One of the most frequent questions I am asked with the GAPS Diet is how to make meat stock. A lot of people want to make it but get overwhelmed in the details. So here it is… Simple directions for making bona fide gaps meat stock.
With GAPS Meat Stock is it is important to use fresh bones with some raw meat still on the bone. This, along with a short-cook time, ensures the nutrients needed to heal and reseal the gut lining.
Follow the instructions below using a whole, preferably organic, pastured chicken (remove breasts and cut up carcass), grass-fed beef bones (use a mixture of marrow and joint bones with a shank bone), or wild-caught fish (remove filets and use heads, bones, fins, and skins).
Pack the bones tightly in the bottom of a large stock pot. Fill with filtered water about an inch over the top of the bones. Add Celtic salt (about 1Tablespoon per 2-2.5 quarts). Add organic black peppercorns. Heat on high until water starts to boil. Once it comes to a boil, turn it down to a low simmer and scoop off the foam on the top (toss). Place lid on and cook for 3 hours- beef, 2 hours-chicken, or 1 hour-fish. Remove from heat. Take bones out and let cool slightly. Carefully strain the stock. Remove fat, cartilage, and anything soft from the bones and put back in the stock to blend, or eat separately. Save the meat for soups or eating by itself.