Meat stock goes back centuries as food with medicinal properties. Whether it’s made with chicken, lamb, beef, or fish – It’s all good stuff. It’s the first thing that we think to eat when we get sick. It’s nourishing, anti-inflammatory, and healing for the digestive system and keeps our bellies happy 🙂
Difference between ‘meat stock’ and ‘bone stock’
One question that I often get is “what’s the difference between meat stock and bone stock“? The short answer is that meat stock is made with meat-on-the-bone and cooked a short amount of time. Bone stock is made with just the bones and cooked for a long time. Both are delicious and easy to make.
How we like it…
I make meat stock every week and use it in some way every day. When people come over to eat they’re surprised to see a steaming mug of meat stock at their place setting! But it’s normal for us to drink stock in this way, even at breakfast.
My husband slurps his down with a couple of eggs swirled in at the very end. I like mine in a cup with a pinch of salt and my youngest likes his pureed with vegetables and meat. My oldest, now a teenager, likes his with konjacu noodles and a crushed clove of garlic.
We use it as base for soups and stews – it works magic in broccoli-fennel soup or creamy carrot soup – to lift the boring bits and add a touch of savory and satisfaction. I also notice that when I cook grains in meat stock we feel fuller after eating.
I keep a bunch of quart-sized bags of stock in my freezer that way if I don’t have time to make it fresh, I have back-up. If one of us has a sore throat coming on or nasal congestion we drink 2-3 cups of meat stock a day. We keep it interesting by chopping fresh greens or chopped meat and minced ginger into the stock.
I got into stock after reading Cure Tooth Decay by the author, Ramiel Nagel. I was having major teeth issues at the time and was desperate to help myself. The main thing this book suggested was drinking meat stock. So I did, plus lots of other things…like fermented cod liver oil and healthy fats. This author claims that stock made with carcasses, head, and organs of wild fish is the best. So, I make salmon head fish stock when I want to change things up ?
Blood sugar issues
My husband has a habit of diving into projects and going hours without eating and so when he walks in the door he’s often starving with low blood sugar. He’ll make a quick mug of hot stock and he’s good to go while the rest of his food is cooking.
May all bellies be happy!