Gut-Healing Chicken Meat Stock (GAPS-approved)

For years I believed that bone broth was the best for healing the gut. Bone broth is made by simmering cooked bones in water for at least twelve hours. The long cooking time allows for the maximum amount of nutrients to be extracted from the bones and tissue. Bone broth is more nutritious than meat stock. However, bone broth is higher in histamines and, at times, causes a strong detox or die-off reaction for those who are just starting out on their gut healing journey. Bone broth is great for those who are a little further into their healing journey.

Meat stock, on the other hand, is made by cooking raw, meaty bones for a much shorter amount of time (usually less than 2 hours). Meat stock is considered to be gentler on the gut and, as such, a better option during the early stages of the gut healing process. Meat stock is full of gelatin and other nutrients that help to heal the gut lining.

Meat stock can be as simple as putting a whole chicken in a pot, adding some salt (vital for flavor and minerals), covering it with water, and cooking it. However, I enjoy adding some ‘extras’. Whatever you choose, this recipe makes an awesome stock that can be consumed as-in or used as a base for gut-healing recipes!

Ingredients

Directions:

1. Rinse chicken and feet and put them in a large stockpot (at least 8 quarts).
2. Add onion, garlic, and sea salt. Cover with filtered water.
3. Bring to a gentle boil. Skim and discard any floating scum on the top.
4. Reduce heat to a simmer and allow to cook for 1 1/2 to 2 hours.
5. Add parsley (or other fresh herbs) during the last 10 minutes of cooking.
6. Strain the stock ingredients through a sieve, collecting the stock in a large pot.
7. Strip off all the meat and soft tissues from the bones as best as you can and put them aside. Use this meat for other recipes.
8. Discard remaining strained solids.
9. Allow the stock to cool slightly before pouring carefully into glass jars (I recommend wide-mouth mason jars).
10. Allow stock to cool to room temperature and then store in the refrigerator or freeze.

Recipe Notes:

• The chicken feet in this recipe are optional. I add them because they are full of beneficial gelatin which is essential to healing the gut.
• The meat stock will keep in the fridge for about a week and a half. Ideally, the stock will form a layer of fat on the top which will help keep the stock fresh. The fat layer is healing and, once warmed, will melt right into the stock and can (should!) be consumed!
• If you wish to make bone broth later, keep the bones by storing them in the freezer.
• Use the best quality chicken you can afford. Remember, every morsel of it is going to be used up and will benefit your healing.