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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Apart from knowing the five mother sauces (Allemande, bechamel, demi-glace, espagnole, and veloute) one thing every good cook should know is how to make and use a bouquet garni. It is indispensable for making good homemade stock. Read more . Here's how I make mine Ingredients:
1 leek leaf, trimmed to about 6 |
1 sprig of fresh or dried thyme |
1 celery heart leaf |
2 bay leaves |
1 fresh parsley sprig |
2 fresh sage leaves |
Directions:
1. Wrap the thyme, celery heart leaf, bay leaves, parsely and sage inside the leek.
2. Tie all together with a piece of kitchen string. I like to leave a little tail on the string so as to be able to remove it easier.
3. Bring whichever stock (beef, chicken, vegetable) you are making to the boil, then add the bouquet garni.
4. Reduce heat, cover, and simmer for 45 minutes to 1 hour.
5. Remove the bouquet garni, bones, if any, strain and allow the stock to cool
6. I usually make a big pot of this and pour it into ice cube trays. It will keep in the freezer till you're ready to use it, for up to about 2 months
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