Stock/Broth Recipe Scaler
Scale your stock or broth recipe up or down.
Calculate ingredient amounts for any batch size.
Scaled Recipe
Stock and broth are foundational recipes in cooking. Scaling them correctly ensures proper flavor concentration and cooking times regardless of batch size.
Standard stock ratios (per 1 liter / 1 quart of finished stock):
| Ingredient | Amount |
|---|---|
| Bones/meat | 450–680 g (1–1.5 lb) |
| Water | 1.5 L (1.5 qt) — reduces during cooking |
| Onion | 1 medium (~150 g / 5 oz) |
| Carrot | 1 medium (~100 g / 3.5 oz) |
| Celery | 1 stalk (~60 g / 2 oz) |
| Garlic | 2 cloves |
| Bay leaves | 1 |
| Peppercorns | 5–6 |
| Salt | 1 tsp (5 g) |
Stock types and cooking times:
| Stock Type | Cooking Time | Notes |
|---|---|---|
| Chicken stock | 2–4 hours | Light, versatile |
| Beef stock | 4–8 hours | Rich, deep flavor |
| Vegetable stock | 45–60 min | No bones needed |
| Fish stock | 30–45 min | Use heads and bones |
| Bone broth | 12–24 hours | Maximum collagen extraction |
When to use this calculator:
- Scaling a stock recipe for a larger or smaller pot
- Preparing batch stocks for freezing
- Converting restaurant recipes to home quantities
- Planning ingredients for meal prep
Practical example: If a recipe makes 2 liters of chicken stock and you want 5 liters, the scaler multiplies all ingredients by 2.5. Your 900 g of bones becomes 2,250 g, 2 onions become 5, and so on.
Tips:
- Start with cold water for clearer stock.
- Never boil stock vigorously — a gentle simmer produces the best clarity and flavor.
- Skim foam and fat from the surface during the first 30 minutes.
- Cool stock quickly (ice bath) before refrigerating to prevent bacterial growth.
- Stock freezes well for up to 6 months. Use ice cube trays for convenient small portions.
- The ratio of bones to water is the most important factor for flavor concentration.