Meat stock is a great option for those who can’t tolerate bone broth, or who are just in the beginning stages of healing their gut, thyroid or immune system.
Meat stock, is especially rich in gelatin and free amino acids like proline and glycine. These amino acids, along with the gelatinous protein from the meat and connective tissue, are particularly beneficial in healing the connective tissue in the lining of the gut.
Bone broth is different from meat stock because it’s cooked longer and contains higher amounts of amino acids. Bone broth also contains glutamates which can sometimes be too excitatory for the brain causing negative reactions.
Our practice had independent testing done on both meat stock and bone broth, and you can see the results here and also read more about the differences between meat stock and bone broth. It’s pretty interesting to see the differences!
I recommend drinking meat stock for the first 3-4 months that you’re on a healing diet. Then switch to bone broth once you’ve seen many of your symptoms improve. Or, if you’ve been on a healing diet for a while, but notice negative symptoms are popping back up, or are going through a stressful time of life, I would switch to meat stock until things improve.
Makes about 10 cups
Serves: 10
5 minPrep Time
4 hrCook Time
4 hr, 5 Total Time
Save RecipeIngredients
- 1 whole 3-4 pound raw chicken
- 1 yellow onion, cut in half
- 1 head garlic, cut in half
- 1 carrot
- 1 piece of celery
- 1 tablespoon apple cider vinegar
Instructions
- Place all of the ingredients in a large pot and cover with water. Heat over low heat until it reaches a simmer. Continue to simmer on low for 3-4 hours. Strain. Pour the stock into glass jars and store in the refrigerator.
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