In short: Bone broth is the oldest kitchen ritual there is. Bones, vegetables and time, until the collagen melts into gelatin and the pot sets to a soft, golden jelly. Spooned warm over the bowl, it is deep nourishment: hydration, rich flavour and the building blocks the body uses every day.
In the old kitchens of the north, nothing was wasted. When the meat was gone, the bones went into the pot with whatever the garden gave, and simmered on the back of the stove all night, until the whole house was warm with it. By morning the pot held the goodness of the whole animal, given back. The dogs knew. They waited by the door.
What is bone broth?
It is what happens when bones, joints and skin are given time. Slowly, the collagen they hold melts into gelatin, and minerals and marrow follow. A good broth sets to a soft jelly once it cools. That wobble is the gelatin, and the sign you have made it well.
What is bone marrow broth?
A broth made richer with marrow bones, such as beef shin or knuckle cut across so the marrow shows. The marrow melts into the pot and turns the broth deep gold. It also brings more fat, so lift it off once the broth has set, and keep portions small for a sensitive stomach.
Is bone broth good for dogs?
Broth is hydration the body welcomes: warm, savoury and easy to take in. It suits the dog who drinks little, the older dog whose appetite has faded, and the first frosty morning of the year. It carries gelatin and the amino acids the body uses to build its own connective tissue. Science has studied collagen far more than broth itself, so I offer it for what it is: nourishment, the way nature intended.
Which bones should I use?
The ones richest in connective tissue: chicken feet and wings, turkey necks, beef knuckle or oxtail, and a marrow bone or two for a marrow broth. Choose organic or free-range where you can. Raw bones from your butcher are best, or the frame of a roast chicken, as long as nothing on it was seasoned.
Which vegetables?
A carrot, a stick of celery, three or four cloves of garlic and a handful of parsley bring sweetness and colour to the pot. Leave out onion and leek.
How do I make it?
Place about 1.5 kg of bones in a large pot or slow cooker with your vegetables, and cover with fresh, filtered water.
Add a splash of apple cider vinegar. It helps draw the goodness from the bones.
Bring slowly to a simmer, never a boil, and skim away the foam.
Let it barely bubble for 12 to 24 hours for chicken or turkey, or 24 to 36 hours for beef, lamb or venison, topping up as it reduces. Stir in the parsley for the last ten minutes.
Strain through a fine sieve, then strain again. Throw away every bone and the vegetables.
Let it rest overnight in the fridge, then lift away the layer of fat.
No salt, stock cubes or gravy granules.
Why must every bone go?
Cooked bones turn brittle and splinter. Even small pieces can damage the mouth, throat and gut. After hours in the pot they are softer, but still unsafe. Never give them, and keep the bin out of reach.
How much should I give?
Warm it gently until just liquid, never hot, and pour it over the usual food:
Toy dogs, under 5 kg: two to three teaspoons
Small dogs, 5 to 10 kg: one to two tablespoons
Medium dogs, 10 to 25 kg: three to four tablespoons
Large dogs, over 25 kg: up to half a cup
Take a little of the usual food away to make room. Broth is a nutritional top-up, not a meal. For a sensitive stomach, begin with half.
How long does it keep?
Four days in the fridge, or three months in the freezer. Freeze it in an ice-cube tray, and each morning has its own portion ready.
A winter ritual
On Sunday, set the pot going. All week, a spoonful of warm broth over breakfast, the steam rising, your dog sitting a little straighter as you pour. Some things the old kitchens simply knew.
Lilo Ask-Henriksen, Holistic Animal Wellbeing, London. She trained as a veterinary nurse in Denmark, and was authorised and practised in Norway. Last reviewed 31 October 2026.
