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 pork 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. Pork: 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. ---------------------------------------------------------------------------
Nutrition
Ingredients
