Description
This rich and hearty meat stock recipe is GAPS diet compliant and so easy to make. Filled with gelatin and a multitude of nutrients, this stock is so much better than store-bought, both in healthfulness and flavor!
Ingredients
Chicken Stock:
- 1 whole chicken including gizzards, preferably pasture-raised and organic
- 3–5 whole chicken feet
- 4–6 quarts filtered water
- 1–2 onions, peeled and sliced in half
- 2–3 whole garlic cloves
- 4–6 carrots, peeled and roughly chopped
- 2–4 celery stalks, peeled and roughly chopped
- 2 tsp sea salt
- 1 bunch parsley (optional)
Beef Stock:
- 1 Osso Bucco, PLUS 2-3 of the following bony cuts: oxtail, beef soup bones, canoe bones, beef knuckle, calf hooves
- 4–6 quarts filtered water
- 1–2 onions, peeled and sliced in half
- 2–3 whole garlic cloves
- 4–6 carrots, peeled and roughly chopped
- 2–4 celery stalks, peeled and roughly chopped
- 2 tsp sea salt
- 1 bunch parsley (optional)
Instructions
- To begin, wash veggies. Make sure the meat and bone cuts you plan to use are thawed. Peel carrots and celery and set aside the peels + tops/bottoms in a ziploc bag to use later for bone broth. Roughly chop carrots and celery, slice onion in half, and remove the papery outer layer.
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Rinse chicken (if using). Add meat + bones of choice to a large stock pot. Add coarsely chopped vegetables and salt and cover everything with filtered water. Bring the pot to a rolling boil.
For chicken: Reduce heat to a simmer and allow to cook for about 2 hours.
For beef: Reduce heat to a simmer and allow to simmer for 3-5 hours.
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If you wish to add fresh herbs for added flavor, add them during the last few minutes of cooking.
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Place a large bowl in the bottom of your sink and place a large colander or strainer over it. Very carefully pour the contents of the stock pot into the strainer, being careful to not spill or lose any stock.
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The strainer will be filled with cooked bones and meat. Once cooled slightly, pick the meat off the bones and set it aside for future meals. Set aside bones to make bone broth. They can be placed in a freezer bag and frozen until ready to use.
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Allow stock to cool slightly before pouring into glass jars. I like to use gallon glass jars with screw-on lids.
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Store stock in the refrigerator for up to a week. Stock can be frozen in ice cube trays or freezer bags and thawed out as needed.
Notes
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- Chicken meat stock turns out SO much richer and more gelatinous if you use chicken feet or chicken heads. I fought this for a while because… ew. But once I found chicken feet at my local butcher shop for cheap, I decided to try it and it makes ALL the difference!
- You need to use a combo of meaty bones, tubular bones with marrow and bones that contain fat, joints, tendons and connective tissues. If you are having trouble sourcing these bones, use what you have. You can always expand your bone usage down the road.
- The thick layer of gel on the top of your meat stock after cooling is gelatin and it is the best part. This is how you know your meat stock has a good combo of bones and is filled with collagen!
- Stock freezes well in ice cube trays or storage containers for later use in smaller portions. I usually store in the fridge because we go through it within 2 weeks.
- I love cooking in a big stock pot on the stovetop BUT If you’re short on time, use an instant pot or pressure cooker to make stock in less time.
- Prep Time: 15 minutes
- Cook Time: 2-5 hours