Note: We make meat stock, never bone broth. Bone broth is not healing for GAPS people.
Ingredients
- 10 lbs chicken1 leg quarters
- 2 T mineral salt
- 2 T peppercorns
- 6 bay leaves
- Fresh herbs (optional)
- Filtered or spring water
Directions
- Cut the leg quarters at the joint
- Chop the bones with a cleaver to release the marrow
- Place chicken in stock pot and fill with the water to the top of the chicken: do not fill more than two inches above
- Add salt, peppercorns, bay leaves, and the optional fresh herbs
- Let sit on the stove for 20 minutes and then bring to a boil
- Skim off the foam that develops just before the boil, if desired
- Bring down to a soft simmer and cover with lid
- Lid can be tilted to allow steam to release if the covered pot causes the water to boil
- Cook for 2-3 hours2
- Allow stock to cool
- Pull out chicken and remove skin, fat, and connective tissue
- Place the meat in separate container to be used as desired
- Place the skin, fat, and connective tissue in a blender with a bit of the stock
- Blend completely
- Pour this mixture back into the stock and whisk3
- Pour finished stock into jars to store in the fridge - it will keep for about 10 days
- Reheat stock gently, never boiling
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This recipe may be altered for other meats as well, if the cook time is adjusted. For meats such as beef, deer, goat, mutton, and pork, cook for 3-4 hours. For fish, cook for 1 hour. ↩︎
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You know you have cooked long enough if the meat falls off the bone easily. ↩︎
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This step is vital! Many people skip this step and then wonder why they are not healing. ↩︎