The ancient practice of making bone broth has found its way into modern canine nutrition, offering dogs a natural source of vital nutrients that support joint health, digestion, and immune function.
This nutrient-dense liquid, simmered slowly with carefully selected bones and ingredients, provides a wealth of benefits that can enhance your dog’s overall health and vitality.
Let’s get started!
Healing Powers of Bone Broth: A Natural Supplement for Your Dog’s Well-being
- Rich in Essential Minerals: Contains calcium, magnesium, phosphorus, and glucosamine in an easily digestible form.
- Supports Joint Health: Collagen and gelatin released during slow cooking can ease arthritis symptoms in older dogs.
- Aids Digestive Health: Gelatin helps heal and seal the gut lining, beneficial for dogs with digestive issues.
- Promotes Liver Detoxification: Glycine content supports liver detox and overall health.
- Encourages Better Sleep: Glycine also promotes relaxation and improved sleep quality.
1. Beef Bone Broth Recipe
This rich, hearty broth serves as an excellent foundation for your dog’s bone broth journey. Beef bones, particularly marrow bones and knuckles, provide robust flavor and maximum nutritional benefits. The addition of apple cider vinegar helps extract minerals from the bones, while the long, slow cooking process ensures maximum nutrient extraction.
Ingredients:
| Ingredient | Amount |
|---|---|
| Beef marrow bones | 3-4 pounds |
| Apple cider vinegar | 2 tablespoons |
| Carrots | 2 medium |
| Celery stalks | 2 stalks |
| Filtered water | 12 cups |
| Fresh parsley | 1 small bunch |
Instructions Slow cooker:
- The preparation begins with properly selecting your bones – look for grass-fed beef bones when possible, as they provide superior nutritional content. Marrow bones and knuckles work best due to their high collagen content and rich flavor. If the bones are frozen, thaw them completely before use.
- Start by blanching the bones to ensure a clean, clear broth. Place the bones in a large pot, cover with cold water, and bring to a boil. Let boil for 15 minutes, then drain and rinse the bones. This step removes impurities that could make the broth cloudy or off-tasting.
- Place the cleaned bones in a large slow cooker. Roughly chop the carrots and celery – no need for precise cutting as these vegetables are for flavor and will be strained out later. Add the vegetables to the pot along with the apple cider vinegar. The acid from the vinegar is crucial as it helps draw minerals from the bones into the broth.
- Cover everything with filtered water, making sure the bones are completely submerged but leaving about two inches of space at the top of the pot. Set your slow cooker to low and allow the broth to simmer for 12-24 hours. The longer cooking time allows for maximum extraction of nutrients from the bones.
- During the last 30 minutes of cooking, add the fresh parsley for additional minerals and flavor. Once done, let the broth cool slightly, then strain through a fine-mesh strainer. Allow the broth to cool completely before refrigerating. A layer of fat will form on top – you can either remove this or stir it back in for added nutrition.
Instructions Stovetop:
- Follow same initial selection and blanching process as above
- After blanching, transfer bones to a large stockpot (8-quart minimum)
- Add vegetables and apple cider vinegar
- Fill pot with filtered water, leaving 2 inches headspace
- Bring to a boil over high heat, then reduce to lowest setting
- Simmer, covered, for 6 – 8 hours, checking water levels periodically
- Add more hot water as needed to keep bones covered
- Add parsley during final 30 minutes
- Strain and cool as directed above
Notes for Stovetop Cooking:
- Keep heat at lowest possible setting that maintains a gentle simmer
- Check water levels more frequently than with slow cooker
- A diffuser can help maintain low, even heat
- Total cooking time can be shorter than slow cooker due to higher heat
Instructions Instant Pot:
- Blanch bones first (in separate pot) as described in stovetop method
- Place blanched bones in Instant Pot (6-quart recommended)
- Add vegetables and apple cider vinegar
- Fill with water only up to the MAX line (about 4 inches below rim)
- Close lid and set valve to sealing position
- Press “Manual” or “Pressure Cook” (depending on your model)
- Set for 120 minutes at high pressure
- Allow natural pressure release (about 30-40 minutes)
- After first round, you can repeat for another 120 minutes for richer broth
- Add parsley only in final 5 minutes of last round
- Strain and cool as directed
Notes for Instant Pot:
- Maximum capacity is less than slow cooker – adjust ingredients accordingly
- May need to do multiple batches for full recipe
- Total time including heat-up and release: about 4-5 hours
- Resulting broth will be similar to 24-hour slow cooker method
2. Chicken Bone Broth Recipe
Chicken bone broth offers a lighter yet equally nutritious alternative to beef broth. This version particularly excels in supporting immune health thanks to the compounds found in chicken bones, earning it the well-deserved reputation as “nature’s penicillin” for both humans and dogs. The addition of turmeric enhances its anti-inflammatory properties while rosemary provides natural antioxidants.
Ingredients:
| Ingredient | Amount |
|---|---|
| Chicken feet and necks | 2 pounds |
| Chicken backs/carcasses | 2 pounds |
| Apple cider vinegar | 2 tablespoons |
| Ground turmeric | 1 teaspoon |
| Fresh rosemary | 2 sprigs |
| Filtered water | 10 cups |
Instructions Slow Cooker:
- Begin with selecting quality chicken parts – feet are particularly rich in collagen, while necks and backs provide excellent flavor and nutrients. If using a whole chicken carcass from a previous meal, ensure all meat has been removed. The bones can be used fresh or frozen, though frozen bones should be thawed completely.
- Place all chicken parts in the slow cooker – there’s no need to blanch chicken bones as you would with beef. Add the apple cider vinegar, which will help extract minerals from the bones. Sprinkle the turmeric over the bones. This anti-inflammatory ingredient not only boosts the therapeutic properties but also adds a subtle, warming flavor.
- Pour the filtered water over everything, ensuring the bones are completely covered while leaving about two inches of space at the top. Set your slow cooker to low and let it simmer for 8-12 hours. The cooking time is shorter than beef broth because chicken bones are more delicate and release their nutrients more quickly.
- Add the fresh rosemary during the final hour of cooking for a gentle herbal infusion. Once done, strain the broth carefully through a fine-mesh strainer, and let it cool to room temperature. Any fat that rises to the top can be skimmed off or stirred back in, depending on your dog’s dietary needs.
Instructions Stovetop:
- Place chicken parts in a large stockpot (6-quart minimum)
- Add apple cider vinegar and turmeric
- Fill pot with filtered water, leaving 2 inches headspace
- Bring to a boil over high heat
- Reduce heat to lowest setting that maintains a very gentle simmer
- Cover and cook for 4-6 hours, checking water levels hourly
- Add hot water as needed to keep bones covered
- Add rosemary during final hour
- Strain and cool as directed
Notes for Stovetop Cooking:
- Chicken bones require less cooking time than beef due to their smaller size
- Watch temperature carefully – too high heat can make the broth cloudy
- A very gentle simmer with tiny bubbles is ideal
- The broth is done when it has a rich golden color and fragrant aroma
Instructions Instant Pot:
- Place chicken parts in Instant Pot (6-quart recommended)
- Add apple cider vinegar and turmeric
- Fill with water only up to the MAX line
- Secure lid and set valve to sealing position
- Select “Manual” or “Pressure Cook”
- Set for 90 minutes at high pressure
- Allow natural pressure release (30-40 minutes)
- Optional: run a second cycle of 90 minutes for richer broth
- Add rosemary after last pressure cycle
- Let steep 5-10 minutes before straining
- Strain and cool as directed
Notes for Instant Pot:
- No need to blanch chicken bones
- May need to reduce ingredient quantities to fit safely
- Total time including heat-up and release: about 3-4 hours
- Results comparable to 18-hour slow cooker method
3. Mixed Bone and Vegetable Broth Recipe
This comprehensive bone broth combines different meat sources with nutrient-rich vegetables for a super-charged supplement. The variety of bones provides a broader spectrum of nutrients, while the added vegetables create a more complex flavor profile and boost the vitamin content.
Ingredients:
| Ingredient | Amount |
|---|---|
| Pork neck bones | 1.5 pounds |
| Beef marrow bones | 1.5 pounds |
| Chicken feet | 1 pound |
| Apple cider vinegar | 3 tablespoons |
| Sweet potato | 1 medium |
| Carrots | 2 large |
| Celery stalks | 3 stalks |
| Fresh parsley | 1 bunch |
| Fresh thyme | 4 sprigs |
| Shiitake mushrooms (dried) | 4-5 pieces |
| Filtered water | 14 cups |
Instructions Slow Cooker:
- Begin by preparing all your bones. While the pork neck bones and beef marrow bones should be blanched as described in the first recipe, the chicken feet can be added directly to the pot after thorough rinsing. This initial preparation ensures a clear, clean-tasting broth.
- Place all blanched and cleaned bones in your largest slow cooker. A 6-8 quart cooker works best for this quantity. Add the apple cider vinegar and let it sit for 15-30 minutes before adding other ingredients – this pre-soak helps begin the mineral extraction process.
- Rough chop all vegetables into large chunks – they’ll be strained out later, so precise cutting isn’t necessary. The sweet potato can be left unpeeled as the skin contains additional nutrients. Layer the vegetables over the bones, then add the dried shiitake mushrooms and herbs.
- Pour the filtered water over everything, ensuring all ingredients are submerged. Set your slow cooker to low and allow the mixture to simmer for 12-24 hours. This extended cooking time allows the different types of bones to fully release their nutrients while the vegetables infuse the broth with additional minerals and vitamins.
- During the last hour of cooking, add the fresh parsley for a final boost of minerals. Once complete, strain the broth carefully through a fine-mesh strainer lined with cheesecloth to ensure clarity.
Instructions Stovetop:
- Blanch beef and pork bones as described in beef broth recipe
- Place all bones in large stockpot (8-quart minimum)
- Add apple cider vinegar and let sit 15-30 minutes
- Add rough-chopped vegetables, mushrooms, and herbs
- Fill with filtered water, leaving 2 inches headspace
- Bring to boil, then reduce to lowest setting
- Maintain gentle simmer for 6-12 hours
- Check water levels every 1-2 hours, add hot water as needed
- Add parsley in final hour
- Strain through cheesecloth-lined strainer and cool
Notes for Stovetop Cooking:
- Different bones will release nutrients at different rates
- A very low simmer is crucial for clear broth
- Consider using a diffuser for consistent low heat
- The mix of bones may create more foam – skim as needed
- Broth is ready when it’s rich in color and deeply flavorful
Instructions Instant Pot:
- Blanch beef and pork bones first (in separate pot)
- Place all bones in Instant Pot (8-quart recommended for full recipe)
- Add apple cider vinegar
- Add vegetables, mushrooms, and herbs
- Fill with water to MAX line
- Secure lid and set valve to sealing
- Select “Manual” or “Pressure Cook”
- Set for 120 minutes at high pressure
- Natural pressure release (30-40 minutes)
- Optional: second cycle of 120 minutes for richer broth
- Add parsley after final cycle
- Strain through cheesecloth-lined strainer and cool
Notes for Instant Pot:
- May need to halve recipe for 6-quart Instant Pot
- For multiple cycles, check water level and refill if needed
- Total time including heat-up and release: about 5-6 hours
- Shiitake mushrooms can be added at beginning unlike stovetop/slow cooker
- Results similar to 24-hour slow cooker method
Storage and Serving Guidelines
Proper storage ensures your bone broth maintains its nutritional benefits and stays fresh. After cooking, let the broth cool completely before transferring to storage containers. Here are key storage methods:
Refrigerator Storage:
- Store in glass jars or airtight containers
- Will keep for 4-5 days in the refrigerator
- A layer of fat may form on top – this acts as a natural preservative
- Remove fat or stir it in based on your dog’s dietary needs
Freezer Storage:
- Freeze in silicone molds or ice cube trays for convenient serving sizes
- Transfer frozen cubes to freezer bags or containers
- Will keep for up to 6 months
- Leave expansion space in containers when freezing
- Label with date and type of broth
Serving Suggestions:
- Small dogs (under 20 lbs): 2-4 tablespoons daily
- Medium dogs (20-50 lbs): ¼ to ½ cup daily
- Large dogs (over 50 lbs): ½ to 1 cup daily
- Always serve at room temperature
- Can be added to regular food or served as a warming treat
- Start with smaller amounts and gradually increase
Special Uses:
- Rehydrate dry food
- Mix with medications to encourage consumption
- Use as a recovery drink after exercise
- Offer during illness or loss of appetite
- Warm (not hot) broth can be especially comforting in cold weather
Health Notes and Considerations
While bone broth offers numerous benefits, consider these important points:
- Introduce gradually to avoid digestive upset
- Monitor sodium intake if using store-bought broths
- Consult your veterinarian before adding bone broth to your dog’s diet, especially if they have health conditions
- For dogs on restricted protein diets, work with your vet to determine appropriate serving sizes
- Watch for signs of sensitivity or allergies when introducing new protein sources
The effort invested in making homemade bone broth pays off in your dog’s health and vitality. Whether used as a daily supplement or therapeutic aid, these broths provide essential nutrients in an easily digestible form that most dogs find irresistible. By rotating between different types of broth, you can offer your dog a variety of nutrients while keeping them excited about this healthy addition to their diet.