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 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.

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.

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Stock Ratio Calculator

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

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How We Calculate This

This calculator uses the standard professional stock ratio of 1kg bones : 2L water : 200g mirepoix. The starting water is increased to allow for evaporation during simmering — the 25% default is a rough average for a 3-4 hour partially-covered simmer. Actual loss varies (roughly 10-40%) with pot diameter, lid use and how hard the stock simmers, so adjust the Evaporation Factor under Advanced Options to suit your pot.

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.

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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.