If you've made a big batch of stock or a long-simmered, aromatic soup, chances are you know about bouquets garnis—essentially, tidily contained packets of herbs that you add to a pot and then fish out (still contained!) before serving. They cut down on a lot of time you'd spend searching the pot for stray leaves and stems, and add some serious depth to whatever you're making (maybe a batch of post-Thanksgiving turkey stock?). Luckily, KatieQ is here to teach us (and you) how to make and use them to cook the best pan of rice you've ever had.
What's your favorite way to use a bouquet garni? What kinds of herbs do you add? Tell us in the comments.
from Food52 http://ift.tt/1WkMrW5
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