and cut into chunks

The phrase "cut into chunks" refers to a culinary knife cut technique rather than a specific ingredient. Chunking is a fundamental food preparation method in which solid ingredients—typically vegetables, fruits, meat, or other components—are divided into irregular, roughly equal-sized pieces, generally ranging from 1 to 3 inches in dimension. This cut differs from more uniform or decorative cuts (such as julienne or brunoise) in that precision is secondary to speed and practicality. Chunks are commonly used in stews, braises, soups, and roasted vegetable preparations where uniform cooking and rustic presentation are desired.

Chunking is employed across countless cuisines as a foundational preparation technique. Vegetables such as carrots, potatoes, and onions are chunked for soups, stews, and braises; proteins like chicken, beef, and root vegetables benefit from chunking when longer cooking times are required. The irregular size of chunks allows for varied textures—larger pieces remain firm while smaller fragments may soften further—contributing to layered mouthfeel in finished dishes. This cut is particularly valued in rustic and home-cooking traditions where expedience and comfort take precedence over formal plating.