Learn how to make the best homemade meat stock with this easy recipe. It's much gentler on the gut than bone broth but still rich in nutrients, minerals, and flavor. You can use this easy and quick recipe to make meat broth out of chicken, beef, or pork.
Brown meat: This step is optional but I like to sear the meat first in tallow or avocado oil over medium high heat. Flip and sear on the other side. Browning the meat adds more flavor but is not necesary.
Add aromatics: Peel the onion, being careful to keep the root intact. Cut in half and add to the meat. Add bay leaves, salt, peppercorns, and whole garlic cloves.
Pour water: Add water and bring to a boil over high heat.
Simmer: Reduce heat to medium and gently simmer for about 15-25 minutes until meat has cooked through and is tender. The total cook time will depend on the type of meat you are using.
Strain: Collect the meat and strain the broth through a fine mesh sieve to collect any impurities and scum. Pour the broth into a jar. You can transfer the meat back the meat stock or use it in recipes immediately.
Notes
Storage: Store meat stock in a sealed container like a mason jar and store in the refrigerator for up to 4 days. You can also freeze stock for up to 3 months, making sure it has at least a 1" headspace for expansion. Thaw overnight in the fridge.To reheat: Reheat on stovetop over medium high-heat. Helpful tips:
Use cold water - Always start with cold water when making stock. Cold water helps extract flavors slowly and evenly from the meat.
Skim the surface - As the stock simmers, skim off any impurities or foam that rise to the surface. This helps ensure a clear and clean-tasting stock. To reduce impurities, consider browning the meat first.
Simmer gently - Maintain a gentle simmer rather than a rolling boil. Vigorous boiling can make the stock cloudy as it breaks down the gelatin.
Don't let meat go to waste - You can shred it and use it in sandwiches, salads, or as a protein addition to other dishes. You can also add it back to the stock to be used in soups.
The information shown above is an estimate provided for your convenience by an online calculator. It should not be considered as a substitute for a professional nutritionist's advice. Please see our complete Nutritional Information Disclaimer.