Ratio for Using Stocks

When you use these ratios, you will produce stocks that meet all the criteria of a good-quality product - flavor, clarity, aroma, body and color. This is not to insist that there are no exceptions or modifications that may not also be appropriate, depending on an individual operation's needs. For instance, if veal bones are either unavailable or their cost makes stock production more expensive than it is worth, the chef may then look to other means to reach the desired end. A quantity of lean trim from meats, or a combination of compatibly flavored meats, may be used to replace some of the bones.

A lesser quantity of bones may be used, resulting in a weaker stock. That stock can then be fortified with a commercially prepared base. These are possible responses to a situation that may be beyond the chef's control. It is still best to use the correct ratio and the suggested ingredients, without resorting to bases and the like, of course. Maintaining the proper balance between bones and liquid is crucial if the chef is going to produce an excellent-quality stock. The standards used in most kitchens are as follows -

Beef, Veal, Poultry, Game or Special Stocks (e.g. Pork or Turkey) - For every gallon of stock, use 8 pounds of bones, 6 quarts of water, 1 pound of mirepoix and 1 standard bouquet garni.

Fish Stock or Fumet - For every gallon of finished stock, use 11 pounds of bones, 5 quarts of water, 1 pound of mirepoix and 1 standard bouquet garni.