Short-cooked meat stock of pasture-raised chicken or grass-grazed beef is the foundation for all of our postpartum soups and stews. It is an essential ingredient for postpartum healing and recovery due to its ability to supply collagen and other important nutrients and minerals. For more on why we choose meat stock over bone broth, see our blog post Meat Stock vs. Bone Broth: Is there a difference?
- 2-3 pounds pasture-raised chicken or grass-grazed beef, including meat and bones with lots of connective tissue—feet, knuckles, necks, backs, etc.)
- 1 TBSP organic apple cider vinegar
- 4 cups roughly chopped organic carrots, onions, and celery (or scraps)
- 2 organic bay leaves
- 1/2 TSP peppercorns
- 1 TSP sea salt
- Filtered water
- If making beef stock, lay out meat and bones in one layer on a large baking sheet. Bake in for 30 minutes at 400-degrees F, or until golden brown. Roasting the bones develops rich, long-cooked flavor and lends a dark golden color.
- In a large soup pan or Dutch oven, place the meat and bones, apple cider vinegar, carrots, onions, celery, bay leaves, peppercorns, and salt.
- Fill the pot with filtered water until it covers the meat and bones by about an inch.
- Bring to a simmer over medium-high heat, then reduce to a low simmer for 1.5 to 2 hours for chicken or 3 hours for beef.
- Reserve meat for other recipes, if desired.
- Let the stock cool for 1-2 hours, then strain through a colander.
- Pour stock into glass jars. If you plan to freeze it, leave 2 inches at the top for the broth to expand.
- You can skim the fat off the top or, after cooled to room temperature, let the fat layer solidify in the fridge before removing it. Allow the jar to cool to room temperature before storing in the refrigerator or freezer.
- Store in the fridge for up to a week or in the freezer for up to 3 months.