White Mirepoix

1. 1

   Cut the vegetables into the appropriate size based on the cooking time of the dish (see note below).

2. 2

   Makes just over 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. 3

   Note on vegetable cut sizes: for pork and beef use 3- inch chunks; for chicken, use large dice; for vegetable use small dice; for fish use minced.

4. 4

   Beef: stock in about 15-20 hours.

5. 5

   Pork: stock in about 12-15 hours.

6. 6

   Chicken: stock in about 5-7 hours.

7. 7

   Vegetable: stock in about 2-4 hours.

8. 8

   Fish: stock in about 45 minutes.

* Per serving · 4 servings · Values may vary.