Why I Bang on About Meat Stock (and Not Bone Broth)

If you’ve been following me for a while, you already know I’m firmly on team meat stock—and not just because it’s quick to make or smells amazing while it is cooking. When we look at gut healing, meat stock is a foundational food.

I recommend meat stock over bone broth because it’s rich in gelatin, glycine, collagen and branch chain amino acids and these are nutrients that help soothe and rebuild the gut lining. It’s also lower in histamines, which makes it a gentler option for anyone dealing with food sensitivities, skin flare-ups, or digestive complaints. Bone broth, with its long cooking time, can be too much for a gut that’s inflamed or reactive although it does have its place in certain cases.

So if you’re starting gut healing (or you’re just not feeling great), one cup of short-cooked meat stock per day is a solid, no-fuss place to begin.

How to Make a GAPS-Style Chicken Stock

I recommend starting with chicken stock because it’s the quickest to make, has a mild flavour most people enjoy, and works beautifully in just about any meal. It’s the easiest way to get started with meat stock

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You’ll need:

• Chicken wings or drumsticks – you want meat on the bones, not just bare bones - this is really important when making meat stock.

• Veggies – like carrot, celery leaves, onion, and garlic (skip if sensitive)

• Water – just enough to barely cover everything (no more than 1 inch above the ingredients)

Instructions:

1. Add everything to a large pot.

2. Bring to a boil, then reduce to a simmer. Make sure the lid is on so you don't lose all the liquid!

3. Simmer for 1.5 to 2 hours for chicken.

4. Strain, let it cool, and freeze in portions (if you can't use it all in a few days or you have issues with histamines

That’s it. It really is that easy to make a nourishing, gut supporting meat stock that is inexpensive to make and actually tastes good.