As a certified GAPS practitioner that has witnessed in her clients (and personally experienced) the seemingly magic healing powers of a simple chicken meat broth, I simply must advocate for its value over bone broth, particularly for those with gut and neurological healing to do.

Meat stock is far simpler, gentler, and truthfully more delicious than bone broth!

Ingredients (can scale to fit your pot/needs)

3-4 lbs whole chicken, or combination of legs/thighs bone-in (or a whole chicken if you want) thighs, or quarters. You want meat, SKIN, TENDONS, BONES, connective tissue
6-8 chicken feet, (seriously, it makes it better! you can usually find these frozen in health food store or ask your butcher) knuckle bones, hooves, ox tail, etc.
2-4 carrots, roughly chopped
1-2 onion, roughly chopped
2-4 celery rib, roughly chopped
Juice of 1 lemon or a little apple cider vinegar (unless histamine sensitive)
2-4 T sea salt
3-4 sprigs rosemary, or thyme, and can add other lovely herbs too!
1 1/4 garlic cloves, finish

Cooking Instructions

I start in the morning because I like to let my broth sit and cool an hour or so before handling it

Put the chicken, salt, herbs, & lemon juice/ACV in a big stock pot, dutch oven, or slow cooker.
Fill with filtered water if possible to cover all the ingredients and let sit for ~30 mins to help break down the tissue a little. 2 lbs meat = 1.5 gallons water

Cook for the following time depending on your “instrument”:

A dutch oven (5-6 quarts-sized) at 350 degrees F for 3 hours
A Slow Cooker on low for 6 to 8 hours
A large stock pot (first to a boil, then simmer on low for ~3-5 hours; I recommend at least 3) 7-10 liters is a good size.

3. Skim some of the crud off the top after it begins to boil.

4. For the last 1 hour put the veggies in: Roughly chop the onion, celery, and carrots. Throw in some veggies that are “dying” in your fridge, too.

When done, allow to cool a bit, then separate the broth from the chicken. There are many ways you can do this.

What I do: I let it sit and cool for a bit on the stove unless I need to start the soup right away using the broth. I use an 8 cup glass pyrex measuring cup and place in the sink. Then I slowly pour the broth into the cup until it reaches near the top. Then I pour the broth into mason jars and repeat until it gets too hard to do so without contents spilling into the measuring cup. Then I may use a strainer over the top of the measuring cup or just deal with a few of the veggies getting in. Then I put the chicken on a cutting board to cool and then pull it apart and put the chicken pieces in a refrigerator-safe container and place in the fridge.

Meat Broth Recipe