GroundedApproach

If you’re stuggling to get your meat stock gelatinous try these 3 tips.

1. Add more of one of the following: chicken feet, beef tendons or pork trotters. Having those cuts make up around 30% of your bones is a great rule of thumb.

2. Use less water. Pack your meaty bones into the pot and add filtered water so it is just covering the bones by about 2 cm.

3. Try pressure cooking. This isn’t a traditional method but for many of my clients who have histamine issues, pressure cooked stock is the best tolerated. I suggest pressure cooking for 30-45 minutes. Make sure to use a pressure cooker that is not coated with teflon or a non stick surface.

If you need recipes make sure to grab my feee guide (link in bio!)

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