Simple Meat Stock Recipe --- Chicken, Beef, Lamb

This is a simple meat stock recipe. No roasting of the meat or vegetables required. While such additional steps no doubt will make the stock tastier, this recipe just concentrates on getting the maximum nutrition out of the bones. Also if you’ve never made a stock before this simple meat stock recipe is a good one to start with.

This simple meat stock recipe is great for people with digestive issues, as it easy to digest and will help heal the gut. Chicken bones are best used for those who suffer from digestive problems.

You can use chicken, beef, pork, lamb or game bones in this simple meat stock recipe.

Ingredients:

1 kg bones with some meat on them (ideally use joints, but don’t worry if you can’t get them the stock will still be nutritious without)
200g Meat of the same animal as the bones (optional)
1 teaspoon of salt
10 peppercorns
2-3 liters filtered water

Directions:

Add all ingredients to a large pan or stock pot
Bring to the boil
Cover and simmer for 3-6 hours (the longer the better)
As water evaporates top up with more filtered water, or if you feel there is too much water remove the lid to allow it to reduce.
If the bones are cut, the bone marrow should come out into the stock. If it doesn’t you can scrape it out and use the marrow as a spread.
Sieve the bones and poor the stock into a mason jar.
Leave on the side to cool.
Refrigerate stock.
Keep the meat, cartilage, marrow etc for other recipes.
After the meat stock has been refrigerated, you will want to scoop some of the stock out and warm it up before consuming. You can either heat it up in a pan or place it in a small glass jar, then place the small jar into a bowl of hot water. Do not microwave as this will destroy some of the nutrients.

Servings:

How much meat stock you get depends upon how much water is left at the end.

Notes:

If you decide to use chicken in this simple meat stock recipe, it is wise to use a half or whole chicken instead of just the bones. The chicken meat can be eaten as normal in other dishes once the stock is made.
The meat stock will last about 5 days in the fridge.
The meat stock can be frozen.
You can drink the stock on it’s own or use as a base for soups or casseroles.
Left over meat could be used with stock in a soup or casserole.
Depending upon the diet you are following, you may optionally wish to remove the fat – which settles on the top.
In the picture shown above (beef stock), a cup of the stock has already been removed so you will likely see more fat than pictured here.
The picture above is of the warm stock. Once you refrigerate it the fat on the top will harden (and you can easily remove it at that point if you wish). Also the liquid will hopefully become gelatinous, from the gelatine in the bones – the more gelatinous it is the better, this tells you you’ve cooked it long enough.
Ideally with this simple meat stock recipe you want to get a gelatinous liquid, but this is harder to achieve with some types of meat/bones. If its doesn’t become like a jelly, don’t worry – it will still work well in a soup and will contain lots of nutrients.
You can skim the scum off if you wish, it should appear after around 15-30 minutes into simmering. The purpose of skimming the scum is to make the stock clear, also it removes some of the greasy texture. I didn’t bother doing this with mine, so as you can see it’s cloudy.