When it comes to baby’s first foods, few things are as nourishing or foundational as meat stock.
This gentle, nourishing liquid is rich in gelatin, amino acids, and minerals that support your little one’s gut development and digestion.
It’s made from meaty bones and water, offering incredible support for your baby’s developing digestion by preparing the intestinal lining for solid foods and strengthening the immune system.
It’s why, in Nourish From The Start, meat stock is the very first food introduced — long before vegetables or grains. It soothes inflammation, supports the gut-brain connection, and helps babies thrive with fewer tummy troubles.
My Story: Why I Started with Meat Stock
Meat stock was the very first food I introduced to my son. After a difficult start to breastfeeding due to a severe tongue tie and chronic mastitis, we briefly used formula as we transitioned to real foods. At 4 months, we began offering chicken meat stock for babies — and it made such a difference in his digestion and overall calmness.
Within weeks, I noticed such positive changes — fewer digestive upsets, calmer sleep, and better overall comfort. It reaffirmed everything I had learned about the power of food as medicine, even in the tiniest bodies.
If your baby has had a rough start (colic, reflux, eczema, antibiotics, or formula feeding), starting solids the gut-health way can make all the difference. Read more about that in my post: Building Baby’s Gut With Solids.
What is Meat Stock?
If you’re wondering what makes meat stock so special — and how it differs from bone broth — it comes down to the bones used and cook time.
Meat stock is a short-cooked stock made from fresh meaty bones, simmered gently for a few hours. It’s rich in gelatin, amino acids like glycine and proline, and easily absorbed minerals.
Bone broth, by contrast, is made using bones with very little meat and connective tissue, and is simmered much longer (24 hours+), which leads to higher levels of glutamic acid. Glutamic acid is harder for our bodies to digest, and the long cook time makes it higher in histamines — not ideal for sensitive babies.
Learn more about the difference in my post: Meat Stock vs Bone Broth — What’s Better for Gut Healing?
Why You’ll Love This Recipe
- Gentle and easy to digest for tiny tummies
- Strengthens and seals the gut lining
- Packed with minerals, collagen, and amino acids
- Simple to make with minimal ingredients
Ingredients
(Makes approx. 1.5 L of meat stock)
- 1.5 kg (3 lbs) chicken drumsticks plus a few chicken feet (optional, for extra gelatin)
- 2 L filtered water
- Optional: a small pinch of sea salt
Tools Needed
- Large stock pot or Dutch oven
- Metal skimmer or slotted spoon
- Fine mesh strainer
- Glass jars or containers for storage
Instructions: Meat Stock for Baby Recipe
- Place chicken pieces in a large pot and add filtered water. Water should cover the chicken pieces.
- Bring to a gentle boil, skim off any foam (“scum”) that rises to the top.
- Reduce the heat to a low simmer, cover, and cook for 1.5–3 hours, until the meat is just falling off the bone.
- Strain out the meat and bones. Save the meat for another meal.
- Allow the stock to cool, then pour it into jars and refrigerate or freeze.
The ideal ratio for a gelatinous, nutrient-rich meat stock is 1kg meaty bones: 1.5L filtered water.
Serving Meat Stock to Baby
Dr Natasha Campbell-McBride, creator of the GAPS Diet, recommends giving 1–2 teaspoons of meat stock before each nursing session (or as often as practical).
You can offer it:
- In a bottle, open cup, or spoon
- Warmed gently in a saucepan (never in a microwave)
- On its own, or mixed into purées once solids begin
Tip: Always perform a skin sensitivity test before introducing new foods.
Storage Instructions
- Fridge: up to 5 days in glass jars
- Freezer: up to 3 months (freeze in small portions)
- Reheat gently on the stovetop, never in a microwave
FAQs
Yes! While not a common first food, meat stock for a baby’s first food is deeply nourishing and supports gut maturation, especially for babies with sensitive digestion. It has been successfully used by Dr Naasha Campbell-McBride in her practice to help kids labelled with failure to thrive.
Yes — start with a plain chicken meat stock with no herbs or vegetables. Once plain is well tolerated, you can slowly introduce additional flavours.
Try increasing the ratio of meaty bones and using chicken feet for natural gelatin.
Yes, though for baby’s first batch it’s best to make it on the stovetop — shorter cook time means lower histamines.
How to Use Meat Stock in Baby’s Meals
Once your baby tolerates meat stock well, you can:
- Blend it into simple vegetable or meat purées
- Use it to soften slow-cooked meats
- Offer small sips as a warm, hydrating drink
- Add to scrambled egg yolk or soups for flavour and nutrients
Here are 12 Ways to Use Meat Stock
Key Benefits of Meat Stock for Baby
- Supports digestive development: provides amino acids that calm and strengthen the intestinal lining.
- Nourishes the immune system: helps reduce inflammation and promotes healthy gut bacteria.
- Rich in gelatin and collagen: supports healthy joints, skin, and tissue development.
- Calms and settles baby’s tummy: many parents notice less wind, reflux, and discomfort.
Get Personalised Support
If you’re beginning your starting solids journey, take heart — this process is gentle, intuitive, and deeply rewarding. Start with small steps, trust your baby’s body, and let food be the foundation of healing.
If you’d like personalised support, a coaching session can provide tailored help and confidence in nourishing your little one.
How to Make Meat Stock for Baby
A gentle, nourishing meat stock for baby made with simple ingredients to support digestion, soothe sensitive tummies, and prepare your little one for starting solids. Perfect for baby GAPS and an ideal first food rich in gelatin and minerals.
Ingredients
- 1.5kg (3 lbs) chicken drumsticks plus a few chicken feet (optional, for extra gelatin)
- 2L filtered water
- a small pinch of sea salt (optional)
Instructions
- Place chicken pieces in a large pot and add filtered water. Water should cover the chicken pieces.
- Bring to a gentle boil, skim off any foam (“scum”) that rises to the top.
- Reduce the heat to a low simmer, cover, and cook for 1.5–3 hours, until the meat is just falling off the bone.
- Strain out meat and bones. Save the meat for another meal.
- Allow the stock to cool, then pour into jars and refrigerate or freeze.
Notes
Serve in a bottle, open cup, or on a spoon.
Storage Instructions
- Fridge: up to 5 days in glass jars
- Freezer: up to 3 months (freeze in small portions)
- Reheat gently on the stovetop, never in a microwave
GAPS™ and Gut and Psychology Syndrome™ are the trademark and copyright of Dr. Natasha Campbell-McBride.
The information in this blog post is my personal experience and for educational purposes only. It is not intended to diagnose, treat, cure or prevent any disease; and does not consider your individual situation. If you have medical questions, please consult with a qualified medical practitioner
Last Updated on 04/07/2026 by Rebecca MacTavish
I’m Rebecca, a Certified GAPS & Nutrition Coach, and I help busy mums restore their family’s gut health—one kitchen, one meal at a time. I share practical tips, simple recipes, and ways to create lasting change.
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Hi Rebecca! I have a huge bag of chicken feet in my freezer. Could I make this with just chicken feet instead of part feet part drum sticks?
Yes, absolutely! It would make the meat stock really gelatinous with all the collagen in the chicken feet.
Hi Rebecca
Can I mix chicken feet, neck, and wings? Can I do a 3 mixture? And also, how many ml should a 6-month-old should be fed?
Hi Gift, Yes you can do a mixture chicken feet, neck, and wings. Start with 1–2 teaspoons of meat stock before each feed, then slow increase as well tolerated. You can work towards 2-3 cups per day. For some babies this is over a few weeks and for others its months.
Just commenting on how great this recipe is for my babyboy + I have always been a big fan of homemade stocks for even us as adults. Sending positive vibes and writing a comment to keep this blog active. Thank youu mama!!! Keeep it up
Hi there! My baby is 8 months. Still exclusively breastfed. How long should I have baby on meat stock before introducing other foods? Baby has a small amount of eczema behind the legs.
Hi Ann, Start slow with the introduction of meat stock, 1 tsp per day and slowly increase. Eczema may flare at the initial introduction of meat stock as the body experiences die-off. Alternate Epsom salt, bicarb, and apple cider vinegar baths to support the body during die-off. Increase amount of meat stock every couple of day or lead by baby. I would go a 1-3weeks working towards 1/4 cup per day before introducing other foods.
Would a breastmilk bath work instead?
Yes, breastmilk baths can be supportive too and you can add it to your baby’s bath routine if available to you. Or even apply it directly to the skin. Epsom salt, bicarb, and apple cider vinegar work differently as they support the body’s natural detoxification progress.
Can I use just chicken backs instead of drumsticks and feet??
And what if I would cook it in the instapot – how long would I need to cook it?
Hi Sarah, You can but I would lower the water to chicken backs ratio as backs contain less joints. You could also use wings and necks, or any combination that you have.
You have a few options regarding an instapot:
1. Bring the chicken and water to a boil on the stove and transfer to the instapot and simmer on slow cooker function on high for 2 hours.
2. All chicken and water to the instapot bowl and use slow cooker function 1 hour high and then 7 hours on low. I wouldn’t use this method for baby’s first batch as it will be higher in histamines due to the long cook time.
My chicken stock didn’t turn to gelatine. Is it still nutritious to feed the baby or should I remake it?
Hi Kristen! Yes, it’s still super nutritious and you can give it to your baby. Here are some reasons why it might not have gelled:
– Too much water
– Not enough connective tissue or joints
– Cooked at too high a temperature
– Cooked at too low a temperature
– Cook time too short
Is it ok to use chicken thighs?
Hi Colleen, You can use bone-in chicken thighs. The meat stock may be less gelatinous as there are less joints and connective tissue.
Hi. Any suggestions on how to get baby to actually like the meat stock? I have tried spoon and bottle and cup. Thanks!
Hi Marissa, If meat stock is your baby’s first food then they haven’t developed a taste palate yet. Consistency and time is key. Every drop of meat stock that goes into your baby’s mouth starts to shift the microbiome and their taste starts to develop.
If your baby has already been introduced to other foods (including formula) you can mix meat stock with those foods and slowly increase the ratio over time.
Hope this helps! If you have more questions feel free to DM me on Instagram https://www.instagram.com/nourishmecookery/
I don’t have a pot big enough, can I halve the recipe?
Can I put more chicken feet in than drumsticks?
I have about 500g worth of chicken feet and 6 or so drumsticks.
Thank you!
Hi Chynnay, Absolutely — you can definitely halve it. Just make sure the chicken meaty bones are covered with water by about an inch so you keep the right water-to-meaty bone ratio for a nice gelatinous result. That ratio is the key more than the exact pot size.
And yes, you can use a higher ratio of chicken feet to drumsticks. You could even make meat stock using just chicken feet if that’s all you have. I simply find adding drumsticks gives the stock a richer, more savoury flavour. Your 500g of feet plus 6 drumsticks will work beautifully
Thank you for sharing this info. I have a whole chicken, will that work? It has the neck and organs included.
Yes, a whole chicken can work but may result in a less gelatinous stock as there are less joints and connective tissue. I would also separate out the organs when it’s baby’s first food as they can have a really strong and distinct flavour. Save them for another time.
Hi. Can I also make a mix of drumsticks and beef soup meat (with bone )
Thank you
Hi Cosima, Yes, you can definitely combine chicken drumsticks and beef soup meat/bones. I’ve never tried mixing them myself, so I’m not sure how the flavour would turn out. For babies and toddlers, I usually recommend starting with chicken meat stock as it has the most gentle flavour.
This is nice
But can I also use red meat to make broth for my six month old
Yes, you can. I usually recommend starting with chicken meat stock as it has the most gentle flavour and once well tolerated trying beef or lamb. Note: if your baby has any histamine issues beef may not be a good next option as it is usually dry aged making it higher in histamines.
Here’s my beef meat stock instructions: https://nourishmecookery.com.au/beef-meat-stock-gaps-diet-recipe/