“Meat stock is known to be healing to the gut whereas bone broth is known to be nourishing to the body”

You’ll need a 5L pot, apple cider vinegar (with the mother), quality filtered water, turmeric powder, other spices of choice, vegetables, seaweed, etc. Take a whole chicken or approximately 15 chicken drumsticks, place in large pot and cover with water. Just add enough water to cover the chicken.

Add 2 tablespoons of apple cider vinegar (with the mother) to help extract nutrients and minerals from bones, add your variation of vegetables, I usually like to add: onion, garlic, carrots, celery, celery leaves-when available, dried turmeric, dried rosemary, dried oregano, dried thyme, dried basil, dried parsley, dried sage, fennel, salt and dulse (a type of seaweed) for iodine and other important minerals. I also love adding dried nettles for it’s medicinal properties. You can include fresh herbs as well, I like parsley.

Let sit for 15-30 minutes to let the apple cider vinegar (with the mother) extract the minerals and nutrients from the bones. Then bring to a very gentle boil, and using a spoon, remove scum from top as it starts to heat up, and cover with lid.

Leave at lowest setting for a gentle simmer and let simmer for approximately 3 hours.

Once it’s ready, remove the chicken and put it into a plate and use a strainer to strain the liquid from the vegetables and bits of chicken. Allow the meat stock to cool slightly and pour liquid into mason jars for storage. Wait until slightly cooled and transfer to fridge and/or freezer. The meat stock will stay good in fridge for 7 days and in the freezer for up to 6 months. Note: if you are sensitive to histamines, freeze the broth in smaller quantities immediately to avoid the build up of histamines. Then take it out only when you are ready to consume the meat stock that day.

Meat stock is known to be healing to the gut whereas bone broth is known to be nourishing to the body. If you are dealing with a leaky gut you will want to focus on meat stock for it’s beneficial properties. Meat stock is high in amino acids proline and glycine, biotin, collagen, glucosamine and gelatin. These are the elements that feed the enterocytes, the building blocks of the gut lining. It’s important to not pass the 3 hour mark when making meat stock as cooking the stock too long will cook out these beneficial amino acids.

You can drink meat stock as is, as a warm soothing drink in the morning which I actually did when I quit coffee 3 years ago, or make puréed vegetable soups or in stews, etc. Enjoy!

INGREDIENTS: Makes roughly 1 1/2 – 2 liters

  • 1 whole chicken or 15 chicken drumsticks
  • 1 onion, roughly chopped
  • a few garlic cloves roughly chopped
  • handful of carrots (optional)
  • a few celery sticks and leaves (optional)
  • pieces of seaweed (I use dulse – about 1/4 cup)
  • 1-2 tsps powdered turmeric
  • 1 tbsp dried oregano
  • 1 tbsp dried basil
  • 1 tbsp dried rosemary
  • 1 tbsp dried parsley or 1 bunch of fresh parsley
  • 1/4 cup dried nettles
  • salt and pepper to taste
  • 2 tbsps apple cider vinegar
  • Enough filtered water to just cover the chicken