Healing Bone Broth For Dogs


Bone broths are given special emphasis among traditional foods circles.  Preindustrial societies across the globe have always placed particular and special emphasis on the preparation of the whole animal – and that includes emphasis on using bones for making broth.  In Asia, emphasis is placed on stocks and broths made from fish and fish bones, as well as beef bones for popular soups like Korean bone soup. 


Bone Broth is typically made with bones and can contain a small amount of meat adhering to the bones. As with stock, bones are typically roasted first to improve the flavor of the bone broth. Bone broths are typically simmered for a very long period of time (often in excess of 24 hours), with the purpose being not only to produce gelatin from collagen-rich joints but also to release minerals from bones.  At the end of cooking, the bones should crumble when pressed lightly between your thumb and forefinger.


why bone broth is good for your dog

Bone broths are extraordinarily rich in protein, and can be a source of minerals as well.   Glycine supports the bodies detoxification process and is used in the synthesis of hemoglobin, bile salts and other naturally-occurring chemicals within the body.  Glycine also supports digestion and the secretion of gastric acids.  Proline, especially when paired with vitamin C, supports good skin health.  Bone broths are also rich in gelatin which may support skin health.  Gelatin also support digestive health which is why it plays a critical role in the GAPS diet.  And, lastly, if you’ve ever wondering why chicken soup is good for a cold, there’s science behind that, too.  Chicken broth inhibits neutrophil migration; that is, it helps mitigate the side effects of colds, flus and upper respiratory infections.


Health Benefits

As I mentioned earlier, bone broth has been prepared in kitchens, hearths and firesides throughout history.   And, in many ways, it’s a lost art.   Home cooks have simply forgotten how easily a broth is made and how worthwhile it is to make this low-cost, highly nutritive food a regular part of the family diet.

As the bones cook in water – especially if that water has been made slightly acidic by the inclusion of cider vinegar – minerals and other nutrients leach from the bones into the water.   Homemade broth is rich in calcium, magnesium, phosphorus and other trace minerals.   The minerals in broth are easily absorbed by the body.   Bone broth even contains glucosamine and chondroiton – which are thought to help mitigate the deletorious effects of arthritis and joint pain. Rather than shelling out big bucks for glucosamine-chondroitin and mineral supplements, just make bone broth and other nutritive foods a part of your regular diet.


Further, homemade bone broths are often rich in gelatin. Gelatin is an inexpensive source of supplementary protein. Gelatin also shows promise in the fight against degenerative joint disease.   It helps to support the connective tissue in your body and also helps the fingernails and hair to grow well and strong. Protein rich bone broth and contains vitamin C, vitamin D, vitamin K, iron, thiamin, potassium, calcium, silicon, sulfer, magnesium, glucosamine, phosphorus, trace minerals, and glucosamine chondroitin sulfates.


Making bone broth is extremely easy and inexpensive! All you need is water, a splash of apple cider vinegar, a stock pot and enough raw or cooked bones to cover the bottom of the pot! 

While you can use any cooked bones, I strongly believe that RAW bones produce the best results. Raw duck necks, raw turkey necks, beef marrow bones, chicken frames and similar bones are ideal for broths! In the recipe I included below, I used several large chunks of raw elk neck bone with lots of meat, fat and cartilage still attached to the bone. 

If you do not have any apple cider vinegar, you can substitute it with regular vinegar or lemon juice. The acid helps draw the nutrients out of the bones and into the broth. The longer you let your broth simmer, the more nutrients will be extracted into the broth.



  • Water

  • Raw Apple Cider Vinegar

  • Raw Bones



  • Fill a large pot, or a stock pot, with water.

  • Cover the bottom of the pot with a layer of raw bones.

  • Add a splash of apple cider vinegar.

  • Bring to a boil.

  • Once at a boil, reduce heat to lowest setting, cover and let simmer for anywhere between 16 - 24 hours.


If you really want to make your bone broth a health powerhoue we incourage you to add the following ingredients: parsley, turmeric, kelp, nettle dandelion roor, astragulus root, burdock root, seaweed and raw liver can be added to the pot to increase flavor and additional nutrient value. Once your bone broth is done, remove the bones from the pot. Once cooled, the broth broth can be frozen.