Basic Meat Stock recipe

Meat stock is a powerhouse of gut healing goodness and is much like liquid GOLD! Short-cooked meat stock contains nutrients and minerals in a form the body can easily absorb. The amino acids in short-cooked meat stocks are essential for healing and sealing the lining of the digestive tract, and are also anti-inflammatory and calming for a damaged gut. This meat stock method is the same whether you are using chicken, beef, lamb or fish.

Ingredients

Cuts of meat on the bone with joints & connective tissue (eg. chicken carcass/drumsticks/wings/whole chicken/lamb shanks/osso bucco/fish frames.

1 tablespoon of salt Filtered Water

Optional ingredients - 1 tablespoon of ACV (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 4-6 hours or until the meat is cooked through and will come away from the bone easily. (If histamines are an issue keep the cooking times as low as possible - just till the meat is cooked).