. Top with fresh herbs before serving cold, with strong mustard, horseradish and bread.