Bone broth is the latest thing for dogs; it’s a pot of nutritious minerals and nutrients that dogs love, and is super easy to make and very good for your dog. Should your Morkie be getting bone broth for dogs, the latest superfood?

Benefits of Bone Broth

  • Nutrient dense
  • Easy to digest
  • Helps dogs with digestive problems
  • Supports your dog’s immune system and detoxes his liver
  • Helps protect your Morkie’s joints
  • Promotes probiotic balance and growth
  • Is full of minerals, including calcium, silicon, sulphur, magnesium and phosphorus

Bone Broth for Dogs

It’s great as a regular supplement and especially good for dogs who have diarrhea or are vomiting.


How to Use It

Use bone broth to moisten dry food, hydrate your Morkie when he’s sick and as a base for a complete meal.

Pour it on food; your dog won’t likely drink it on his own.


If Your Morkie is Feeling Sick

You could try an ounce or two in an eyedropper. Pull back his lip and empty the dropper between lip and gums.

roasted bones in bone broth

Make Your Own Bone Broth for Dogs or Buy It Ready-Made

Bone broth is loaded with:

  • amino acids
  • gelatin, which helps support your dog’s need for protein
  • important minerals like calcium, magnesium phosphorus, silicon, sulfur, and other trace minerals
  • glycine, which helps digestion by regulating the bile
  • joint protecting compounds like chondroitin, glucosamine, and hyaluronic acid



You can make bone broth yourself, or buy it in powdered form. 

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Download printable recipes here.

It’s easy and inexpensive to make bone broth yourself. A crock pot or super pot helps but you can also make bone broth in a big soup pot on the stove.

Organic, free-range chicken and grass-fed beef are good choices if you want to avoid added hormones and antibiotics.


use a variety of bones for bone broth

For the best results, use a variety of bones, including knucklebones and joints.


Margaret Nee from The Art Of Dog

Gather up raw or cooked ones, and be sure to include joint bones with cartilage. (Rinse off any sauce on cooked bones.) Examples include turkey wings and leg bones; chicken feet and necks; knucklebones; beef marrow bones, or bones from your own meals.

Completely cover the bones with water, and add 2 to 4 tablespoons of apple cider vinegar or lemon juice.

Add about 1/2 cup fresh parsley at the very end, just before you take the broth off the heat.

Start the mixture on high to get it going, then turn it to very low and cook for the day.

*Chicken bones can cook for 24 hours. Beef bones can cook for 48 hours.

When it is finished cooking, strain the bones (do not feed to your dog). Chill the remaining liquid and skim excess fat off the top when cooled. The broth should be a jelly-like consistency when cooled.

You can freeze this broth in small containers, even ice cube trays, or store in your refrigerator for about 4 days.

Download printable copy.

For even more nutrition, add any of the following while the broth cooks:

sage, rosemary, thyme, oregano, basil, fennel seed
burdock root
dandelion root
green beans
a piece of fresh ginger

Be sure to strain these extras out before using the broth.

jelly bone broth

The best broth looks like a jelly when it’s done and cooled.

Gelatin that’s been drawn out of the bones makes this broth jelly-like.

If yours isn’t that gelatinous, don’t worry. Use the broth anyway and next time, add more apple cider vinegar or lemon juice to ensure it gels.

Recipe 2 – Fiskesuppe

Animal Wellness Magazine

2 pounds fish bones, including heads, tails, and the trimmings after cleaning
1 teaspoon sea salt
1 bay leaf
4 cups filtered water
Herbs can also be added, including flat or curly parsley

Put all ingredients in a large stockpot and bring to a boil. Turn down to a simmer and cook for one hour. Remove the pot from heat and strain out the bones, using a very fine sieve or cheesecloth pulled tightly over a clean pot. Press with the back of a ladle or wooden spoon to remove all the liquid.

Download printable copy.

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Recipe 3 – Chicken Bone Broth with Turmeric

Dr. Axe

4 lbs. chicken necks, feet, and wings. You can also use the chicken frame if you can get it. Organic, free-range chicken is an excellent choice to avoid added hormones and antibiotics

2 carrots, chopped
3 celery stocks
1 teaspoon Himalayan salt
3 tablespoons apple cider vinegar
2 bay leaves
3 sprigs fresh thyme
5 to 6 sprigs parsley
1 teaspoon oregano
1 tablespoon powdered turmeric
1 pinch ground cumin
1 section of fresh ginger cut into small pieces

Bring to a boil, then reduce to low heat. Simmer for 24–48 hours, skimming fat occasionally. This low and long cooking time increases the chicken bone broth benefits as there is lots of time for the ingredients to release their goodness into the broth.

Once the broth is cooled, strain out the solids and chill. Then remove the layer of hard fat on top.

Use within 4 to 5 days or freeze.

Download printable copy.

Bone broth ready for the refrigerator

Bone broth ready for the refrigerator. Use it within 4 days or else freeze it.

Buy quality dried bone broth for your Morkie

Homemade bone broth is by far, better than store bought, but if you don’t have the time, pick one that offers at least 10 grams of protein per 8 ounce serving.

Avoid products with additives, coloring or flavor enhancers. Quality products should not contain sugar, hydrolyzed proteins, yeast extract, disodium inosinate, disodium guanylate, and maltodextrin.

Grass-fed beef and pasture raised or free-range poultry bones are superior.



Bone Broth for Dogs Available on Line

Is bone broth the same as soup stock?

“No. The key to the power of bone broth is long, long cooking time. That’s what pulls the nutrition right out of the bones. The regular broth has only a fraction of the nutrients, and little or no gelatin. The stock has more gelatin, but not as much as bone broth—and it doesn’t cook long enough to extract as many bone-deep nutrients.



“So bone broth isn’t the same as stock or broth. It has more gut-healing gelatin, more anti-inflammatory nutrients, and more building blocks of skin-smoothing collagen. It even has more flavor, because it simmers for a longer time.”

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