How to Make Meat Stock

The taste of stock and bone broth are fairly similar, making it rather difficult to discern the difference. However, the nutrient profiles of each are most definitely different based on how each is prepared. So we’re going to look at what meat stock is as well as how it’s different than broth.

The latest trends in wellness include sipping on bone broth for the sake of gut health. However, depending on the state of your GI tract health, one could be better suited for you than the other.

What is stock?

Stock is a mineral-rich liquid made over 1.5 - 3 hours by cooking raw meat with joints attached. Examples of meat cuts would be a beef shank, an entire chicken carcass, turkey leg, etc..

Including sea salt, herbs, and vegetables in your stock is encouraged for flavor. If you choose not to strain, this is essentially a hearty soup when you consume the vegetables and meat cooked in the process.

The amino acid profile of stock contains less glycine and proline. For those with sensitive GI tracts, consuming stock instead of bone broth can be beneficial until digestive healing begins. Consuming stock is part of the introductory diet to GAPS, and bone broth can be consumed later as the gut heals itself.

How bone broth is different from stock.

Bone broth is in fact different than stock. Bone broth is made through the simmering of bones (little or not meat attached) over a period of 8 - 24 hours. Because of its higher glycine and proline content, this can be a little tougher to assimilate. Like stock, bone broth is dense in minerals.

Bone broth contains more gelatin from its cooking process. The joints of bones are a concentrated source of gelatin, providing digestive and mucosal lining support to the GI tract. Bone marrow supports our connective tissues and immune system as well. Making a bone broth with a femur from an animal would be an excellent source of marrow.

So let’s make stock. This version is made from chicken, but feel free to substitute 2 - 3 lbs of bone-in meat that has been grass-fed or pastured.


  • 18 - 20 cups filtered water

  • 1 chicken carcass

  • 2 teaspoons sea salt

  • optional: half an onion, non-starchy vegetable scraps, fresh herbs, peppercorns


Place all ingredients into a large pot. Bring to a boil, then reduce to a simmer. Cover the pot while it simmers and cook for 1.5 - 3 hours.

Disassemble the meat to consume. Strain the stock through a fine mesh strainer and store in glass. Refrigerate up to 5 days or freeze for later use.