What is the purpose of simmering a bouquet garni in stock?

• A. To infuse aroma and flavor; the bundle is removed before service.
• B. To thicken the stock.
• C. To brown the stock.
• D. To sour the stock.

Answer: (A)

Infusing aroma and flavor into the stock is the purpose. A bouquet garni—usually a bundle of herbs like bay leaf, thyme, parsley stems, and sometimes celery—releases their essential oils and aromatic compounds as the stock simmers. Keeping the bundle intact allows you to pull out all those herbal flavors in one easy step and prevents loose bits from clouding the stock. Removing the bundle before service stops the infusion at the right moment to avoid over-extraction, which could become too grassy or bitter. This technique is about flavor infusion, not thickening, browning, or souring the stock.