How to Make Meat Stock
Your body craves nourishment and meat stock is the best way to help your gut and digestive system start that journey.
Servings 15 cups
- 1 gallon purified water
- 1 yellow onion unpeeled is fine
- 1 head garlic skins on, cut in half
- 1 tablespoons celtic sea salt or pink himalayan salt (you can adjust the salt after cooking if you want more)
- 1 3-4 pound organic whole chicken pastured preferred, or free range you can also use equivalent amounts of beef bones, fish bones with the head, or pork bones
- 1 tablespoon apple cider vinegar raw and unfiltered is best
Add everything in to a large pot. The chicken should be mostly covered with water.
Let the mixture sit for 30 minutes at room temperature, then bring to a very low simmer. It should barely bubble. Skim any foam that rises to the top of the pot and reduce heat to low.
Simmer 3 hours then let cool. Strain the broth and use the meat in any recipe that calls for cooked chicken. Pour stock in to mason jars, use within a week.
Cool broth completely, strain and measure 1 cup in to your choice of container. I use Zip top bags for now. Lay them flat on a rimmed cookie sheet to freeze. Stack the frozen bags in the freezer.
To heat, I bang the bag on the counter to break it up then transfer it to a small pot to simmer. Don't use a microwave to reheat your stock.
Serving: 1cup | Calories: 6kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 478mg | Potassium: 19mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg