01 of 07
Add Flavor to Your Stocks with a Sachet
They are both bundles of cheesecloth stuffed with herbs and spices and used to season soups, stews, and stocks. The bundle is tied with butcher's twine to a handle of the cooking pot, allowing for easy removal from the finished product.
A sachet differs from a bouquet garni in that the latter only consists of herbs, usually parsley, thyme, and bay leaf.
A sachet includes those three herbs plus, usually, black peppercorns.
Here's what you'll need to make a stock sachet:
Continue to 2 of 7 below.
- 4-inch square of cheesecloth
- 18 inches butcher's twine
- Utility scissors
- 12 parsley stems
- 1 tablespoon black peppercorns
- 2 sprigs fresh thyme
- 2 bay leaves
02 of 07
Gather the Ingredients for the Stock Sachet
Have everything you need—the cheesecloth, twine, utility scissors, parsley stems, peppercorns, fresh thyme, and bay leaves—at hand before you begin.Continue to 3 of 7 below.
03 of 07
Place Ingredients on Cheesecloth
Bend the parsley stems and thyme sprigs in half and place them along with the peppercorns and bay leaves in the center of the cheesecloth square.Continue to 4 of 7 below.
04 of 07
Begin Gathering the Cheesecloth
Fold up one corner of the cheesecloth to meet the opposite corner, forming a triangle, and enclosing the sachet ingredients.Continue to 5 of 7 below.
05 of 07
Form a Bundle
Gather up the other two corners of the cheesecloth and form a bundle. Tie an 18-inch length of butcher's twine around the bundle, leaving the ends free.Continue to 6 of 7 below.
06 of 07
Tie the Sachet Bundle to the Pot Handle
Securely tie the end of the strings to the handle of a soup pot, making sure no long ends, which could catch fire, are hanging.Continue to 7 of 7 below.
07 of 07
Drop Sachet into Stock Pot
Drop the sachet into the stockpot and add the stock ingredients. When the stock has finished cooking and is ready to be strained, remove the sachet by pulling up on the string.