Recipe: Making Bone Broth for Dogs

Healthy slurping
By The Bark, May 2019

In veterinarian Judy Morgan’s new book, Yin & Yang Nutrition for Dogs, she makes a compelling case for looking beyond the claims of the commercial pet food indus- try when it comes to providing optimum nutrition for our dogs.  A practitioner of Traditional Chinese Medicine, which relies  on the healing powers of whole foods, Dr. Morgan provides a thorough primer on how to apply its principles for the benefit of our co-pilots’ constitutions.

Bone broth is all the rage these days. As Dr. Morgan writes, “It is  a strong rejuvenating potion high in minerals, amino acids, glucosamine and many more valuable nutrients. It can be served alone or mixed with meals.” She also notes that it can be used to cook grains and vegetables, or rehydrate freeze- dried food. 

Ingredients

3 to 4 pounds (or more) raw bones with marrow (chicken, turkey, rabbit, beef, pork or oxtail)
3 inches ginger root, sliced
2 ounces parsley, chopped
4 ounces Shiitake mushrooms
2 stalks celery, chopped
¼ cup organic raw apple cider vinegar (it helps pull the minerals and marrow from the bones)
3 cloves garlic, chopped (*omit if your pet has a history of hemolytic anemia)
6 quarts water

Process

• Place all ingredients in a large soup pot or slow cooker.

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• Cook on low heat for 12 to  24 hours (12 on the stove at simmer or 24 in the slow cooker on low).

• Allow to cool. Remove and discard bones (never feed cooked bones).

• Place broth in the refrigerator and allow the fat to rise to the top. Skim fat and discard.

Use and Storage

• Vegetables and meat strained from the broth can be added to meals.

• Bone broth can be stored in the refrigerator up to one week and frozen up to 12 months.

• Freezing in ice cube trays is a great way to have single servings readily available. Warm before feeding.


Editor's Note: A reader asked, what the difference between bone broth and stock was, and we're adding it here for clarification. Bone broth is cooked for a much longer time than stock (over a day as per the recipe above), either on the stove, in a slow cooker or an instant pot, to extract as much of the healthful collagen and minerals from the bones and connective tissues. The bones, in bone broth, should crumble at the end of the cooking process. Stock on the other hand cooks only for around 2 to 4 hours on the stove. If you want to speed up your bone broth cooking, you can cook bone broth in 4 1/2 hours or so with an instant pot.

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