Chicken/Meat Stock

Chicken/Meat Stock is easy to make If and when you cook a chicken for dinner, as you can use the carcass to make a great Chicken Stock.  You can also use a whole chicken and use the stock in many of your dishes to make it more nourishing.  Here is a simple recipe for a Chicken Stock/Meat Stock.  You can also use it as a base for a wholesome soup or serve with rice when a family member falls ill.  It is very healing for the gut!  I like to picture chicken/meat stock being used to ‘plug’ the holes in a ‘leaky gut’ and heal it!

What about broth?

Alternatively, I like to use bones from my butcher, or marrow bones to make a bone broth, but this is more time consuming and not as healing for the gut.  If you want a gelatinous stock, it is best to use cartilagenous joints, as it contains a large amount of collagen.  This is excellent for your bones, teeth, gut and skin.  It also helps to protect your own joints.  Collagen is necessary for the strength and resiliency in each cell membrane of every cell in our body, so it is like Gold!

Why should you be consuming chicken/meat stock?

This stock is full of nutrition and goodness.- It is high in glycine, which is an amino acid which helps with the production of collagen.  I like to use it to help detoxify cells and the gut lining.  Have you noticed that Chicken/Meat Stock has been used for thousands of years?  There is evidence of all cultures throughout the world using stocks and broths in their cooking.  Especially as a medicinal remedy when someone falls ill.

Where to source chicken:

If you live in Singapore, you can order your chicken from Sasha’s Fine Foods here

You can use the carcass from the Easiest Roast Chicken Recipe found here

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Chicken/Bone Stock

Ingredients

• 1 Chicken Carcass/Beef or Lamb Bones and Joints Organic or Free Range
• 1 medium Onion Chopped
• 3 cloves Garlic whole
• 1 large Carrot chopped
• 1 stalk Celery chopped
• 2 tsp Salt Himalayan or Sea Salt
• Filtered Water enough to cover
• 1/2 tsp Peppercorns freshly ground

Instructions

1. Place chicken carcass or bones into a large 5 liter pot with a lid

2. Place your chicken or meaty bones in the pot

3. Place your chopped up vegetables in the pot

4. Pour enough filtered water to cover all the ingredients or up to the max level in your slow cooker. Up to the 5 liter mark

5. Add the salt and pepper

6. Place the lid on and bring to a boil

7. Once your stock is boiling, turn it down to simmer. Simmer chicken for 2 hrs and meat for 4 hrs. The longer you cook your stock for, the higher in histamines they will become.

8. Once cooked, allow to cool and strain the liquid into a large bowl. Use a cup or 2 at a time to pour the stock into freezable containers or freeze as ice locks which you can pop into sauces or meals. Or keep some stock in the fridge and heat up a cup to have daily or with every meal.

9. Use within 3 days of keeping your stock in the fridge.