Sherry Cream Chicken: Chop Onion, Celery, Garlic, Carrot

Video Transcript

"Now we're going to start making a stock. So we're going to take this bigger burner and move our green beans over. I'm going to put one cup of water and we'll add that to our small pot and bring it over here to our burner which is still set at like five or six. We're going to cut off just an end of this carrot. I'm just going to roughly peel it. You don't have to get everything off. You won't actually be using this carrot. We're just doing this to make a vegetable stock. So let's cut it off this one to open it up so when it reacts with the water it will release its flavor. Same thing with our celery. We're going to cut off both ends, give it a rough chop, take our white onion, cut off a ring and remove the skin, and then I'll take garlic and cut off our brown stems, and then we're going to just cut them one or two times."