2 large leek leaves from outer layers of a halved leek
4 thyme sprigs
1 bay leaf
2 smashed garlic cloves
½ teaspoon black peppercorns
In the leek leaf, place the thyme, bay leaf, garlic cloves and peppercorns. Top with the second leek leaf and tie with butcher’s twine. Or, alternately, bundle the aromatics in cheesecloth.
To poach boneless, skinless chicken breasts: For 2 8-ounce breasts, add the bouquet garni to 2 cups chicken stock that is between 160º and180°F. Cover and cook 18 to 20 minutes.