Bone Broth Recipe For Dogs

Below you'll find our favorite bone broth recipe to aid in your pet's health and wellness ! You can learn more about the health benefits of bone broth and how to avoid making rancid broth on the blog.

What you’ll need:

• Turkey carcass

• Beef marrow bones

• Chicken feet/Duck Feet

• Water

• Organic apple cider vinegar

• Celtic Sea Salt (optional)

• Slow Cooker or Instant Pot

• (Optional below)

• Kelp (kidney support)

• Nettles (antioxidant, anti-imflammatory and added minerals)

• Garlic (heart-healthy, immune-supportive, anti-inflammatory)

• Dandelion root * (liver support)

• “Italian” herbs (sage, rosemary, thyme, oregano, basil, fennel seed)

• Astragalus Root * (support immune system, liver, and cardiovascular system)

• Burdock Root * (powerhouse of antioxidants)

• Shiitaki mushrooms * (fight cancer, boost immunity, and support heart health)

Step #1

Put your turkey carcass and your bones in your pot. I like to use beef marrow bones and duck feet. You can skip any of the bone types if your pet is allergic. If they happen to have a beef allergy add more chicken or duck feet and skip the beef marrow bones. The key is, the more joints you can add the better. The protective gelatin comes from the cartilage in the joints.

Step #2

Fill the pot with filtered (and preferably structured) water until the carcass and the bones are completely covered by at least 2-3 inches. Then top it off with 2 tablespoons of apple cider vinegar and 1 tablespoon of Celtic Sea Salt (do not use table salt), if you do not have any Celtic Sea Salt, just skip adding any salt.

Step #3

CROCK POT (Option 1) - Once the water begins to simmer, cook for 2 to 3 hours. After 2 to 3 hours use a ladle and remove all the fat from the top and discard. This 2 to 3 hour broth is actually referred to as meat stock. Strain the broth into a large glass or metal container to remove all the bones. Place in the fridge.

Put the same bones back into the pot add new filtered water (covering the bones), another 2T Apple Cider Vinegar and 1T Celtic Sea Salt (opt). Simmer on low at least 24 hours and up to 72 hours. After a minimum 24 hours, you can again strain the broth. Add this liquid to the original saved liquid.

If you'd like, you can again add filtered water (covering the bones), 2T Organic Apple Cider Vinegar and 1T Celtic Sea Salt (optional). Simmer again on low for 24 to 72 hours. After a minimum 24 hours you can strain the broth again into the large container with the previous liquid and discard the bones into the trash.

Just a suggestion, place the crockpot in the garage to simmer, the smell may not be to your liking in your home.

PRO-TIP: The Instant Pot (IP) is the best thing to happen to bone broth! IPs make broth much neater and faster: The 24 to 72 hour crock pot batches take 90 minutes to 2 hours to yield the same nutrient-dense broth!

INSTANT POT (IP) (Option 2) - With your IP filled with bones covered in filtered (preferably structured) water, 2T Organic Apple Cider Vinegar and 1T Celtic Sea Salt (opt), set your IP for 30 min. When done, release the steam (carefully) and use a ladle to remove the fat/scum looking layer on top and discard. Now strain all of the broth to remove the bones (I use a large glass or metal bowl) and place liquid in the fridge.

Put the same bones back into the pot add new filtered water (covering the bones), 2T more Organic Apple Cider Vinegar and 1T Celtic Sea Salt (opt). Set your IP for 90 minutes. When done release the steam. You can again strain all the broth removing the bones and add this broth into the container with the previous batch of liquid.

If you'd like you can use the same bones again and add filtered water (covering the bones), 2T Organic Apple Cider Vinegar and 1T Celtic Sea Salt (optional). Set your IP to another 90 minutes. When done, release steam. Strain the rest of the broth into that same container with the previous broth batches. Discard all of the bones and optional added ingredients into the trash.

Your bone broth should look like a jelly. This jelly is what’s going to protect your dog’s joints and gut.

Don’t worry if the jelly just isn’t there (maybe your batch is like thick water) … the batch is still chock-full of healthy, delicious stuff, so feed it too! The reason it doesn’t look like jelly is that you didn’t add enough vinegar. Next time you make it, you can add another tablespoon.

Step #4

Storage depends on how big your batch is and how much room you’ve got in your fridge. You can either keep it in the large container and serve it to your dog over the next few days, or separate it into smaller containers.

I don’t like to keep it in the fridge for more than a few days, so if you’ve made a ton, just separate it into mason jars and put it in the freezer. This recipe makes a lot. I immediately put combined liquids from each batch into mason jars. I place one jar in the fridge and the rest are stored in the freezer.

At each meal, spoon 2 or 3 good spoonfuls over your dog’s raw food and watch them go crazy for the taste!

While bone broth isn’t nutritionally complete for exclusive long term feeding, you can use it as a base for a complete meal or as a supplement for your dog’s regular raw dog food diet. I supplement it on a regular basis. It is a whole food that the body will be able to break down and use as needed.

You can even share it with your dog and reap the same benefits! Make bone broth a regular part of your cooking repertoire this winter.

Happy cooking!

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(Recipe is modified from EatBeautiful.net)

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