Meat stock is a flavorful liquid made by simmering meat, bones, vegetables, and seasonings in water. Unlike bone broth, which is typically cooked for a longer time to extract collagen and nutrients from the bones, meat stock is usually cooked for a shorter period.
The components extracted during this process help support the integrity of the gut lining by promoting the growth of beneficial gut cells, which can improve digestion and reduce inflammation. Because meat stock is easily digestible, it can be a soothing, nutrient-dense food for those with sensitive digestive systems.
It’s often used as a base for soups, stews, sauces, or gravies, and is known for its robust, meaty taste and high protein content. Meat stock is a versatile and nourishing addition to many dishes, providing both depth of flavor and essential nutrients.
Meat Stock
Ingredients
- 3 lbs chicken quarters or beef / lamb shanks
- 4 carrots chopped coarse
- 1 med onion quartered
- 4 ribs celery chopped coarse
- 1 tbsp black peppercorns
- 1.5 tsp sea salt Celtic Sea Salt or Redmond Real Salt
- 3 sprigs fresh herbs of choice
- 3 tbsp tomato paste optional
- 4 cloves garlic
Instructions
- Put all ingredients except garlic in a 6 quart Dutch Oven.
- Fill with water 2" above ingredients.
- Cook in a 350℉ oven.
- For chicken, allow 3 hours in the oven or 6-8 hours in a crock pot.
- For beef or lamb, allow 7 hours in the oven or 8-10 hours in a crock pot.
- Serve the meat and veggies with a cup of the stock.
- Press one clove of fresh garlic into each bowl when serving.
