Pour over the milk and add the mace and bay leaves.

Meanwhile, heat the olive oil in a skillet and add the garlic and bay leaves.

Heat four tablespoons of the oil in a skillet and add the garlic and bay leaves.

Bring to a boil and add the thyme and bay leaves.

Add remaining bay leaves, and simmer until reduced to 2 cups.

Turn the pieces and add the garlic, thyme, bay leaves and rosemary.

Turn the slices, add the thyme and bay leaf and cook about 5 minutes more.

Add 1 tablespoon sea salt, peppercorns, bay leaves and garlic.

Add basil and bay leaves, and reduce heat to low.

Then I add bay leaves and chicken or vegetable broth.