How to Make a Stock Sachet

  • 01 of 07

    Add Flavor to Your Stocks with a Sachet

    This is a sachet used to flavor stocks. (c) 2008 Barbara Rolek licensed to, Inc.

    A good soup starts with a good stock and a good stock starts with the seasoning -- a sachet or a bouquet garni.

    They are both bundles of cheesecloth stuffed with herbs and spices and used to season soups, stews and stocks. The is bundle 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...MORE herbs plus, usually, black peppercorns. 

    Here's what you'll need to make a stock sachet:

    • 4-inch square of cheesecloth
    • Butcher's twine
    • Utility scissors
    • 12 parsley stems
    • 1 tablespoon black peppercorns
    • 2 sprigs fresh thyme
    • 2 bay leaves
    Continue to 2 of 7 below.
  • 02 of 07

    Gather the Ingredients for the Stock Sachet

    Gather the ingredients you'll need to make the stock sachet.. (c) 2008 Barbara Rolek licensed to, Inc.

    Have at hand the 4-inch square of cheesecloth, butcher's twine, utility scissors, 12 parsley stems, 1 tablespoon black peppercorns, 2 sprigs fresh thyme and 2 bay leaves.

    Continue to 3 of 7 below.
  • 03 of 07

    Place Ingredients on Cheesecloth

    Place the ingredients in the center of the square of cheesecloth. (c) 2008 Barbara Rolek licensed to, Inc.

    Bend the thyme in half and place all the other ingredients on the center of the cheesecloth square.

    Continue to 4 of 7 below.
  • 04 of 07

    Begin Gathering the Cheesecloth

    Begin forming the bundle. (c) 2008 Barbara Rolek licensed to, Inc.

    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

    Tie off the bundle. (c) 2008 Barbara Rolek licensed to, Inc.

    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

    Attach the sachet to the pot handle. (c) 2008 Barbara Rolek licensed to, Inc.

    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 stock pot. (c) 2008 Barbara Rolek licensed to, Inc.

    Drop the sachet into the stock pot 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.

    Recipes That Use a Sachet or Bouquet Garni