A 3:1 ratio by volume of bones to mirepoix is a good starting point when making stock. More mirepoix may compete with the protein, whether chicken or beef.

Many chefs prefer a higher ratio of up to 5:1 (bones:mirepoix), so that the chicken and beef flavors are more pronounced. The key point is not to overdo it with the mirepoix, a natural tendency, which will dominate the protein rather than play a background note.