Mirepoix - is there a recommended dilution?

Mire poix

If I understand your question correctly, the amount of mire poix won't really have an effect on how much stock you end up with. The flavor of the stock will be condensed by evaporation of the liquid over a period of time.

Since most of our stocks are made from the saved scraps of vegetables from other preparations, we rarely measure the mire poix. The rule of thumb is to put all ingredients into a pot and add just enough water to cover. Otherwise, the more mire poix, the more flavorful the resulting stock. Never add salt to stock, as it will be used in other preparations that may include salt.

Spend more time concentrating on the cooking method, keeping a soft low simmer to your stock, extracting more flavors, than worrying about measurements.

Search YouTube for ChefToddMohr, I have a vegetable stock video there among 160 other cooking videos.

Chef Todd Mohr

I'm not a fan of exact measurements, and it pains me to disagree even slightly with Chef Tod, but your intuition that rough proportions do count is correct.

Very roughly about 4 cups of mirepoix per 2-1/2 - 3-1/2 gallons volume (10 - 14 cups -- including meat and bones.). For most home cooks using average size vessels and veg, that works out to one large onion, one celery stalk, and one large carrot (not to mention, one chicken!) per average home stock pot.

You may want to alter your mirepoix proportions for any number of reasons. For instance a "blanc," which is white chicken stock, is made with no carrots, in order to keep the stock very lightly colored. On the other hand, roasted chicken stock often has extra carrots to keep the stock looking more chicken than beef.

You may also want to roast your mirepoix on occasion -- for a different, more intense flavor. This is something one (nearly) always does with beef and brown stock.

As long as we're on the subject of chicken stock (don't know why I brought it up), here's an important mirepoix tip: Get the chicken in the pot without any mirepoix or herbs and bring it to the simmer. Skim the scum and discard. Give it another five minutes or so to see if more scum develops. If it does, allow more time for the scum to fully develop, then skim and discard. Now add your mirepoix and herbs. (This technique prevents the vegetables from being contaminated by the scum, and from being removed during the skimming process.).

If, after all the flavor is taken from the chicken, concentrate the stock with the mirepoix in, but the chicken removed. This will result in a much better, rounder flavored stock.

Finally, when you strain the stock, press the vegetables in the sieve to make sure their essence goes with the stock.

Don't let it boil,
BDL

Just do not use too much celery. Celery is the most noticeable if you use too much.

Vegetable stock is a whole different animal and shouldnt be looked at in the same way since there is no protien in it. When making veggie stocks I fill a pot with veggies and then fill it with water, bring to a boil, lower to a simmer and let it go uncovered for 45 minutes. If you want color in it add tomato, if you want roast notes roast your veggies in the oven with tomato paste until nicely charred, and if you want it fairly clear use onions, leeks, celery, squash and zucchini and mushrooms. A bouquet garni will work and I like Bay Leaf in my stocks. Vegetable stocks in general are fairly mild unless you start to add dominant flavors like tomato, roasted veggies, and intense shrooms.

Just wanted to add that I read this tip awhile back on this message board and have started doing it with my stocks and it has made a big difference- SO much easier to skim the scum on top. Thanks!

10 qts is barely big enough to be useful, 20 qts is a pain to wrangle. 16 is a useful all around size. I have a 12 (as part of a 4 part set -- pot, 2 strainers, lid), a 16 and a 20.

You NEED a 4 part set -- it's beaucoup useful. You don't have to spend a mint on a full-on multiply, but at least get one with a heavy disk bottom. Then add an inexpensive stainless 16 qt (4 gal), and you're good to go for stocks, tamales, pasta, lobsters, boils, you name it.

BDL

Andydude, you may have to go to a restaurant supply house to find what you need.

But first, check anyplace that sells what you'd call a preserving kettle. They usually handle larger stock pots as well.

Although I prefer a heavier pot, particularly a heavy-bottomed one, you can use a preserving kettle to make stock. Their downside (in addition to being lightweight construction) is the size. Typically they are 20-22 quarts, and if you don't fill them up skimming can be a chore.

BDL
In a lot of quality places the first boil of the poutlry for stock is not skimmed. but totaly disgarded rather then skimmed, Then as you said the mirepoix and bouquet garni are added then simmered. We have found this way better then skimming to get all the impurities and albumin off and produce a better and clearer stock.:D

Try one of the John Lewis Partnership stores. (I don't know where you live, so don't know your nearest) They have lots of ranges of pans and a good selection of stock pots, jam kettles etc.

FWIW, "The Professional Chef", 7th Edition (C.I.A.), page 293, has the following for 1 gallon (3.75 l) of Vegetable Broth:

6-8 pounds (2.75-3.6 kg) vegetables to 4 quarts (3.75 l) cool liquid
1 pound (450 grams) mirepoix
1 standard sachet d'épices or bouquet garni