I make a pot of beef or chicken stock regularly and try to always keep some on hand in the freezer and refrigerator. The reasons for this are many. First of all, my family knows I will have them drink some stock when they are sick since It really seems to get them stronger faster. Also, I often use my own stock in recipes calling for canned stock since homemade is so much better than store bought. Making my own stock ensures that I know what ingredients are in my stock and I can make it as nutritious as possible. Finally, drinking some meat stock a couple of times a week helps to keep the integrity of my gut lining intact.
Here are my favorite stock recipes adapted from the excellent book “The Complete Cooking Techniques for the GAPS Diet” by Monica Corrado.
It is best to use the highest quality meat and bones you can buy. Pastured chickens and 100% grass fed beef are the best. 🙂
Beef, Bison or Lamb Stock
Ingredients
About 3 pounds of meaty rib, neck, marrow, knuckle or shank bones
1 onion, coarsely chopped
3 carrots, coarsely chopped
1 teaspoonful Redmonds Real Salt
2 or more quarts of cold, filtered water or enough to cover by two inches
Several sprigs of fresh thyme or other fresh herbs
1 teaspoonful of black peppercorns
Crushed garlic cloves, to finish
Directions
Place the meaty bones, salt and vegetables in a large stainless steel pot and turn on the burner. As the water starts to heat up, a large amount of scum will come to the top. Make sure you remove the scum with a spoon. After you have skimmed most of the scum, reduce the heat to a very low simmer and add the thyme and peppercorns. You want to simmer covered on the lowest setting possible-there should be only tiny bubbles coming to the top every few seconds or so. Continue to simmer for 3-5 hours. Finally, add the garlic and turn off the heat.
Once the broth has cooled off somewhat, remove meaty bones with tongs or a slotted spoon. Remove and discard the bones or save in the freezer for making bone broth later.
At this point, you can chop the meat and add back to your broth and eat as a soup, just salt to taste. You may want to add more cooked vegetables. Or you can filter the broth and eat the broth seperately from the meat and vegetables.
Chicken or Turkey Stock
Ingredients
1 whole pastured chicken or turkey (or best quality you can find) or 2-3 pounds of thighs or legs with skin on.
Feet from the chicken or turkey (optional but highly recommended)
1 large onion, coarsely chopped
3 carrots, peeled and coarsely chopped
1 tsp. Redmond’s Real Salt
4 quarts cold filtered water or enough to cover by two inches
1 bunch of Italian parsley or other fresh herbs
1/2 tsp of black peppercorns
1-2 garlic cloves, to finish
Directions
Chicken feet add gelatin to the stock so add them if you can find them.
Place chicken, vegetables, salt in a large pot and cover with filtered water. Bring to a boil, and remove scum that rises to the top. Add your fresh herbs and peppercorns. Next, reduce the heat and cover and simmer for 2-3 hours. You want to simmer on the lowest setting possible-there should be only tiny bubbles coming to the top every few seconds or so.
When the stock has cooled slightly, remove the chicken from the pot with a slotted spoon or tongs. Once the chicken has cooled completely, remove chicken meat from the bones. You can freeze and use this chicken meat later in recipes. Strain the chicken stock and use in recipes or sip before meals to stimulate stomach acid production.
Conclusion
It is a great practice to get in the habit of making your own meat stock regularly and having some on hand in the fridge and freezer. Making meat stock helps us to make use of the whole animal like our ancestors did and allows us to nourish our joints, bones, cartilage and whole bodies. Easily digestible and highly nourishing, homemade meat stock is the perfect food. 🙂
