Stocks Crossword

A French word that refers to the mixture of coarsely chopped onions, carrots, and celery.
Herbs, spices, and flavorings that create a savory aroma, such as bouquet garni and sachet d'epices.
a bundle of fresh herbs, such as thyme, parsley stems, and a bay leaf tied together.
Similar to bouquet garni, except it really is a bag of herbs and spices.
A flavorful liquid made by gently simmering bones and/or vegetables.
The liquid that results from simmering meat or vegetables; also referred to as broth.
A reduced stock with a jellylike consistency, made from brown stock, chicken stock, or fish stock;
An amber liquid produced by simmering poultry, beef, veal, or game bones
A rich, lightly reduced stock used as a sauce for roasted meat.
A highly flavored stock made with fish bones; fish stock
Usually made from mirepoix, leeks, and turnips
Bones in a stockpot, cover them with cold water, and bring to a slow boil
Causes the bones and mirepoix to release flavor more quickly when liquid is added
A clear, pale liquid made by simmering poultry, beef, or fish bones
the process of of removing fat that has cooled and hardened from the surface of the stock