Stock Ratio Calculator

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.

Chicken stock: 3-4 hours. Beef or veal stock: 6-8 hours (or up to 12 for a very rich stock). Fish stock: only 20-30 minutes (never more than 45) — longer and the bones release bitter compounds. Vegetable stock: 45-60 minutes. The stock should simmer gently, never boil vigorously, as boiling makes it cloudy by emulsifying the fat.

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.

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.

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.