Out of interest, if you make this, how long do you simmer it for? I usually reckon about an hour and a half. And what do you add? I’ve just put one on, with a flabby, sad old carrot, celery, onion, parsley, black peppercorns and a bay leaf.
Anything I’m missing?
And does anyone make it in a slow cooker? I thought of that today - more economical fuel-wise? - but ours is in a very high cupboard plus too heavy for me to get down when up on kitchen steps, so I have to ask dh, but he’s away.
I’ve read of someone keeping one carcass in the freezer until they have another, so doing 2 together, but so far I’ve never remembered to wait!
What gives you a warm feeling? 🥰