| 11. | 1 bouquet garni ( fresh bay leaf, thyme and parsley tied in cheesecloth)
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| 12. | Add the port, remaining 2 cups chicken stock and bouquet garni.
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| 13. | Add the lamb, bouquet garni and the stock and bring to a boil.
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| 14. | When tender, remove as much fat from surface as possible; discard bouquet garni.
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| 15. | Spanish cooks sometimes treat chorizo more like a bouquet garni, or a bouillon cube.
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| 16. | Add this bouquet garni and the garlic to the pot.
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| 17. | Bouquet garni of several parsley sprigs, several celery leaves, and 2 sprigs of thyme
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| 18. | Add the meat and vegetables back to the pot along with the bouquet garni.
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| 19. | Discard the bouquet garni, remove the pot from the heat and set it aside.
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| 20. | Add the tomatoes, bouquet garni, piment d'Espelette and the water.
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