For meat stock you will need meat on the bone, a whole chicken, giblets from chicken, goose or duck, whole pigeon or pheasant. Use bones and joints as they are the parts which will provide the substances that heal as opposed to the actual meat muscle. Large tubular bones should be cut so you can use the bone marrow inside once cooked.
NB: For people with MS, it is important to limit saturated fat consumption to a maximum of 15g a day. For a guide on how much saturated fat different meats contain, click here.
Lamb, Beef or Game Stock:
Trim the fat off before cooking.
Cook bones, joints and meat in a lot of water with natural salt (unprocessed) and a tsp of crushed black peppercorns.
Bring this to the boil, cover and simmer on a low heat for two and a half to three and a half hours.
A slow cooker will allow you to do this overnight.
The stock will be more nourishing if you cook the meat for longer.
Remove the bone marrow from tubular bones while still warm. You can do this by banging the bone on a wooden chopping board. Both the bone marrow and the gelatinous tissue around the bones will provide your gut and immune system with some of the best healing remedies it needs. Eat these with every meal.
Use a whole (or half) chicken, put in a lot of water, add salt and bring to the boil.
Leave to simmer for 90 minutes – 2 hours.
Remove chicken and sieve the stock. Your stock is ready. You can eat the meat with vegetables, separately to reduce your intake of saturated fat. Click here for a guide to how much saturated fat there is in chicken and other meat.
Keep the stock in the fridge for up to 7 days or freeze. These are good to drink throughout the day.
You can blend the stock with well cooked vegetables – steaming is a tasty way to cook them.