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assortment of fresh herbs and aromatic ingredients tied in a bundle with string so it can be removed easily from the stock.
Bouquet garni
may be used in stocks if they are clear, wholesome, and appropriate to the stock being made.
Scraps and left over
It helps dissolve connective tissues, and extract flavor and body from bones.
acid products
is the French term for the combination of coarsely chopped onions, carrots and celery used to flavor stocks.
Mirepoix
Most of the flavor and body of stocks are derived from the bones of beef, veal, chicken, fish, and pork
bones
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