What is the right ratio of stock to water?

"Stock-to-water" ratio depends entirely on what kind of stock you have. Concentrated demi-glace dilutes very differently from regular home-brewed broth.

Standard ratios by stock type:

Home-brewed broth/stock (already simmered hours): - Use straight in soups (no dilution needed) - Or dilute 1:1 with water for lighter soup - Made from: bones + vegetables + 2-4 quarts water → 2-3 quarts finished stock

Reduced home stock (concentrated): - Dilute 1:1 to 1:2 with water before using - Bone broth reduced to 50%: dilute 1:1 (1 cup stock + 1 cup water = 2 cups soup) - Stock reduced to demi-glace (1/4 original): dilute 1:3 (1 cup stock + 3 cups water)

Industrial demi-glace (very concentrated): - Dilute 1:10 to 1:20 with water - Restaurant demi-glace: 1 tablespoon per 2 cups water = ~1:30 - Sauce-making applications

Bouillon cubes/paste: - 1 cube per 1-2 cups water (varies by brand) - Better Than Bouillon: 1 tsp per 8 oz water - Better-quality concentrated bases: 1 tsp per 1 cup water

Tomato paste/concentrate: - Use 2-3 tablespoons + 1 cup water for typical recipe - More concentrated alternative to fresh tomatoes

Stock vs broth distinction:

Stock: - Bones simmered 6-24 hours - Gelatin-rich, light flavor on its own - Used as base for soups + sauces - Doesn't taste like a finished beverage

Broth: - Meat (with or without bones) simmered 2-4 hours - Lighter, drinkable, lower in gelatin - Often seasoned more like a finished soup

Standard recipe applications:

For soup (using stock as base): - 4 cups stock + 4 cups water = 8 cups soup - Or all stock if richer soup desired - 4 cups stock + add vegetables + seasonings for vegetable soup

For risotto: - 5 cups stock for 1 cup arborio rice - Stock should be hot when adding (180°F) - Slight dilution OK; less than 1:5 ratio of rice-to-stock

For braising: - Stock + meat + vegetables in Dutch oven - 1-2 cups stock per pound of meat - Goes in covered, simmers 2-4 hours

For pan sauces: - 1/2 cup stock to deglaze pan - Reduce by 50% for concentrated sauce - Whisk in butter at end for finish

For gravy: - 2 cups stock + 2 tablespoons flour roux = 2 cups gravy - See /pages/what-ratio-of/roux-fat-flour for thickening ratios

Homemade stock recipe (standard):

Chicken stock (1 gallon yield): - 3-4 lbs chicken bones (carcasses, wings, backs) - 1 lb mirepoix (50% onion + 25% carrot + 25% celery) - 1 gallon cold water - Simmer 6-8 hours - Strain → 3.5 quarts finished stock

Beef stock (1 gallon yield): - 3-4 lbs beef bones (knuckle, marrow, oxtail) - Roasted before stock (caramelizes) - 1 lb mirepoix - 1 gallon water - Simmer 8-12 hours - Strain → 3 quarts finished stock

Vegetable stock (1 gallon yield): - 4 lbs aromatic vegetables (no carrots, mostly aromatic peelings + scraps) - 1 gallon water - Simmer 1-2 hours only - Strain → 3.5 quarts

Stock concentration math:

Reduce stock by 25%: - 4 cups raw stock → 3 cups concentrated - Dilute 1:1 with water before using - Result: 6 cups total flavored stock

Reduce stock by 50% (popular for sauces): - 4 cups raw stock → 2 cups concentrated - Dilute 1:1 to 1:3 depending on application - Sauce: don't dilute (use as-is)

Reduce stock to demi-glace (75% reduction): - 1 quart raw stock → 1/4 cup demi-glace - Use 1 tablespoon per cup water for soup - Or use straight on meat as gravy

The salt question: - Stock should be UNSALTED during cooking - Salt concentrates during reduction - Salt to taste only after final reduction - Reduce → taste → adjust salt

Don't: - Reduce salted stock (becomes inedibly salty) - Use bouillon cubes 1:1 with water (too concentrated; needs proper dilution per brand) - Boil stock vigorously (extracts impurities + makes cloudy) - Use stock with raw onion + tomato (acidity affects shelf life)

Storage of stock: - Refrigerated: 5 days - Frozen: 6 months (ice cube trays for measured portions) - Concentrated (demi-glace): 1 year refrigerated - Bouillon cubes/paste: years (commercial preserved)

Cross-reference: see /pages/how-long-does/bone-broth-simmer for stock-making timing + /pages/what-ratio-of/brine-salt-percentage for related salt ratios + /pages/what-ratio-of/roux-fat-flour for sauce thickening.

Most published references (Joy of Cooking, Auguste Escoffier "Le Guide Culinaire", Julia Child, Thomas Keller "The French Laundry") converge on the ratios above as the home + professional standard.