Mirepoix

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 1/2 lb chopped onion
• 1/4 lb chopped peeled carrot
• 1/4 lb chopped celery

Recipe

• 1 cut the vegetables into the appropriate size based on the cooking time of the dish (see note below).
• 2 makes 1 pound of mirepoix, and there should be 1 pound of mirepoix to each gallon of stock you're making (with the exception of vegetable stock, which uses 4 pounds).
• 3 note on vegetable cut sizes: for lamb and beef use approx 3-inch chunks; for chicken, use large dice; for vegetable use small dice; for fish use minced.
• 4 beef: stock in about 15-20 hours.
• 5 lamb: stock in about 12-15 hours.
• 6 chicken: stock in about 5-7 hours.
• 7 vegetable: stock in about 2-4 hours.
• 8 fish: stock in about 45 minutes.