Meat Stock | Seriously Stoneage

Meat Stock

Posted by Max Drake

How to make a basic stock which can be used as a base for all your dishes


  • 1.5 litres of water
  • Whatever bones you are using - chicken, beef, lamb
  • Vegetable skins/peelings
  • Garlic and bay leaves
  • Thyme with chicken stock
  • Rosemary with beef stock


Simmer bones in water (can use a slow cooker if you have one). Beef bones need 12 hours, lamb 6-8 hours, chicken 4-6 hours.

Strain and use the stock as a base for stews, casseroles etc.

Stock will freeze or keep in fridge for a few days.

Alternatively, you can reduce the stock down and pour into moulds and freeze to make your own stock cubes .