Chicken Meat Stock Recipe by Dawn Donalson

This recipe for chicken meat stock is part of the GAPS Nutritional Protocol, developed by Dr. Natasha Campbell-McBride. Meat stock, unlike bone broth, is recommended for its gut-healing, anti-inflammatory properties. It’s beneficial for those on healing diets, though anyone can benefit from its nourishing qualities.

Equipment Needed:

• Skimmer (fine mesh strainer)
• Large Chef Knife
• Large Pot (6-8 Quart Stock Pot)
• Cutting Board

Ingredients Needed:

• 1 Whole Chicken with Giblets (Organic/Pasture Raised preferred)
• 3 Large Organic Carrots
• 1 Medium Onion
• 2-3 Quarts Filtered Water
• 1 Teaspoon Peppercorns
• 2 Teaspoons Sea Salt (adjust to taste) Redman Real Salt is what I use
• Optional: Non-fibrous vegetables, a sprig of fresh thyme or rosemary

Instructions:

1. Prepare the Chicken:
   • Rinse the whole chicken and pat dry.
   • Cut the chicken into parts (legs, thighs, wings, etc.) at the joints.
2. Assemble the Stock:
   • Place the chicken parts and giblets into the large pot.
   • Add the vegetables, water, salt, peppercorns, and herbs. Ensure the water covers the ingredients by 1-2 inches (about 2-3 quarts).
3. Cook the Stock:
   • Bring the pot to a boil on the stovetop, then skim off any scum that rises to the surface.
   • Lower the heat to a simmer, cover the pot, and let it cook for 2 hours. You can simmer on the stovetop or place the pot in the oven at 300°F for 2 hours.

Storage and Use:

• Once cooking is complete, strain the stock into a large jar (e.g., a mason jar). Let it cool on the counter.
• Separate the chicken and vegetables from the bones, which can be saved for making bone broth later (note: bone broth should only be introduced once gut healing has progressed).
• Store the stock, chicken, and vegetables in the fridge for 5-7 days or freeze for several months.
• For infants or small servings, freeze the stock in silicone soup cubes, or ice cube trays, then transfer to freezer bags or glass containers. For larger portions, store in freezer-safe bags or jars.
• Stock can be refrigerated for about 5 days after cooking or thawing. Do not refreeze once thawed.

Consumption Tips:

• Start with small amounts of stock and increase as tolerated. Healing reactions like diarrhea, headaches, brain fog, or rash can occur, usually as a sign of candida die-off. If reactions are prolonged or unclear, consult Dawn for personalized advice.

Note on Veggies: You can either cook vegetables together with the stock or separately for easier separation. If separating seems laborious, you can cook the stock without vegetables, then simmer the stock with veggies for 20 minutes after straining the chicken and bones.

Enjoy this nourishing, healing stock as part of your diet!