Since herbs tend to float and get in the way as you skim the surface of a stock, we recommend tying them together in a little packet, known as a bouquet garni. Vary the contents to suit your dish, with additions such as whole cloves, dill, lemon zest, or garlic. For express broth or quick-cooking stocks, there is no need to tie the seasonings in a bundleΓÇöthey may simply be tossed in with the vegetables.
Wrap in a 4 x 4-inch piece of cheesecloth:
Small bunch of parsley or parsley stems
8 sprigs fresh thyme or 1 teaspoon dried thyme
1 bay leaf
2 or 3 celery leaves (optional)
Tie the cheesecloth securely with a piece of cotton twine or omit the cheesecloth and simply tie the herbs together at their stems.
Refrigerate in a tightly covered container until ready to use.
