What Is The Basic Ratio of Bone, Water, Mirepoix and Bouquet Garni While Making Stock

Stock is defined as nutritious, flavor-full and unseasoned thin liquid which is made from vegetables, seafood items or discarded and cartilage bone  such as fish, chicken, mutton, lamb, veal, beef and game items . It is flavored by adding mirepoix which is consist of diced vegetables of carrot, onion and celery and herbs and spices  are also used for flavoring  . There are no any exact and standard ratio of using bones, water and stock, but some experience chefs have given their own thought about the proportion to produce flavorful stock .

 1 Rule  The basic thumb rule is water should just about cover the bones .

 2 Rule  make the ratio of 1 kg for better understanding .
⦁ Bone : 1 kg
⦁ Water : 3 liters
⦁ Mire-poix : 250 grams 

⦁ Bouquet garni - 1 Bunch

Note : Add water and mirepoix according to the quantity of bone . if you add less bone and more water, the stock is less flavor .

Contact Information
Writer : Chef BBS 
page : Culinarian Institute

Email : culinarianinstitute@gmail.com