Day 3. More cuts. Another excellent lunch (minestrone). Got the motion down for a decent julienne (a "thin as you can" cut that makes a toothpick look portly) and once I did, everything I cut started looking better. And I still have all nine fingers. Wait...

We made a chicken stock, which is straightforward but requires some fairly careful steps. Aside from chicken bones (necks and backs are preferred; heads and feet are excellent but harder to come by) the major flavor comes from mirepoix -- a fancy name for a diced combination of (generally) onions, celery, leeks, sometimes carrot, garlic; and a bouquet garni, a combination of spices used to lend a air -- a bouquet -- to the stock. Chick stock takes a couple of hours to make -- but not a lot of effort.

Next Log

Previous Log