- 1 small fresh sprig or 1 teaspoon dried rosemary
- 2 sprigs fresh or 1 teaspoon dried thyme
- 3 leaves fresh or 1/2 teaspoon dried sage
- 1/2 teaspoon whole fennel seed, lightly smashed
- 3 cracked black peppercorns
- 2 whole cloves
- 1 bay leaf
Tie up herbs and spices in cheesecloth. This allows for easier retrieval from a soup or stock.
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