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Homemade Meat Stock Recipe
Recipe for gelatin rich meat stock to be used instead of bone broth for those with leaky gut in the beginning stages of healing.
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 1 gallon
Ingredients
- 1 whole chicken preferably pastured
- 2-4 chicken feet optional
- 1-2 chicken heads optional
- 4 quarts filtered water
- 1 bay leaf
- 2 Tbsp sea salt
- 1 tsp black pepper
Instructions
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Rinse chicken and optional feet with filtered water.
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Cut whole chicken in half down the middle lengthwise. Place in the stockpot with optional ingredients if desired.
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Fill pot with filtered water. Bring to a boil. Skim and then add sea salt and pepper. Reduce the heat to a simmer and cook for 2-4 hours.
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Remove the pot from the heat and carefully take out the chicken and other large parts. Debone and reserve the meat for eating. It is delicious. I use for quesadillas, chicken salad, and BBQ chicken sandwiches.
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Strain the stock, cool to room temperature and then refrigerate or freeze.