|4 • Celery • bunches, cleaned, trimmed|
|1 each • Thyme, bunch|
|.5 each • Rosemary, bunch|
|10 each • Bay leaves, fresh|
|15 each • Carrots - large|
|12 each • Onion-Spanish|
After celery is washed and trimmed, Construct bunches of the thyme, rosemary, and bay to create bouquet garni, using butchers twine.
Peel carrots and reserve on side. Peel onions and place on flat top for Onion Brule. Place bouquet garni, carrots, and onions in stock pot.