Using bouquet garnis in soups and stews is a genius way to add the wonderful, rich flavor of fresh herbs to the stock. Instead of using kitchen twine or cheesecloth to keep the fresh herb sprigs together, I use a giant tea ball from Williams Sonoma that came with a container of their mulling spices.
If you want to try this, simply place your fresh parsley, thyme, rosemary and bay leaf in the mesh ball. Using the hook at the end of the chain, hang the ball from the edge of your stockpot and let it hang into the stock. Voila!