8 Ways To Get That Stock In (Without Drinking It Straight)

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One of the keystones of a traditional diet, and especially the gut-healing GAPS diet, is nourishing stock (or broth). We should have some every day. I have to admit, now that it is summer, I have slacked off on this. I’m determined to get back on the stock wagon!

Fellow blogger Mindy, from Too Many Jars In My Kitchen!, helped me compile a list of ideas for getting stock into the daily routine (without drinking it straight). I’m feeling inspired and hope you will be, too.

You may not be on the GAPS diet, but remember — stock is nourishing and healthy for everyone. Try some of our ideas today and see if your digestion and satiation doesn’t improve dramatically and quickly.

Next week, I’m going to share my method for making and keeping perpetual stock always around, but in the meantime check out Roxanne’s Healing Homemade Broth. I want to caution you, though. If you’re on GAPS, sometimes a 12- to 24-hour simmered stock is too strong for the sensitive digestive system. In this case, simmer for fewer hours rather than more.

How Much Stock?

Before we get to those using-up-stock ideas, first things first. How much stock should one consume on the GAPS diet? Mindy says,

While it adds variety to use stock in other ways besides soup or just drinking a cup of it, it is an important part of GAPS to have at least one cup of soup or stock each day. During my year on GAPS, I’ve come to really enjoy having soup or stock at most meals. It provides gelatin for healing the gut, is an extremely nourishing food, and makes you feel very satisfied! I love to add ghee or butter (those further along with dairy could do sour cream, too) and an egg yolk or two. It also makes a wonderful snack between meals.

I agree! During the cool spring months when we were on the Intro diet, I found nothing more enjoyable than drinking a salty cup of chicken or beef broth with each meal. It was easy to get in and I enjoyed it very much.

However, *some* members of my family did not enjoy drinking a cup of broth, no matter what. To make up for what they wouldn’t consume in a cup, I cooked with stock in just about every main dish, using the ideas listed below. I’m pretty sure it added up to at least a cup a day for everyone.

While they resisted drinking the stock straight up, they had no idea how much they were consuming in each and every meal. 😉

8 Ways to Use Stock in Meals

And now, just see if some of these ideas don’t inspire you to use more broth in your daily cooking!

  1. After soaking in water, cook lentils or white (navy) beans in stock. (Mindy: I love the Nourishing Traditions Basic Lentil recipe!)
  2. Cook roast beef in 1 to 2 cups of beef stock along with some veggies; strain out stock and boil to make a reduction sauce. Spoon over meat and veggies when serving.
  3. Make GAPS sausage or meatballs with extra fat (to prevent drying out). Then after frying, simmer in a bit of stock and serve au jus.
  4. Add a cup or two of chicken stock to your roasting pan when roasting a chicken.
  5. Especially while on Intro, boil meats in stock.
  6. Add a cup or two of stock when reheating cooked meats or after stir-frying vegetables. Serve with the juice.
  7. Cook vegetables in stock instead of water; especially during GAPS Intro. You can save the stock to use again for other veggies, if desired.
  8. Make a wide variety of soups using stock as the base. (Wardee: I love to do this with creamed vegetable soups, like squash, cauliflower, broccoli, etc.)

What ideas would you add? Please share in the comments!

About Mindy: Mindy Hurd is the author of Too Many Jars in My Kitchen!  She writes about her journey to regain her health through traditional foods. Mindy would love it if you would stop by and share your own journey with her.

New to our GAPS series? Get up to speed by browsing past posts in this series or reading what the GAPS diet is.

This post may contain affiliate links. We only recommend products and services we wholeheartedly endorse. Thank you for supporting Traditional Cooking School by GNOWFGLINS with your purchases. Our family thanks you!


  1. says

    I make reduction sauces all the time- so lovely! Especially when serving roasted chicken, I’ll boil some chicken stock and let it reduce (with herbs sprinkled in) and then swirl in a pat of grassfed butter at the end. Perfection!!

    • says

      Amy, I love your description of your chicken stock reduction. I don’t think to do that as much as I do beef stock reduction. That is going into my rotation, for sure!

  2. Brenda says

    I like to “drop” eggs into simmering broth to which I’ve added sea salt (trying not to break the yolks), give them a gentle stir to separate the eggs from each other (they like to hug when dropped into broth 😉 ), cook to desired doneness (put a lid on to cook them on both sides at once), then serve them as an egg drop soup with a liberal addition of butter on top. I often add herbs and granulated garlic, and I think some sauteed green onions would be good, too. Or make a mock French onion soup with/without the eggs, and top with almost any GAPS legal grated cheese, or a big dollop of Kefir cheese. Personally, I don’t miss the croutons. I like to have my egg drop soup/poached eggs for/with any meal that doesn’t contain meat.

  3. says

    Some of the great ways that I get stock into my family, is to use stock as my base for everything. If I’m making a stir fry then I will use the fat to fry the veggies, then I will add bone broth/ stock. Of course adding it to soups, casseroles. Our all time favourite is to make GAPS Gravy. Where I put the bone broth, and or juices from a roast into a pot, with 2-3 onions, and several cloves of garlic, simmer and reduce. Then using a stick blender to blend into a smooth gravy, salt and pepper to taste. Very yummy and my family always wants more. :0)

    • says

      Christina, I love the idea of your GAPS gravy! I’ve seen people doing that around various blogs, but I still have yet to try it. I’m going to have do to that soon!

  4. angela says

    I am looking forward to your post next week on keeping stock on hand!!! This is something new I really want to get down for my family.

  5. Charry says

    We have soup daily for lunch and I just don’t get tired of it…as long as I switch up the broth and ingredients. Even in our HOT Texas summer, we don’t mind it. We just don’t heat it too much. I can’t get over how wonderful soups taste with homemade broths.

    • says

      I couldn’t believe the difference in taste when I first started making my soups with my homemade broth. It makes it taste so good! And people always think you’re a whiz at making soup. 😉

  6. Janknitz says

    Chilled stock is refreshing on a hot summer day. Stir in a little water if too gelled. A squirt of fresh lemon perks it up.

    I drank chilled stock on the liquid diet “prep” day for my colonoscopy (it was a really hot day!) and felt great throughout.

    • says

      I never would have thought about drinking chilled stock. Do you typically take the fat off the top first, then? I’ll have to think about giving that a try.

      • Janknitz says

        Yes, I do skim off the fat first.

        I’ve heard cold broth is good in tomato juice, but I’ve not tried that.

  7. says

    Ohhhh, thanks for the link to my sausage recipe. I love your suggestions for using broth. Although my son loves broth and soup and readily drinks broth by the cup, I have recently snuck it into a smoothie. It’s best to use broth that you’ve made without onions or garlic as that can put the flavor off (tried that – wasn’t too thrilled but my son loved it). Also as one commenter mentioned they make a gravy using broth and onions and vegetables, I do the same and cauliflower is a wonderful thickener for gravy. I use the darker mushrooms (baby bellas) to create a dark gravy. Great post, thanks for the great tips.

  8. says

    I found using chicken stock in smoothies gets broth into my kids! To the broth I add bananas and coconut milk along with a touch of honey and vanilla. The girls love it and they have no idea there is broth in it. Sara

  9. Bebe says

    I use broth to cook greens in, along with a dollop of fat (whatever is on hand: bacon fat, coconut oil, olive oil, etc…). The greens and their broth are excellent served over rice or on their own, but the rice absorbs the broth nicely for those reluctant broth eaters.
    I like to reduce a lot of my bone broths down to a thick gel that I refrigerate and then cut into squares and freeze. I toss the squares into a freezer bag so I have it to add to any dish I happen to be cooking. Stir it into taco meat, stir fries or just make gravy. Most everyone loves gravy! There is a Hawai’ian plate lunch called loco moco that we love: hamburger patty topped with gravy and fried eggs, served over rice of course. Everything is served over rice in Hawai’i! I made it for dinner this week but instead of patties I just made hamburger gravy with onions and served fried eggs on top. Lots of broth in there!

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