Stock and Broth Ratio Calculator
Calculate water-to-bones ratio and vegetables for chicken, beef, and vegetable stock.
Returns ingredient weights for any batch size in quarts or liters.
Stock Recipe
Homemade stock is built on a ratio of bones or vegetables to water, plus aromatics. Getting the ratio right produces a rich, full-bodied stock — too much water yields a thin, weak broth; too little water creates an over-concentrated liquid.
Standard stock ratios (per quart / liter of finished stock):
| Stock Type | Bones/Vegetables | Water | Cook Time |
|---|---|---|---|
| Chicken stock | 2 lbs / 900g | 1 qt / 1 L | 3–4 hours |
| Beef/veal stock | 3 lbs / 1.35 kg | 1 qt / 1 L | 6–8 hours |
| Pork stock | 2 lbs / 900g | 1 qt / 1 L | 4–5 hours |
| Fish stock | 2 lbs / 900g | 1 qt / 1 L | 30–45 min |
| Shellfish stock | 1 lb / 450g shells | 1 qt / 1 L | 30–45 min |
| Vegetable stock | 1 lb / 450g | 1 qt / 1 L | 1–1.5 hours |
| Bone broth | 2 lbs / 900g | 1 qt / 1 L | 12–24 hours |
Standard mirepoix (aromatics) per quart / liter:
- Onion: 4 oz / 115g (roughly half a medium onion)
- Carrot: 2 oz / 55g (1 medium carrot)
- Celery: 2 oz / 55g (1 stalk)
- Bay leaf: 1 leaf
- Peppercorns: 4–6 whole
- Thyme: 2–3 sprigs (optional)
- Parsley stems: 4–5 stems (optional)
Yield factor — important: Stocks reduce during cooking. Expect 20–30% evaporation over a 4-hour simmer. To produce 2 quarts of finished stock, start with approximately 2.5–3 quarts of water.
Professional technique notes:
- Start with cold water: this draws impurities out of bones slowly, resulting in a clearer stock
- Bring to a gentle simmer, never a rolling boil, boiling emulsifies fat and proteins, creating a cloudy, greasy stock
- Skim the foam during the first 30 minutes, this removes coagulated proteins that cloud the stock
- Roast bones first for brown stock, roasting at 400°F / 200°C for 45 minutes before simmering creates deep color and flavor
- Strain through a fine-mesh strainer, then cool rapidly in an ice bath before refrigerating
Storage:
- Refrigerator: 4–5 days
- Freezer: 3–6 months (freeze in 1-cup / 240 mL portions for convenience)
- Fat cap: Refrigerated stock forms a solid fat layer on top: leave it on until use (it acts as a natural seal)