Monday 3 March
We've returned to our home ways, i.e. making broth out of the carcasses of our (British) chickens.
So last Sunday's broth now got resimmered, with diced celery, carrot, onion, and a lone bay leaf to add flavor and body.
We poured it over ricotta and prosciutto tortellini from the Co-op - quite good for packaged stuff - and it made a bowlful of good.