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, on the GAPS Baby Protocol, 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 Baby GAPS 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 on your gut-healing journey or guidance through the Baby GAPS stages, a coaching session to get 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 21/11/2025 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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