Court Bouillon

• 1 bunch fresh thyme
• 1 bunch fresh flat-leaf parsley
• 1/2 teaspoon whole black peppercorns
• 1/2 teaspoon whole fennel seeds
• 1 750-ml bottle dry white wine
• 1 leek, white and pale-green parts, sliced into 1/4-inch rounds, well washed
• 2 medium carrots, sliced into 1/4-inch rounds
• 1 lemon, sliced into 1/4-inch rounds
• 3 dried bay leaves
• 2 tablespoons coarse salt

1. Fit a 10-quart fish poacher with a rack in the bottom, and place the poacher over 2 burners on top of the stove (or use a large stockpot).
2. Fill with 7 quarts water (about three-quarters full).
3. Tie the thyme, parsley, peppercorns, and fennel seeds together in a small piece of cheesecloth to make a bouquet garni, and place in the poacher; add the wine, leek, carrots, lemon, bay leaves, and salt.
4. Cover, and bring to a simmer.
5. Uncover; gently simmer for 30 minutes.
6. Discard the bouquet garni.
7. Let the bouillon cool to room temperature, about 1 hour.
8. The bouillon can be refrigerated for up to 1 week or frozen for up to 3 months.

thyme, parsley, whole black peppercorns, whole fennel seeds, carrots, lemon, bay leaves, coarse salt

Taken from www.epicurious.com/recipes/food/views/court-bouillon-393394 (may not work)