Bone Broth for Dogs

4.86 from 7 votes

Make the best bone broth for dogs in a Crock Pot Slow Cooker, Instant Pot Pressure Cooker, or on the stove top.

Course Dog Food

Cuisine Pet

Prep Time 5

Cook Time 1

Total Time 1 5

Servings

Calories 10kcal

Author Renee Dobbs

2 pounds Bones such as chicken back bones, chicken feet, chicken thighs, chicken wings, turkey carcass, or turkey necks
4 Carrots cut into chunks
4 Celery Stalks cut into chunks
¼ Cup Chopped Fresh Curly Parsley Leaves (do not use flat leaf parsley)
Water
¼ Cup Apple Cider Vinegar

Place the bones in the bottom of the Crock Pot.
Add vegetables and parsley.
Add enough water to cover.
Add apple cider vinegar.
Cook on low for 24 hours.
Strain into a large pot or metal mixing bowl. Discard cooked bones and vegetables.
Fill the sink with ice and cold water. Place the broth in the ice bath and cool the broth to about 50°F, about 15 minutes. Stir often while the broth is cooling.
Pour the broth into an airtight container and place it in the refrigerator overnight.

Place bones in the bottom of the Instant Pot.
Add vegetables and parsley.
Add enough water to cover.
Add apple cider vinegar.
Cook on high pressure for 2 hours. Allow pressure to release naturally.
Strain into a large pot or metal mixing bowl. Discard cooked bones and vegetables.
Fill the sink with ice and cold water. Place the broth in the ice bath and cool the broth to about 50°F, about 15 minutes. Stir often while the broth is cooling.
Pour the broth into an airtight container and place it in the refrigerator overnight.

Place bones in the bottom of a large soup pot or Dutch oven.
Add vegetables and parsley.
Add enough water to cover the ingredients by an inch.
Add apple cider vinegar.
Bring just to a boil then reduce heat to low. Skim off any foam that rises to the top during the first hour of cooking.
Cover and simmer on the stove top lowest setting for 24 hours. You may need to add a little water during the cooking process if it water level goes below the top of the ingredients.
Strain into a large pot or metal mixing bowl. Discard cooked bones and vegetables.
Fill the sink with ice and cold water. Place the broth in the ice bath and cool the broth to about 50°F, about 15 minutes. Stir often while the broth is cooling.
Pour the broth into an airtight container and place it in the refrigerator overnight.

Once the broth has cooled in the refrigerator, you can scrape off the layer of hard fat from the top.

The chilled bone broth may be thick due to the collagen from the bones. You can reheat it in the microwave or over low heat for a liquid consistency.