What Is Bone Broth and Why Is It So Valuable?
Bone broth is made by simmering animal bones and connective tissue in water for an extended period â typically 12 to 24 hours. This long, slow extraction process breaks down the collagen in bones and cartilage into gelatin, releasing a rich soup of amino acids, minerals, and bioactive compounds that have profound effects on joint health, gut health, skin, coat, and immune function.
Unlike regular stock (which is cooked for 1â4 hours and extracts primarily flavour), bone broth is cooked long enough to fully hydrolyse the collagen proteins into bioavailable peptides that the body can absorb and use directly. The result is a liquid so rich in gelatin that it sets solid in the fridge â that "jelly" is your indicator of quality.
ðŽ The Science: What Happens During a Long Simmer
Collagen is a triple-helix protein â three polypeptide chains wound together in a twisted structure. When exposed to sustained heat in water (95â100°C), the hydrogen bonds holding this helix together break down, unravelling the chains into single strands called gelatin.
At even higher temperatures or with extended cooking, gelatin further breaks down into shorter chain collagen peptides (also called hydrolysed collagen or collagen hydrolysate). These small peptides are highly bioavailable â studies show they're rapidly absorbed through the intestinal wall and carried to target tissues including cartilage, skin, and the intestinal lining.
- Minimum 12 hours: gelatin begins releasing from cartilage and connective tissue
- 18â24 hours: maximum collagen extraction from dense bones and marrow
- Over 24 hours: diminishing returns â amino acids begin to degrade at very long cook times
The Types of Collagen in Bone Broth â And Why They Matter
There are at least 28 identified types of collagen in the body, but bone broth is particularly rich in the four most important for dogs:
Skin, Tendons & Bones
The most abundant collagen in the body â makes up 90% of total collagen. Found in skin, tendons, ligaments, and the organic matrix of bone. Crucial for wound healing, skin elasticity, and structural integrity of bones. Primarily extracted from dense bones (femur, knuckle) and fish bones.
Cartilage & Joints
The dominant collagen in articular cartilage â the cushioning tissue between joint surfaces. Type II collagen extracted from trachea, sternum, and chicken cartilage has been studied for its ability to reduce joint inflammation and rebuild cartilage in dogs with osteoarthritis. This is the main therapeutic collagen for joint conditions.
Gut Lining & Blood Vessels
Found alongside Type I in skin and blood vessel walls, and critically, in the lamina propria â the connective tissue beneath the intestinal lining. Type III collagen supports the structural integrity of the gut wall and helps heal "leaky gut" (intestinal hyperpermeability). Most abundant in marrow bones and soft tissue broth.
Joint Mineralisation
A specialised collagen found in the growth plates of bones and at the bone-cartilage interface. It plays a role in the mineralisation of cartilage as it converts to bone. Important for growing puppies and large breed dogs prone to skeletal issues. Found in growth plate-rich areas of young animal bones.
The Best Bones to Use for Dog Bone Broth
Different bones yield different collagen types and nutrient profiles. Using a mixture of bones gives the broadest nutritional benefit. Here's a breakdown of the best options:
| Bone Type | Best Source | Primary Benefit | Collagen Type | Rating |
|---|---|---|---|---|
| Knuckle bones | Beef, lamb | Highest gelatin yield â rich in cartilage and connective tissue. Produces the thickest, most collagen-dense broth. | Type I, II, III | âââââ |
| Marrow bones (femur) | Beef, bison | Rich in bone marrow â contains fat-soluble vitamins A, D, K2, and stem cell precursors. Adds flavour and fat-soluble nutrients. | Type I, III | âââââ |
| Chicken feet | Chicken | Exceptionally high in Type II collagen and glucosamine. Pound for pound, the most joint-targeted ingredient you can use. Often used therapeutically for arthritic dogs. | Type II (high) | âââââ |
| Chicken backs & carcasses | Chicken, turkey | Cost-effective, high surface area for collagen extraction. Excellent for everyday broth with a good amino acid profile. | Type I, III | ââââ |
| Trachea (windpipe) | Beef, pork | One of the best sources of Type II collagen and chondroitin sulphate â both key for cartilage repair. Less commonly used but extremely effective for joint health. | Type II, III | âââââ |
| Oxtail | Beef | Rich in marrow and has significant surrounding muscle meat and connective tissue â high in collagen and adds good body to the broth. | Type I, III | ââââ |
| Fish bones & heads | Cod, salmon, trout | Marine collagen (Type I from fish) has a smaller molecular size than mammalian collagen, making it potentially more bioavailable. Also contains iodine, omega-3 and phosphorus. Cook time is shorter â 4â8 hours is sufficient. | Type I (marine) | ââââ |
| Pork trotters (feet) | Pork | Similar to chicken feet â very high in gelatin. Slightly less targeted Type II collagen but excellent overall collagen density. | Type I, III | ââââ |
ðĶī The Power Combination for Joint Health
For dogs with arthritis, hip dysplasia, or joint problems: use a mix of beef knuckle bones + chicken feet + beef trachea (if available). This combination maximises Type I, II, and III collagen, plus naturally occurring glucosamine and chondroitin â the same compounds found in expensive joint supplements, but in whole food form.
What Makes Bone Broth Gel? The Gelatin Test
A good bone broth will set into a firm jelly when chilled in the fridge. This gelatin is your quality indicator â it tells you the broth is rich in collagen peptides. If your broth stays liquid after chilling, it means either the cook time wasn't long enough, you used too much water, or the bones you chose were low in cartilage and connective tissue.
Knuckle bones and chicken feet are the most reliable bones for producing a strongly gelling broth. You can also add additional collagen density by using a slow cooker at low heat for 24 hours rather than an open pot, which reduces evaporation and concentrates the broth.
Apple Cider Vinegar: Does It Help?
ðŽ The Acid Extraction Theory
Many bone broth recipes â including those for dogs â call for adding a splash of apple cider vinegar. The idea is that the acetic acid lowers the pH of the water, helping draw minerals (calcium, phosphorus, magnesium) out of the bone matrix and into the broth.
The evidence for this is mixed. Laboratory studies do confirm that acidic conditions accelerate mineral leaching from bone. However, at the small quantities typically used (1â2 tablespoons per 2 litres), the effect on final mineral content appears modest. Where ACV does consistently help is with collagen extraction â slightly acidic conditions improve the hydrolysis of collagen proteins.
Verdict: Adding a small amount of raw apple cider vinegar is worthwhile and harmless. Use about 1 tablespoon per 1â1.5 litres of water. Don't add more â too much acid can make the broth tart and may affect palatability for your dog.
How to Make Bone Broth for Dogs
ðē Classic Dog Bone Broth Recipe
Makes approximately 1.5â2 litres of finished broth.
Ingredients:
- 1â1.5 kg of bones (beef knuckle bones + chicken feet is the best combination)
- 2 litres of cold filtered water
- 1 tablespoon raw apple cider vinegar (unfiltered)
- Optional: 1 medium carrot (adds minerals and flavour)
- Optional: a handful of flat-leaf parsley (natural source of chlorophyll)
What NOT to add: No onions, no garlic, no leeks â all are toxic to dogs. No salt. No stock cubes. No seasoning of any kind.
Method â Slow Cooker (Recommended)
- Roast the bones first (optional but recommended): Place bones on a baking tray and roast at 200°C for 20â30 minutes until lightly browned. This improves the flavour significantly through the Maillard reaction. Skip this step if your dog has a sensitive stomach â plain unroasted bones are also fine.
- Blanch if not roasting: If skipping the roasting step, briefly cover bones with cold water, bring to a boil, simmer 5 minutes, then drain and rinse. This removes blood and impurities that can make the broth cloudy and slightly bitter.
- Add to slow cooker: Place bones in the slow cooker. Cover with cold water â the bones should be fully submerged with about 2â3cm of water above them. Add the apple cider vinegar. Let sit for 30 minutes before turning on (this gives the acid time to begin working on the collagen).
- Cook on LOW for 18â24 hours: Low and slow is key. High heat produces a cloudier, less gelatinous broth. For chicken/poultry bones, 12â18 hours is sufficient. For dense beef bones, go the full 24 hours.
- Add vegetables in the last 2 hours: If using carrot or parsley, add them in the final 2 hours of cooking â longer cooking destroys their vitamins.
- Strain and cool: Pour through a fine mesh strainer or muslin cloth. Discard the bones (cooked bones should never be fed to dogs â they become brittle and can splinter). Allow to cool completely at room temperature, then refrigerate.
- Skim the fat: Once chilled, a layer of solid fat will form on the surface. Skim and discard this â the fat in bone broth can be very high and too much fat causes digestive upset in dogs. The good stuff (gelatin, collagen peptides) is in the jelly underneath.
â ïļ Never Feed Cooked Bones Directly to Dogs
Once bones have been cooked, they become brittle and can splinter into sharp shards when chewed â causing internal punctures, blockages, and emergency surgery. Always discard cooked bones after making broth. Only raw bones (under supervision) are appropriate to feed directly to dogs.
Benefits of Bone Broth for Dogs
ðĶĩ Joint Health
Type II collagen and naturally occurring glucosamine and chondroitin in bone broth support cartilage repair and reduce joint inflammation. Studies in dogs with osteoarthritis show measurable improvement in mobility from hydrolysed collagen supplementation over 6â8 weeks.
ðŦ Gut Healing
Glycine, proline, and hydroxyproline â the dominant amino acids in collagen â are the primary building blocks of the intestinal lining. They help repair "leaky gut," reduce intestinal inflammation, and support the tight junctions between intestinal cells that prevent undigested particles from entering the bloodstream.
ð Liver Support
Glycine (found in high concentrations in collagen) is a key substrate for glutathione synthesis â the body's most powerful endogenous antioxidant. The liver uses glycine extensively for detoxification. Bone broth is used therapeutically for dogs on medications that stress the liver.
âĻ Skin & Coat
Type I and III collagen support skin elasticity, hydration, and coat quality. Dogs fed bone broth regularly often show noticeable improvement in coat shine and reduced shedding, particularly in older dogs whose natural collagen production has declined.
ð§ Hydration
Many dogs are chronically mildly dehydrated â especially those on dry kibble. Bone broth poured over food significantly increases fluid intake. The minerals and amino acids in broth also support electrolyte balance and kidney function.
ðĪ Recovery & Appetite
Bone broth is one of the best foods for sick, recovering, or appetite-poor dogs. It's highly palatable even when a dog refuses other food, provides easily absorbed nutrition, and helps maintain gut health during illness or antibiotic treatment.
How Much Bone Broth to Give Your Dog
Bone broth is a supplement, not a meal replacement. As a daily addition to food or as a drink:
- Small dogs (under 10kg): 50â80ml per day (about 3â5 tablespoons)
- Medium dogs (10â25kg): 100â150ml per day (about half a cup)
- Large dogs (25â40kg): 200â250ml per day (about one cup)
- Giant breeds (40kg+): up to 300â400ml per day
You can pour it over their regular food, serve it as a warm drink, or freeze it in ice cube trays for summer treats. If your dog has never had bone broth, start with a small amount and build up over a week â the high glycine content can occasionally cause loose stools when introduced suddenly.
ð§ Freeze in Ice Cube Trays for Easy Portioning
Pour your finished broth into silicone ice cube trays and freeze. Each standard cube is approximately 30ml â perfect for portioning. Thaw overnight in the fridge or run the cube under warm water. Batch-making bone broth and freezing it means you always have it on hand without the daily effort.
Store-Bought Bone Broth â What to Look For
If you don't have time to make your own, commercial dog bone broths are available. When buying, check that the product contains: real bones or collagen as the first ingredient, no added salt, no onion or garlic (even in small amounts â these are toxic), no xylitol, and no artificial preservatives. The broth should gel when refrigerated â if it doesn't, it's likely a diluted stock rather than a true bone broth.
Avoid any broth designed for human consumption â these almost always contain onion, garlic, and significant salt levels that are harmful for dogs.