To start your mise en place, first prepare the mirepoix by roughly chopping the onion, celery, carrot and leek (keep the leek separate, as it will be added later).
Next, using the heel of a large, heavy chef’s knife, carefully chop up the bones. Make sure to use a heavy European Chefs' Knife or cleaver to chop through bones. You could easily chip or damage the cutting edge of thinner, lighter-weight knives, such as Japanese-style knives. You could also ask your butcher to do this for you.
- 1 small onion
- 1 rib celery
- 1 carrot
- 1 leek
- 4 lb chicken bones (backs and necks)