Meat stock is a highly nutritious liquid made by simmering bones and meat in water. It’s a simple and versatile ingredient that can be used in a variety of dishes, from soups and stews to sauces and gravies. Meat stock is rich in collagen, gelatin, amino acids, and minerals, making it an excellent source of nutrition for the body.

One of the key benefits of this dish is its ability to support gut health. The collagen and gelatin in the stock can help to heal the lining of the digestive tract and reduce inflammation. Additionally, the amino acids in meat stock can help to improve muscle growth and repair, making it an ideal food for athletes and active individuals.

Another benefit of meat stock is its ability to support healthy skin, hair, and nails. The collagen in the stock can improve skin elasticity and hydration, reducing the appearance of fine lines and wrinkles. It can also strengthen hair and nails, promoting healthy growth.
Meat stock is easy to make and can be stored in the fridge or freezer for later use. It’s a great base for soups and stews, or can be used to add flavour and nutrition to sauces and gravies. With its many health benefits and versatility, meat stock is a valuable ingredient to have in your kitchen.

Meat Stock

Recipe by William DickinsonCourse: Main, DrinksDifficulty: Easy


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Meat stock is a delicious beverage that can be consumed as is as an electrolyte drink or as the base for sauces and soups to increase flavour profile and nutrient density.


  • Beef bones, chicken carcass, whole chicken, giblets, and meat scraps

  • Salt

  • Optional:
  • Vegetables/vegetable scraps

  • Herbs

  • Lemon/Apple cider vinegar


  • To make meat stock/bone broth take your whole chicken, leg of beef or lamb, or any kind of joint or meat on a bone, place this in a crock pot or a stock pot, and add boiling water to cover.
  • Allow it to simmer for 12 hours minimum for smaller bones like chicken and 24 hours min for larger animals like beef bones (minimum).
  • Optional: you can add vegetables, vegetable scraps, or herbs to improve flavour.
  • Apple cider vinegar or lemon can also be added to help draw nutrients out of the bones and also improve flavour.
  • Scale the recipe depending on how much liquid you would like, it does keep well in the freezer so larger batches can save a lot of time.


  • if you have histamine or glutamate issues, do not add lemon or Vinegar, also consider cooking for less time (4h maximum)
  • If the bone broth is too powerful or doesn't agree with you, try the same recipe but replace the bones/carcass with muscle meats instead.

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