Easy Gut Healing Chicken Meat Stock Recipe
This chicken meat stock is a delicious way to include more nutrients, protein and gut healing foods into your every day meals!
What Kind of Chicken To Use for Meat Stock?
Any cut that is bone in & skin on. Having the skin on cuts allows the meat stock to contain the wonderful collagen and other nutrients that are found in the skin!
Meat Stock vs Bone Broth
Bone broth is the liquid created by simmering animal bones and some vegetables for upwards of 12-14 hours. The bones used contain a lot of connective tissue and joints but very little muscle meat. Simmering allows the collagen and minerals to transfer into the water. This makes the water rich in nutrients that our bodies can absorb.
Meat stock is the liquid from simmering whole cuts of meat with some veggies for a maximum of 3-4 hours. Since the cuts of meat for meat stock have more meat than bones used for bone broth, the final liquid from meat stock has more qualities from the meat, skin and fat included on what cut you choose.
Benefits of Meatstock
Much like bone broth, meat stock contains many vitamins and minerals that are extracted from the ingredients as everything simmers together. There are two main benefits of meat stock over bone broth.
The first benefit is that the meat stock is ready to use MUCH faster than bone broth. Since bone broth simmers for 6-24 hours, you have to plan further ahead if you want to use it in a soup or for drinking! Since meat stock is ready in as little as an hour or so, you can make the broth and use it on the same day you start making it!
The second benefit to meat stock over bone broth is the histamine levels. If your body is sensitive to histamines or you have gut sensitivities, a lower histamine broth is a better option!
How To Use Chicken Meat Stock
Chicken meat stock is a great, versatile ingredient that can be used in many dishes. The easiest way to use meat stock would be in a soup. However, you can use meat stock in just about any recipe in place of water!
Meat stock is great for adding extra nutrition when cooking rice or noodles. Meat stock can also be added to simmer sauces. This stock is also great for making a thick sauce or gravy!
Shelf Life of Chicken Meat Stock
Although meat stock is best used as fresh as possible, it can definitely be made ahead of time and stored. It’s ideal to store meat stock for no more than 3-5 days in the fridge.
If you need to store it longer, I suggest either freezing or canning your broth.
Freezing Chicken Meat Stock
Freezing chicken meat stock is a great and accessible way to always have meat stock available for cooking! If stored properly in an airtight, freezer safe container, your broth can last 6-12+ months in the freezer. For best storability, keep in a deep freezer that is not opened as often as your kitchen freezer.
Meat Stock Ingredients
For The Chicken
1-2 lbs Bone In, Skin On Chicken Thighs (or other bone in, skin on chicken)
1 tsp each salt, pepper and garlic powder
For the Broth
2 inches of Fresh Ginger, sliced
1 Small Onion, quartered
1 Medium Carrot, roughly chopped
2 Celery sticks, roughly chopped
½ TBSP Sea Salt
1 Bay Leaf
¼ tsp pepper
4 Quarts of water
5.5 quart Cast Iron Dutch Oven or Large Stainless Steel Stockpot
Directions
Prepping The Chicken
Preheat the dutch oven on medium heat.
While the dutch oven is heating, remove the chicken from the package and pat dry with paper towel
Season both sides of each chicken piece with salt, pepper and garlic powder.
When the dutch oven is warm, place 2 tablespoons of butter into the pan and let it melt.
Once the butter is completely melted, place all chicken pieces into the dutch oven skin side down and cook for about 5 – 10 minutes.
While the chicken is cooking, prepare the vegetables and ginger.
When the vegetables are prepped, add them to the pan with the chicken and the seasonings.
After all of the veggies and seasonings are in the pot, add the 12 cups of water and bring to a light simmer for 30 minutes. As the broth is simmering, remove any scum that rises to the surface.
After 30 minutes, remove the chicken from the pot. Remove the skin and bones from the meat. Return the skin and bones back into the broth, place a lid onto the pot and simmer for up to 3 hours.
After your broth has simmered for your desired time, remove the lid and strain with a fine mesh sieve into a new stock pot.
Gut Healing Meat Stock FAQ:
What Kind of Chicken To Use for Meat Stock?
Any cut that is bone in & skin on. Having the skin on cuts allows the meat stock to contain the wonderful collagen and other nutrients that are found in the skin!
What’s The Difference Between Meat Stock and Bone Broth?
Bone broth and meat stock both use animal parts to make a delicious broth. The main difference is the length of time it takes to create each item. Bone broth takes upwards of 12-14 hours while meat stock takes an average of 3-4 hours.
What Are The Benefits of Making Meatstock?
Meat stock contains many vitamins and minerals that are extracted from the ingredients as everything simmers together. There are two main benefits of meat stock over bone broth.
The first benefit is that the meat stock is ready to use MUCH faster than bone broth. The second benefit to meat stock over bone broth is the histamine levels. This is mostly due to the length of time the liquid simmers for.
What’s The Best Way To Use Chicken Meat Stock?
Chicken meat stock is a great, versatile ingredient that can be used in many dishes. The easiest way to use meat stock would be in a soup. However, it can also be used in cooking rice or noodles, added to simmer sauces, making a thick sauce or gravy!
What’s The Shelf Life of Chicken Meat Stock?
Although meat stock is best used as fresh as possible, it can definitely be made ahead of time and stored. It’s ideal to store meat stock for no more than 3-5 days in the fridge.
If you need to store it longer, I suggest either freezing or canning your broth.
How Do I Freeze Chicken Meat Stock?
Freezing chicken meat stock is a great and accessible way to always have meat stock available for cooking! If stored properly in an airtight, freezer safe container, your broth can last 6-12+ months in the freezer. For best storability, keep in a deep freezer that is not opened as often as your kitchen freezer.
Are you looking for more recipes for your family? Here are some of my family’s favorites!
If you try this recipe, I’d love to know! Tag @MissysHomestead on Instagram.
Gut Healing Chicken Meat Stock
Equipment
- 5.5 quart dutch oven
- A fine mesh sieve
Ingredients
For The Chicken
- 1-2 lbs Bone In Skin On Chicken Thighs (or other bone in, skin on chicken)
- 1 tsp Sea salt
- 1 tsp Black pepper
- 1 tsp garlic powder
For The Broth
- 2 inches of Fresh Ginger sliced
- 1 Small Onion quartered
- 1 Medium Carrot roughly chopped
- 2 Celery sticks roughly chopped
- ½ TBSP Sea Salt
- 1 Bay Leaf
- ¼ tsp pepper
- 4 Quarts Filtered Water
Instructions
- Preheat the dutch oven on medium heat.
- While the dutch oven is heating, remove the chicken from the package and pat dry with paper towel
- Season both sides of each chicken piece with salt, pepper and garlic powder.
- When the dutch oven is warm, place 2 tablespoons of butter into the pan and let it melt.
- Once the butter is completely melted, place all chicken pieces into the dutch oven skin side down and cook for about 5 – 10 minutes.
- While the chicken is cooking, prepare the vegetables and ginger.
- When the vegetables are prepped, add them to the pan with the chicken and the seasonings.
- After all of the veggies and seasonings are in the pot, add the 12 cups of water and bring to a light simmer for 30 minutes. As the broth is simmering, remove any scum that rises to the surface.
- After 30 minutes, remove the chicken from the pot. Remove the skin and bones from the meat. Return the skin and bones back into the broth, place a lid onto the pot and simmer for up to 3 hours.
- After your broth has simmered for your desired time, remove the lid and strain with a fine mesh sieve into a new stock pot.
