Part 2/8:
Begin by finely dicing the onion, ensuring the chunks are larger since they will be cooked for a longer time. Follow the same chopping method for the carrot and celery, making sure they are of similar sizes to ensure even cooking.
Next, crush and roughly chop the garlic cloves to release their robust flavor.
Herbs are essential to enhance the dish’s aroma; prepare a bouquet garni with:
5 dried bay leaves
6 sprigs of thyme
6 sprigs of flat-leaf parsley
Wrap these herbs in butcher’s twine, knotting them securely to infuse the broth with their essence without having to fish them out later.