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.