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Maintaining the proper ratio of bones to water is crucial for making an excellent-quality stock. For beef, veal, poultry, or game stocks, here’s the basic rule of thumb: To make 1 gallon of stock, use 8 pounds of bones, 6 quarts of water, 1 pound mirepoix and 1 standard bouquet garni. It is important to combine the bones with cool water and bring the water slowly to a boil, but then to reduce the heat