So just what is a bouquet garni? Traditionally, in French cookery, it is a bundle of fresh thyme, bay leaf, parsley (stems usually since the leaves can discolor your dish), and peppercorns enclosed and tied inside of a leek leaf. It is mostly used for soups and stews. You can also use cheese cloth to create a purse that is tied at the top to hold the herbs in while cooking and this is called a sachet.
This is a technique not a solid recipe meaning you can use whatever herbs you want for your creation. It is important to use unwaxed cooking twine which I find easily in my local grocery store. It’s less expensive than cheese cloth and quick to do, although some leaves may end up in the final product. Using cheese cloth is something I reserve for making consommé, Pho or any broths that clarity is important.
Laziness on my part is truly the main reason I use cooking twine. I love tarragon, rosemary and thyme but I hate picking off the leaves from the stems and chopping them. I simply tie them very tight into a bundle and throw them in the pot. Once they look ragged, I remove them with tongs. No picking, no stems and no chopping!
Okay, not exactly a “bouquet” but since I am making chicken pot pie for dinner, I simply tied up a bunch of thyme to season my broth. Easy! No picking tiny leaves and no chopping!
Fresh thyme prepared for the chicken pot pie broth!
Pretty cool right? Stems are easily removed just leaving the leaves behind in my broth!