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
Calories 6kcal
Equipment
- Cheese cloth or a strainer
Ingredients
- 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
Instructions
- 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.
To freeze:
- 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.
Nutrition
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