{"schema":"askedwell-earned-page-v1","url":"https://askedwell.com/pages/what-ratio-of/stock-to-water","question":"What is the right ratio of stock to water?","short_answer":"Concentrated stock to dilute for soup: 1:4 to 1:6 ratio. Standard home stock (already brewed): use straight or diluted 1:1. Industrial demi-glace: dilute 1:10 to 1:20. Bouillon cube: 1 cube per 1-2 cups water.","long_answer":"\"Stock-to-water\" ratio depends entirely on what kind of stock you have. Concentrated demi-glace dilutes very differently from regular home-brewed broth.\n\n**Standard ratios by stock type:**\n\n**Home-brewed broth/stock (already simmered hours):**\n- Use straight in soups (no dilution needed)\n- Or dilute 1:1 with water for lighter soup\n- Made from: bones + vegetables + 2-4 quarts water → 2-3 quarts finished stock\n\n**Reduced home stock (concentrated):**\n- Dilute 1:1 to 1:2 with water before using\n- Bone broth reduced to 50%: dilute 1:1 (1 cup stock + 1 cup water = 2 cups soup)\n- Stock reduced to demi-glace (1/4 original): dilute 1:3 (1 cup stock + 3 cups water)\n\n**Industrial demi-glace (very concentrated):**\n- Dilute 1:10 to 1:20 with water\n- Restaurant demi-glace: 1 tablespoon per 2 cups water = ~1:30\n- Sauce-making applications\n\n**Bouillon cubes/paste:**\n- 1 cube per 1-2 cups water (varies by brand)\n- Better Than Bouillon: 1 tsp per 8 oz water\n- Better-quality concentrated bases: 1 tsp per 1 cup water\n\n**Tomato paste/concentrate:**\n- Use 2-3 tablespoons + 1 cup water for typical recipe\n- More concentrated alternative to fresh tomatoes\n\n**Stock vs broth distinction:**\n\n**Stock:**\n- Bones simmered 6-24 hours\n- Gelatin-rich, light flavor on its own\n- Used as base for soups + sauces\n- Doesn't taste like a finished beverage\n\n**Broth:**\n- Meat (with or without bones) simmered 2-4 hours\n- Lighter, drinkable, lower in gelatin\n- Often seasoned more like a finished soup\n\n**Standard recipe applications:**\n\n**For soup (using stock as base):**\n- 4 cups stock + 4 cups water = 8 cups soup\n- Or all stock if richer soup desired\n- 4 cups stock + add vegetables + seasonings for vegetable soup\n\n**For risotto:**\n- 5 cups stock for 1 cup arborio rice\n- Stock should be hot when adding (180°F)\n- Slight dilution OK; less than 1:5 ratio of rice-to-stock\n\n**For braising:**\n- Stock + meat + vegetables in Dutch oven\n- 1-2 cups stock per pound of meat\n- Goes in covered, simmers 2-4 hours\n\n**For pan sauces:**\n- 1/2 cup stock to deglaze pan\n- Reduce by 50% for concentrated sauce\n- Whisk in butter at end for finish\n\n**For gravy:**\n- 2 cups stock + 2 tablespoons flour roux = 2 cups gravy\n- See /pages/what-ratio-of/roux-fat-flour for thickening ratios\n\n**Homemade stock recipe (standard):**\n\n**Chicken stock (1 gallon yield):**\n- 3-4 lbs chicken bones (carcasses, wings, backs)\n- 1 lb mirepoix (50% onion + 25% carrot + 25% celery)\n- 1 gallon cold water\n- Simmer 6-8 hours\n- Strain → 3.5 quarts finished stock\n\n**Beef stock (1 gallon yield):**\n- 3-4 lbs beef bones (knuckle, marrow, oxtail)\n- Roasted before stock (caramelizes)\n- 1 lb mirepoix\n- 1 gallon water\n- Simmer 8-12 hours\n- Strain → 3 quarts finished stock\n\n**Vegetable stock (1 gallon yield):**\n- 4 lbs aromatic vegetables (no carrots, mostly aromatic peelings + scraps)\n- 1 gallon water\n- Simmer 1-2 hours only\n- Strain → 3.5 quarts\n\n**Stock concentration math:**\n\n**Reduce stock by 25%:**\n- 4 cups raw stock → 3 cups concentrated\n- Dilute 1:1 with water before using\n- Result: 6 cups total flavored stock\n\n**Reduce stock by 50% (popular for sauces):**\n- 4 cups raw stock → 2 cups concentrated\n- Dilute 1:1 to 1:3 depending on application\n- Sauce: don't dilute (use as-is)\n\n**Reduce stock to demi-glace (75% reduction):**\n- 1 quart raw stock → 1/4 cup demi-glace\n- Use 1 tablespoon per cup water for soup\n- Or use straight on meat as gravy\n\n**The salt question:**\n- Stock should be UNSALTED during cooking\n- Salt concentrates during reduction\n- Salt to taste only after final reduction\n- Reduce → taste → adjust salt\n\n**Don't:**\n- Reduce salted stock (becomes inedibly salty)\n- Use bouillon cubes 1:1 with water (too concentrated; needs proper dilution per brand)\n- Boil stock vigorously (extracts impurities + makes cloudy)\n- Use stock with raw onion + tomato (acidity affects shelf life)\n\n**Storage of stock:**\n- Refrigerated: 5 days\n- Frozen: 6 months (ice cube trays for measured portions)\n- Concentrated (demi-glace): 1 year refrigerated\n- Bouillon cubes/paste: years (commercial preserved)\n\n**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.\n\nMost 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.","duration_iso":"PT0M","ranges":[{"condition":"Home-brewed stock","duration":"Use straight or 1:1 with water"},{"condition":"Reduced home stock (50%)","duration":"1:1 to 1:2 dilution"},{"condition":"Demi-glace","duration":"1:10 to 1:20 dilution"},{"condition":"Bouillon cubes","duration":"1 cube per 1-2 cups water"},{"condition":"For risotto","duration":"5 cups stock per 1 cup rice"}],"variables":[{"name":"Stock concentration","effect":"Determines how much you dilute. Strongly reduced = needs more dilution"},{"name":"Application","effect":"Sauce: undiluted. Soup: diluted. Stew: medium. Braising: medium-high concentration"},{"name":"Salt presence","effect":"Stock should be unsalted during cooking; salt last to taste"},{"name":"Stock type","effect":"Beef stock more concentrated flavor; chicken lighter; vegetable lightest"}],"sources":[{"label":"Auguste Escoffier, \"Le Guide Culinaire\"","note":"Foundational reference for stock + sauce work"},{"label":"Thomas Keller, \"The French Laundry Cookbook\"","note":"Restaurant-precision stock + reduction ratios"},{"label":"The Joy of Cooking","note":"Standard home reference for soup + stock"},{"label":"Harold McGee, \"On Food and Cooking\"","note":"Stock chemistry + protein extraction science"}],"faq":[{"question":"When do I use stock vs water in cooking?","answer":"Stock when you want flavor depth (most savory dishes); water when ingredient flavors should dominate (delicate seafood, very acidic dishes). For most home cooking, 50/50 stock-water is fine."},{"question":"How do I make demi-glace at home?","answer":"Reduce 1 gallon beef stock to 1 cup (about 90% reduction). Simmer steadily, skimming scum. Takes 4-6 hours. Result is concentrated, gel-like, used 1-2 tablespoons per cup of water for everyday sauces."},{"question":"Can I make stock without bones?","answer":"Vegetable stock yes (only vegetables + water). Animal stock without bones: works for very light \"consommé\"-style but lacks the gelatin-rich body of bone-based stock. For pure flavor: vegetables alone work. For mouthfeel + body: bones are essential."}],"keywords":["stock to water ratio","how to dilute stock","broth ratio","demi-glace","bouillon ratio","stock concentration"],"category":"cooking","date_published":"2026-05-20","date_modified":"2026-05-20","license":"CC-BY-4.0","attribution":"https://askedwell.com"}