Stock Ratios and Simmer Times

One kilogram of bones to one litre of water, a hold at 85–95 °C, and a different clock for every animal — the numbers in one place.

The working ratio is about 1 kg bones to 1 L water. Charged that way and simmered covered, the pot yields roughly 700–800 ml of strained stock, so batch size is decided by how much liquid you want to store.

Chicken stock simmers 4–6 hours; beef or veal needs 6–8. Both hold at 85–95 °C with only an occasional bubble, because a rolling 100 °C boil emulsifies fat and bone dust into the liquid and clouds it permanently.

Fish fumet is the short pot: 20–30 minutes, and past 45 minutes a fish stock turns bitter. Vegetable stock runs 30–60 minutes. Neither has gelatin to extract, which is why their windows are measured in minutes rather than hours.

The skimming schedule belongs to the first half hour. Bones start in cold water, dissolved proteins rise, and skimming them off inside the first 30 minutes is what keeps the finished stock clear instead of grey.

For a brown stock, add oven time to the schedule: bones roast at 180–220 °C for 45–60 minutes before any water is added, over a mirepoix cut 2:1:1 — 500 g onion to 250 g each of carrot and celery.

The difference between the liquids these numbers produce is explained at /stock-vs-broth, and the full chicken-stock sequence built on them is at /how-to-make-chicken-stock.

• Chicken — 1 kg : 1 L, 4–6 h at 85–95 °C
• Beef or veal — 1 kg : 1 L, 6–8 h at 85–95 °C
• Fish fumet — 20–30 min, bitter past 45
• Vegetable — 30–60 min
• Yield — about 700–800 ml strained per litre charged, covered

Further reading

• Stock vs Broth: What Is the Real Difference?
• How to Make Chicken Stock, Step by Step