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Court Bouillon (short broth)
From Dorothy McNett's recipes at www.dorothymcnett.com. Made much like a tea, just bring to a boil, turn off the heat and let steep for about 1/2 hour and then use the liquid as needed for poaching fish, seafood, chicken, other vegetables, soups, etc.
5 - 6 cups water
Combine everything in a soup kettle or large saucepan. Bring to a boil. Simmer 1 - 2 minutes, remove from heat and cover and let it stand at least 30 minutes. Remove all solids and use the liquid court bouillon as needed for poaching or for making soups, etc.
Recipe created 2017-05-15.