Stock and Broth Ratio Calculator

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):

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:

1. Start with cold water: this draws impurities out of bones slowly, resulting in a clearer stock
2. Bring to a gentle simmer, never a rolling boil, boiling emulsifies fat and proteins, creating a cloudy, greasy stock
3. Skim the foam during the first 30 minutes, this removes coagulated proteins that cloud the stock
4. Roast bones first for brown stock, roasting at 400°F / 200°C for 45 minutes before simmering creates deep color and flavor
5. 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)