Meat Stock

Add a piece of fatty meat (on the bone) to a saucepan and cover with water. Bring to the boil and simmer for 2-3 hours. Allow to cool and then remove the meat. Seperate the bones from the meat. Anything soft enough to eat can be left with the meat. The bones can be washed, bagged and frozen for future bone broths. The meat can be used in soups etc.

The liquid in the pot should be strained to remove small bones etc. This is the meat stock. It can be used to make soups & stews, adding vegetables etc. You can also add the meat back into the pot for a meat and vegetable soup.

You can boil a whole chicken, with the skin on. You can make fish stock with the whole fish. You can make a mixed meat stock if you're feeling adventurous. Meat stock can also be taken as a drink.