Hi Marissa,all your recipes resemble so much of what my grandmother and great-grandmother used to cook. And everyone in the family was and is super healthy with this kind of nutrition Thank you for all you share❤❤
Another great dmonstration! A local custom butcher will keep several cow feet for me when I'm making large batch stock/bone broth. He usually throws them a way so he likes the added value, too. He skins and runs them through the band saw once or twice. Lots of flavor and collagen!
Thank you for so many helpful videos! I have lived on your channel while beginning the intro stages. The one thing I’m having a hard time navigating is how quickly to add in new foods on intro. Some sources, like you, say to go really slow. Others say move through the first few stages in a few days. A video on how to make this determination would be so helpful!
You said you will make as much meat stock videos as possible. since plain meat stock is the backbone of gaps I would love to see two videos please. One about intro diet chicken meat stock in the pressure cooker and one about beef meat stock in the pressure cooker. How to make both meat stocks for intro diet that they are safe to drink but still like jelly and thick. I have no idea how to start with, regarding pressure cooker cooking times and if its allowed to make meat stock in the pressure cooker etc. If you can make this happen, it would be awesome because simmering for hours is very time consuming, especially if sick as hell. thank you so much for sharing so much great content. I appreciate you
Yes, meat stock is the backbone of GAPS! Thanks for the suggestions! Dr. Natasha says no pressure cooking on GAPS because too many nutrients are lost. The good news is, GAPS meat stock is cooked for a short time: 1.5 - 3 hours for poultry and 4 - 6 hours for everything else. I'm glad you like this one, and I have more coming! I plan to make more videos on how to make meals where you make meat stock at the same time. I also have chicken and fish meat stock videos up already: ua-cam.com/video/zWu2i7tkbrA/v-deo.html and ua-cam.com/video/TFjRIzJCMTc/v-deo.html
@@bumblebeeapothecary Hi Marisa, thanks for responding. Oh, I did not know that, that its not allowed to make it in the pressure cooker and that it will destroy nutrients. I will do it like you from now on. You said it´s possible to make no meat meatstock from chicken wings. Is it ok for intro diet when I´m very sensitive, to make chicken meat stock only with wings because I can´t eat the meat, I can´t digest it and I get constipation!? thx for your help
I would recommend to hard boil your bones for a small time in order to preclean them before doing the long cook. This technique is from french cuisine and will give you a much cleaner broth
@@bumblebeeapothecary I missed that, I'll watch again -- I know for beef you used knuckles, but I missed what bits of a chicken are best for low meat stock. Yes it would make a great video. Ending up with too much leftover meat always ends up being a problem at some point.
Hi Marisa. Is it okay to make beef stock with only beef short ribs? I heard it's fine becsuse they have a lot of fat and good bones but I did this and my meat stock was watery.
Hi, how frequent you make the stock? Since we have to drink about 5-6 cups/ 1 litre a day ,it seems that , we need to make the stock every 2 days, right?
Sometimes I get lots of tallow from beef broth or stock…I saved them but I don’t know what to use it. I was told to use for cooking but I haven’t tried. Do you have any tips or video showing how?
Hi there. I end up with a thick layer of fat on my broth after it cools. Should I remove that before using the broth? It doesn’t taste great leaving it.
Do you ever roast the bones 1st? I've heard the flavor is even better that way. I am not on GAPS, but does the roasting make a difference in nutrient availability? I've also read about soaking the bones in ACV foe a bit of time to help the nutrients in the bones available or something to that effect. Please let me know your experience, thank you Marisssa!
My understanding is Dr Natasha says "raw" bones, not roasted, for the healing effects. Vinegar is put in bone broth, which can be used later in the protocol, but not when making meat broth. Hope that helps.
Super helpful! Thank you! I always end up with wayyy too much meat to eat all by myself. Love the skimmer, going to buy one rn! I thought beef meat stock was only 3 hours? Also at the end do you cut up the fat on the bone and add it into the stock with an immersion blender?
Would you by chance know what size pots you typically like to use for both the chicken and the beef stock? I feel like when I’ve been making chicken stock, I tend to cook it longer because I worry the chicken isn’t cooked all the way through since the water isn’t covering it 100%. I’m wondering if I should get a slightly smaller one for that reason. Thanks in advance!
Whatever amount of water you start with, you should roughly get that same amount (minus a little for evaporation) in meat stock. So it depends on your size of pot, etc.
Can you reuse the bones and if yes how many more times? I would also LOVE to see a low meat chicken stock. I love the chicken meat stock but need something with less meat as it seems to be to much. Also, how long should one drink meat stock before moving to bone broth?
You just use the bones once for meat stock. In the video I explain how to do a low meat chicken meat stock :) Dr. Natasha says you want to make sure that leaky gut is sealed before going to bone broth.
@@bumblebeeapothecary how do you know when leaky gut is sealed? I love your videos. I ordered the blue book. I am trying to heal severe dysbiosis sibo. Been beef & butter for months but want to try intro no fiber and praying I’m able to do the whole GAPS one day🙏🏼
Hi, I just searched for Monica’s cookbook and struggled to find it here in the UK. Does anyone have a link to where to find it? I did find a link to a site in the US but I’m not sure it’s legit, it was showing a price of $65.
Can you give an idea of what a combination of beef meat/bones would look like? Like can you do a marrow bone and some shanks, or a couple knuckles and ox tail, or a combination. And how many shanks would you use if just using shank? I’m just trying to make sure I get a combo that gels but tastes good because I can’t use any veggies to help with taste. Is that cookbook still helpful for following the no veggie/fruit version of GAPS.
Good questions! Yes, all those combinations that you listed would work well. And yes, that cookbook still has plenty of pertinent info if you're doing no plant GAPS :)
@@jessicaweiss1519 Isn't it difficult when you have to worry about oxalates, and in my case salicylates as well, and now histamines! The only veg I eat is cabbage, cauli, organic tinned sweet corn, peas, which I have just learnt are on the no no list, and swede. Fruit I eat only in season, and that which I have grown myself, because of all the pesticides etc. Even then, I have to very much limit my intake.
@@gracecotton9819 I hear you. It is difficult. It’s all very difficult. But overall I center myself through focusing on the blessings like having the tools and resources to help my body heal.
FREE Masterclass: How to Start the GAPS Diet with More Confidence and Less Confusion -> my.demio.com/ref/2znHBvku8txu1OSd
Hi Marissa,all your recipes resemble so much of what my grandmother and great-grandmother used to cook. And everyone in the family was and is super healthy with this kind of nutrition Thank you for all you share❤❤
You're welcome! I'm so happy to hear that!
Another great dmonstration! A local custom butcher will keep several cow feet for me when I'm making large batch stock/bone broth. He usually throws them a way so he likes the added value, too. He skins and runs them through the band saw once or twice. Lots of flavor and collagen!
Your channel is absolutely amazing. Thanks so much for doing this for all of us. You are covering every question
Thank you so much! :)
Thank you, you make beginning the gaps seem more doable.
Thank you for so many helpful videos! I have lived on your channel while beginning the intro stages. The one thing I’m having a hard time navigating is how quickly to add in new foods on intro. Some sources, like you, say to go really slow. Others say move through the first few stages in a few days. A video on how to make this determination would be so helpful!
You said you will make as much meat stock videos as possible. since plain meat stock is the backbone of gaps I would love to see two videos please. One about intro diet chicken meat stock in the pressure cooker and one about beef meat stock in the pressure cooker. How to make both meat stocks for intro diet that they are safe to drink but still like jelly and thick. I have no idea how to start with, regarding pressure cooker cooking times and if its allowed to make meat stock in the pressure cooker etc. If you can make this happen, it would be awesome because simmering for hours is very time consuming, especially if sick as hell. thank you so much for sharing so much great content. I appreciate you
great suggestion. thank you
me too!
Yes, meat stock is the backbone of GAPS! Thanks for the suggestions! Dr. Natasha says no pressure cooking on GAPS because too many nutrients are lost. The good news is, GAPS meat stock is cooked for a short time: 1.5 - 3 hours for poultry and 4 - 6 hours for everything else. I'm glad you like this one, and I have more coming! I plan to make more videos on how to make meals where you make meat stock at the same time. I also have chicken and fish meat stock videos up already: ua-cam.com/video/zWu2i7tkbrA/v-deo.html and ua-cam.com/video/TFjRIzJCMTc/v-deo.html
@@bumblebeeapothecary Hi Marisa, thanks for responding. Oh, I did not know that, that its not allowed to make it in the pressure cooker and that it will destroy nutrients. I will do it like you from now on. You said it´s possible to make no meat meatstock from chicken wings. Is it ok for intro diet when I´m very sensitive, to make chicken meat stock only with wings because I can´t eat the meat, I can´t digest it and I get constipation!? thx for your help
omg this is so helpful! thank you! I was struggling with my stock
I love your kitchen!
me too..
Ox tail makes an awesome soup. Very delicious.
I would recommend to hard boil your bones for a small time in order to preclean them before doing the long cook. This technique is from french cuisine and will give you a much cleaner broth
Thanks for sharing!
Great timing for me , I’m making beef stock maybe tonight
Throwing in a ham hock adds great flavor!
Totally off topic, but I LOVE the music!
This was the exact video I needed. Thank you. God bless you 😂
I'm so glad to hear it!
excited! xD Im re watching tons of your videos :D
So glad to hear it!
Excellent tutorial thank you! Do you have a video for low meat chicken stock?
Thank you! I did explain how to make low meat chicken meat stock in this video :) I will probably do a video on this, too!
@@bumblebeeapothecary I missed that, I'll watch again -- I know for beef you used knuckles, but I missed what bits of a chicken are best for low meat stock. Yes it would make a great video. Ending up with too much leftover meat always ends up being a problem at some point.
Hello! Loved the video. I have a question, when you cool the stock in the fridge does it turn into jelly-like structure? What cuts of beef do you use?
Celery is intro stage 3, right?
Hi. What is the cook time?
Hi Marisa. Is it okay to make beef stock with only beef short ribs? I heard it's fine becsuse they have a lot of fat and good bones but I did this and my meat stock was watery.
Excellent tutorial!
Hi, how frequent you make the stock? Since we have to drink about 5-6 cups/ 1 litre a day ,it seems that , we need to make the stock every 2 days, right?
Is it ok to use pressure cooker to make meat stock, Marisa? Should I half the time to prevent it from turning into bone broth? Thank you!
Dr. Natasha doesn't recommend pressure cooking, she says it destroys nutrients. Hope this helps!
Is it possible to do this in the instant pot? I'm gone a lot during the day so attending something for 4 hours is pretty hard for me.
Can you please share the ratio with us until I buy this book
Your amazing! As always thank you soo friggin much haha 🙏🙏❤️❤️
Thanks for another great video. Is there a difference cooking the meat stock on the hob than in a pressure cooker?
Can u use ground beef for meat stock?
I know you said this will keep in the fridge for a week but don't they say "leftovers" are high in histamine?
Freeze it in small amounts and then thaw it as you heat it to eat. Freezing stops the histamine formation.
Sometimes I get lots of tallow from beef broth or stock…I saved them but I don’t know what to use it. I was told to use for cooking but I haven’t tried. Do you have any tips or video showing how?
I fry eggs with it.
I cook lots of things in it :) Eggs, ground meat, vegetables, and more!
Hi there. I end up with a thick layer of fat on my broth after it cools. Should I remove that before using the broth? It doesn’t taste great leaving it.
Can you cook less time if you’re dealing with histamine and Mast Cell disorders (MCAS)?
I would like to make beef meat stock & couldn't find your video on this - can you help please?! Many thanks ! xx
Do you use apple cider vinegar in beef meat stock? I heard that’s important to pull the nutrients out of the beef bones. Is that true?
Love it. Thank you. ❤
Yay! Thank you!!!
Do you ever roast the bones 1st? I've heard the flavor is even better that way. I am not on GAPS, but does the roasting make a difference in nutrient availability? I've also read about soaking the bones in ACV foe a bit of time to help the nutrients in the bones available or something to that effect.
Please let me know your experience, thank you Marisssa!
My understanding is Dr Natasha says "raw" bones, not roasted, for the healing effects.
Vinegar is put in bone broth, which can be used later in the protocol, but not when making meat broth.
Hope that helps.
How long do you let your stock cool down before refrigerating
Super helpful! Thank you! I always end up with wayyy too much meat to eat all by myself. Love the skimmer, going to buy one rn! I thought beef meat stock was only 3 hours? Also at the end do you cut up the fat on the bone and add it into the stock with an immersion blender?
Yes, when I have the time I love adding the tissue from the bones back to the stock :)
Would you by chance know what size pots you typically like to use for both the chicken and the beef stock? I feel like when I’ve been making chicken stock, I tend to cook it longer because I worry the chicken isn’t cooked all the way through since the water isn’t covering it 100%. I’m wondering if I should get a slightly smaller one for that reason.
Thanks in advance!
I would recommend looking here! www.amazon.com/shop/bumblebeeapothecary/list/110JHF39Q2ZUA
Hi Marisa! How many quart jars of stock does this recipe yield? Thanks
Whatever amount of water you start with, you should roughly get that same amount (minus a little for evaporation) in meat stock. So it depends on your size of pot, etc.
How long do you simmer for?
Do you use grass fed beef? Does it matter?
Can you reuse the bones and if yes how many more times? I would also LOVE to see a low meat chicken stock. I love the chicken meat stock but need something with less meat as it seems to be to much. Also, how long should one drink meat stock before moving to bone broth?
You just use the bones once for meat stock. In the video I explain how to do a low meat chicken meat stock :) Dr. Natasha says you want to make sure that leaky gut is sealed before going to bone broth.
@@bumblebeeapothecary how do you know when leaky gut is sealed?
I love your videos. I ordered the blue book. I am trying to heal severe dysbiosis sibo. Been beef & butter for months but want to try intro no fiber and praying I’m able to do the whole GAPS one day🙏🏼
How do you store the meat stock …and how long does it keep?
I keep it in the fridge for about a week, and in the freezer for longer term storage.
Some people use the skins/scraps of all the veggies. Is there a reason you didn’t? Just curious! Thanks!
I feed them to my chickens :)
@@bumblebeeapothecary ahh okay! thank you for replying!
Hi, I just searched for Monica’s cookbook and struggled to find it here in the UK. Does anyone have a link to where to find it? I did find a link to a site in the US but I’m not sure it’s legit, it was showing a price of $65.
How many times can you reuse those same bones?
🤍 which meat cut you are using for your soup 😃- thank u
These ones are beef knuckle bones :)
The pot is left uncovered, don't you put the lid on when cooking?
Can you give an idea of what a combination of beef meat/bones would look like? Like can you do a marrow bone and some shanks, or a couple knuckles and ox tail, or a combination. And how many shanks would you use if just using shank? I’m just trying to make sure I get a combo that gels but tastes good because I can’t use any veggies to help with taste.
Is that cookbook still helpful for following the no veggie/fruit version of GAPS.
Good questions! Yes, all those combinations that you listed would work well. And yes, that cookbook still has plenty of pertinent info if you're doing no plant GAPS :)
Is it because of oxalates that you don't eat veg or fruit?
@@gracecotton9819 yes
@@jessicaweiss1519 Isn't it difficult when you have to worry about oxalates, and in my case salicylates as well, and now histamines! The only veg I eat is cabbage, cauli, organic tinned sweet corn, peas, which I have just learnt are on the no no list, and swede. Fruit I eat only in season, and that which I have grown myself, because of all the pesticides etc. Even then, I have to very much limit my intake.
@@gracecotton9819 I hear you. It is difficult. It’s all very difficult. But overall I center myself through focusing on the blessings like having the tools and resources to help my body heal.
i quart of water is about 1 litre and a pound is 0,45 kg, so I guess the ratio is just under a litre for just under a kg.
To add even more flavor, roast the bones first... YUM!
I have always roasted bones first because you get a better flavour, but now, I don't know if this is the right thing to do.
Anyone find this book for under $450?
Try seleneriverpress.com :)
Shanks, meaty ribs, marrow meaty bones, oxtail, knuckle bones.
the complete cooking techniques for the gaps diet $109 on Amazon 😵💫
Can you eat the meat during the INTRO ? I guess I have been thinking that the INTRO is just broth?