Homemade meat stock is the most healing, and
soothing thing for the digestive tract.
It is nutrient dense, full of minerals, vitamins, gelatinous proteins, and all are in a very bio-available form.
Do not use commercially available soup stock or bouillon cubes.
They are highly processed and full of detrimental ingredients.
Once you make your meat stock, it can be frozen or it will keep well in the fridge for a week. I make a big pot of each, and then
freeze in portions I can take out each day.
You can make soups, gravies and stews with it or warm up a cup to have with meals or between meals.
Do not take the fat out of the stock. It is good to consume the fat together with the stock. You need meat and bones to make a good meat stock.
Bones and joints are important as they enrich the stock with the kind of nourishing substances which meat alone cannot provide.
Beef, lamb, game, poultry and fish are all good and will make stocks with different flavors and different nutritional compositions.
All you need is a large pot full of water an a bit of salt and pepper.
Lamb, beef or game
Put the joints bones and meat into a large pot, add 5-10 peppercorns, himalayan salt to taste and fill it up with water. Cover and bring to a boil, reduce heat and simmer for 3 hours at least. The longer you cook the meat and bones, the more nutrition they will give to the stock. Take the meat and bones out and pour the stock through a sieve into a separate pan to remove any small bones and peppercorns.
Put a whole organic chicken into a large pot, fill it up with water, add himalayan salt to taste. Bring to a boil and simmer for 2 hours. take the chicken out and put the stock through a sieve.
To make a good fish stock you need bones fins skins and heads of the fish, not the meat. Put all into a large pot add 8-10 peppercorns and fill the pan with water. Brin to a boil, reduce heat and simmer for 1 1/2 hours. Take the fish parts out and sieve the stock.