What is the standard ratio for stock?

The professional ratio is 1kg bones to 2 litres water to 200g mirepoix (aromatic vegetables). Mirepoix is traditionally 50% onion, 25% carrot, and 25% celery by weight. This ratio produces a well-flavoured, balanced stock. Since water evaporates during cooking, the calculator adds 25% extra water to account for reduction.

How long should stock simmer?

Chicken stock: 3-4 hours. Beef or veal stock: 6-8 hours (or up to 12 for a very rich stock). Fish stock: only 30-45 minutes — longer and it becomes bitter. Vegetable stock: 45-60 minutes. The stock should simmer gently, never boil vigorously, as boiling makes it cloudy by emulsifying the fat.

Should I roast the bones first?

For a brown stock (deeper colour and flavour), roast bones at 200°C for 30-45 minutes until well browned before adding to the pot. This adds a rich, caramelised flavour through the Maillard reaction. For a white stock (lighter, cleaner flavour used for veloutes and cream sauces), blanch the bones in boiling water for 5 minutes, then start fresh with cold water.

What other aromatics should I add?

In addition to mirepoix, add a bouquet garni: parsley stalks, thyme sprigs, a bay leaf, and a few peppercorns tied in muslin or a leek wrapper. For chicken stock, a strip of lemon zest adds brightness. For beef stock, a tablespoon of tomato puree adds depth. Do not add salt until you are using the stock — this lets you control seasoning in the final dish.

Can I use a pressure cooker to make stock?

Yes, a pressure cooker dramatically reduces cooking time. Chicken stock takes 45-60 minutes, beef stock 90-120 minutes. The high pressure extracts flavour and gelatine more efficiently. The stock may be slightly cloudier than a gently simmered version, but the flavour is excellent. An Instant Pot or similar electric pressure cooker makes this very convenient.

BakeCalcs

Stock Ratio Calculator

Calculate bone, water, and mirepoix quantities for stock based on target volume.

Target Stock Volume

Finished stock volume

Stock Type

How We Calculate This

This calculator uses the standard professional stock ratio of 1kg bones : 2L water : 200g mirepoix. Since approximately 25% of the water evaporates during simmering, the starting water is increased accordingly so you end up with your target volume.

The mirepoix is broken down into the traditional French proportions: 50% onion, 25% carrot, and 25% celery by weight. Cooking times vary by stock type, with fish being the quickest and beef the longest.

Frequently Asked Questions

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Last updated: February 2026

All calculations are based on standard ratios and conversions. Results may vary with specific ingredients, equipment, and conditions.