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.
Ingredients
- 1 whole chicken preferably pastured
- 2-4 chicken feet optional
- 1-2 chicken heads optional
- 4 quarts filtered water
- 2 Tbl apple cider vinegar raw, packed in glass only
- 1-2 yellow onions medium, preferably organic
- 2-4 carrots preferably organic
- 3-4 celery stalks preferably organic
- 1 bay leaf
- 1-2 tsp sea salt
- 1 bunch parsley preferably organic
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 everything in the stockpot. Add remaining ingredients.
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Fill pot with filtered water. Allow the pot and its contents to stand for 30 minutes, giving the raw apple cider vinegar time to draw minerals out of the bones. Bring to a boil. Reduce the heat to a simmer and cook for no more than 1 ½ to 2 hours.
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Add parsley and sea salt during the last 10 minutes of cooking. Remove the chicken and other large parts. Debone and reserve the meat for eating. It will be delicious.
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Strain the stock, cool to room temperature and then refrigerate or freeze.