This is super easy peasy! Just thought I would share my way of doing it.
If you don’t have a slow cooker you can go do it in a casserole dish in the oven.
You will need:
- 1 Onion
- 1 Carrot
- 1 Apple
- 1 tsp Sage
- 2 Bay Leafs
- 1 tsp Peppercorns
- 1 tbsp Honey
Chop the Onion, Carrot and Apple up nice and chunky.
If you are using a casserole dish, about 120 in the oven for 3-4 hours.
Remove from the stock and then strain the stock and refrigerate. I always save the stock and have a Risotto within a couple of days using the stock and any leftover Gammon… which is seriously nice and delicious with Peas and lots of Parmesan!