Meat Stock Recipe
Here’s what I’ve been eating lately…
Meat stock!
You’ve probably heard about all of the wonderful benefits of bone broth - and I’m sure you’re all over how fantastic it is for gut health.
However, meat stock is different. Instead of using bones, it uses parts of the animal with joints and connective tissue. By using these parts instead of bones, it increases many of the active ingredients that contribute to connective tissue healing and gut health, including collagen and the amino acids glycine and proline. They are also lower in glutamate and histamine compared to the longer cooked bone broth.
When I’ve been going through periods of stress, my gut health is one of the first areas that is impacted - which makes sense, because we have millions of neurons in our gut! Whipping up a batch of meat stock is one of the best ways to help repair any gut dysbiosis (aka. leaky gut) and to deliver a powerful hit of amino acid goodness.
Want a great meat stock recipe? Here’s one from Well Belly Health that I love to use.
Basic Meat Stock Recipe
Ingredients
Cuts of meat on the bone with joints and connective tissue (e.g. chicken carcass/drumsticks/wings, whole chicken, lamb shanks, osso bucco, beef, lamb or fish
1 tbsp salt
Filtered water
Optional ingredients:
1 tbsp apple cider vinegar
Onion
Garlic
Carrot
Celery
Method
Place the meat with bone-in into a large stock pot (meat can be frozen or thawed) and add any optional ingredients and salt.
Add filtered water until the meat is just covered, bring to the boil and then turn down to a low simmer.
Cook chicken 2hrs; lamb 3-4hrs; beef 4-6hrs or until the meat is cooked through and will come away from the bone easily. If histamines are an issue, keep the cooking time as low as possible - just until the meat is cooked.
