Chopping Vegetables for Chicken Casserole

Video Transcript

"On behalf of Expert Village I'm Laura Banford. I'm going to show you how to make festive chicken casserole with fresh guacamole. We're going to prep our shallots, celery and carrots. These vegetables are not going to go in our sauce but they are going to be used to flavor the chicken breast during poaching. They are very typical ingredients that you would use for doing chicken. Start with the carrots I already chopped off the top and for the carrots to give off most of their flavor it's better if you skin them. You don't have to but it's quickly enough done to vegetable peelers so that's what I'm going to do. I'm just going to give that a little of a rough chop so that's it for the carrots. The celery has already been cleaned so I'll just chop those up very simply like that. Then let's take our shallot, shallots are a mild onion often used in cooking and in sauces but instead of using a nice big onion for this. I thought I'd just take a little shallot, gonna take the skin off and score one side and peel that and it will come right off. Now our vegetables are ready and when we come back we're going to poach our chicken breast."