The Homemade Meat Stock Recipe that Kickstarted My Recovery (Start Here!)

Would you like to have more energy, less inflammation, and see subtle improvements in your health in just a few weeks? This meat stock recipe is the foundation you may just be missing. Hey everybody, welcome to Feast and Farm. My name is Rachel Ballard, and this is the channel where I teach you food as medicines that you can live, love, and do more of what brings you joy. Today I'm teaching you a foundational recipe. It's something that has helped me nourish my body, control and regulate autoimmune flares, and I really feel like it's important for your health too. Meat stocks give your body collagen, trace minerals, and essential amino acids, and of course, because you're getting it in a whole food source, you're getting all the cofactors and enzymes that make all of those components work together for your health, which is something you can never get from a pill or a powder. I have been using this recipe from the beginning, and I noticed within a couple of weeks of starting that my fatigue was a little bit better, and I was starting to get just a little bit of sensation in the tops of my legs, which had been numb for a couple of years. This is powerful healing food, and I don't want you to skip it if you possibly can. I do want you to notice though that this is not bone broth. Bone broth, which is highly marketed today, is a long cook process, usually 24 to 36 hours of just bones. Meat stock is a lot more easy for your body to digest and absorb when you are beginning a healing journey. If you have neurologic issues like migraines, anxiety, depression, multiple sclerosis, or a disease like mine, sometimes taking in bone broth can irritate your neurologic system and make your symptoms worse. Bone broth has really high natural glutamates, or natural MSG in them, which can be very irritating to the neurologic system. That's why I encourage everyone, especially beginners, to begin their healing journey with the meat stock, which is a shorter cook time, it has less glutamates, and it's less likely to irritate your body. Here's what you'll need. One tablespoon of sea salt, one small head of garlic, one whole onion, three to four pounds of any meat you like with the bones and skin, a whole pastured chicken or cheaper legs and thighs, fish parts, including the head, pork, beef, or lamb, one tablespoon of raw apple cider vinegar. In a five quart or larger stainless steel pot, add filtered water to cover the meat by one inch. I have an excellent under the sink water filter, but if you don't, buy a bottle of spring water to use. I'm also using made in cookware here. It's really important to work with non-toxic pots and pans. I'll leave the link to their products in the description box for you. Add the vinegar to the pot, followed by the salt, and then cut the garlic and onion in half and add them to the pot. No need to peel. Let the mixture sit for 30 minutes. This is really important. It allows the vinegar to pull the minerals from the bones of the meat and into the stock where you can use it. After 30 minutes, turn the heat on medium low and cover. Let the mixture slowly come up to a gentle simmer and then skim off any foam that may float to the surface. Try not to let your stock boil hard at any point in this process. Save the meat for any recipe that calls for cooked chicken. Cool all of your stock totally and then transfer it to jars and refrigerate it for up to a week. Or you can do what I do and make double or triple batches and bag your stock into one or two cup portions and freeze it, taking out a cup or two every day. I know plastic bags are not ideal to use, but I have plans to move away from those as soon as I can. If you're having a sudden illness or an autoimmune flare, you can drink up to five cups a day of meat stock as long as it's okay with your healthcare provider. If you have a trusted one you can ask, make sure you check with them before you do anything different with your healthcare routine. Sometimes it's easier when you're beginning to just blend your meat stock into a different recipe, like a soup or a stew. I have this great Thai cow soy soup that I often use mine in and you'll want to check it out right here. I'll see you in that video. Have a great day. See ya.