White Wine Bouquet garni

White Wine Bouquet garni

Ingredients:
½ cup dry white wine
3 quarts cold water or more as needed to cover
20 fresh tarragon leaves, chopped at the last minute (optional)

Directions:
Salt
Pepper
Cut the carrot and turnip into fine julienne. Cut the greens off the leeks, rinse them, and
use kitchen string to tie them together with the fennel stalks. Cut the whites of the leeks
in half lengthwise, rinse out any grit, and cut into julienne. Peel apart the fennel blub
and julienne each section. Simmer the vegetables and bouquet garni in the wine and
water to cover for 25 minutes or until the vegetables are soft. Whisk in the tarragon
and season to taste with salt and pepper. The broth keeps for up to 5 days in the
refrigerator.
Brown Chicken Broth
This broth is best made with drumsticks or wings because they are the chicken parts
with the most flavor and natural gelatin. But you can also cut up whole chickens,
which are often less expensive than chicken parts, and use either all the parts or
everything except the breasts, saving them for another use. As a general rule, a 3-
pound whole chicken or 3 pounds of chicken parts will yield a quart of brown broth.
MAKES 2½ QUARTS
Two 3-pound chickens, or 6 pounds chicken wings, drumsticks, and/or backs (backs should be chopped
up into at least 3 pieces with a cleaver)