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Meat Stock Recipe



  1. In a large stock pot place, all your ingredients.
  2. The filtered water should cover your meat bones, adjust accordingly.
  3. Bring to a simmer on medium heat, once simmering away reduce to a low heat.
  4. Let this simmer on low for about 3 to 4 hours, removing any scum from the top as needed.
  5. Once cooked, place in a sink of cold water to let cool quickly and then strain removing any bones etc.
  6. Bottle in glass jars, stock will keep in the fridge for 4 to 5 days in and in the freezer for a few months.


Avoid storing in plastic containers to avoid chemicals leaching into your stock. If you are intending on freezing leave a 3 to 4 cm room at the top of the glass bottles/jars to allow for expansion in the freezer.

Let frozen meat stock thaw naturally at room temperature or in fridge in the warmer months.

Heat gently in a saucepan on the stove top to retain all those beneficial nutrients, avoid the microwave.

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