This is probably the best bone broth I’ve made so far! It’s the quick and easy version, without hours of cooking, but still packed with nutrition and full of umami. This recipe is perfect if you don’t have a slow cooker or pressure cooker.
Check out our “Classic Gelatinous Bone Broth Recipe” and “3 Quick & Easy Broth Recipes (Using No Bones)”.
Note: I used soft bones from poultry, like chicken frames. Soft bones cook faster and release their nutrients more quickly compared to hard, dense bones from ruminants. If you use beef or other ruminant bones, you’ll need to cook the broth for longer. Because of the type of bones I used and the shorter cooking time, this recipe won’t produce the jelly-like texture. Shorter cooking helps keep histamine levels lower, making it gentler for those with allergies while still providing delicious and nutritious hydration. You can easily modify this recipe by using a slow cooker or pressure cooker or by opting for bones with higher collagen content, such as knuckle bones and feet, to achieve that rich, gel-like consistency. See our “Classic Gelatinous Bone Broth Recipe”.
Ingredients
Chicken frames (I used 3 small chicken frames) – feel free to substitute with any bones of your choice
Filtered/drinking water, just enough to cover the bones (I used about 2 litres of water)
Organic, unfiltered and unpasteurised apple cider vinegar (I used 2 tablespoons of our homemade ACV, you can find the recipe here). As a guide, add 2 tablespoons of apple cider vinegar for every kilogram of bones. ACV is commonly added to bone broth because it helps draw out minerals and collagen from the bones. You can leave off apple cider vinegar if you have dogs prone to allergies.
Herb bags: Organic dried astragalus, burdock and dandelion roots (I added about 1 tablespoon each), ginger root (about 2cm fresh, sliced or 1/2 teaspoon dried slices/pieces) and thyme (2 fresh sprigs or 1/2 teaspoon dried). I specifically chose these herbs for their digestive health and liver support benefits, as well as taste.
Small butternut pumpkin (I used about a quarter of it, peeled and seeded, chop to large pieces)
Carrot (2 small ones, with skin, chop to large pieces)
Pitted dates (2–4 small dates, you can also use red dates/jujube)
Apple (I used half of a small apple, cored and with skin, chop to large pieces)
I purposely keep the vegetables and apple in large pieces to retain the shape and minimise nutrient loss during cooking. Other vegetables/fruits you can also try: celery, shiitake mushroom and goji berries.
Directions
Place the bones in a pot and add just enough water to cover them. Add apple cider vinegar and the herb bags, then stir well. Bring the mixture to a boil, reduce the heat to medium, cover with a lid and simmer for 1 hour (or longer as needed).
In a frying pan, heat a little extra virgin olive oil and lightly brown the surfaces of the pumpkin before adding it to the broth.
Once the 1-hour simmer is complete, remove the herb bags and add the browned pumpkin, carrot, dates and apple to the broth. Bring it to a boil, then reduce the heat and simmer for another 30 minutes with the lid on.
Instead of adding the vegetables at the beginning of cooking, I prefer to add them at the end to avoid overcooking. This way, the vegetables are cooked to perfection while adding depth and sweetness to the broth. It also allows nutrients, like water-soluble vitamins, that leach into the water during cooking to be preserved.
Once done, gently remove the pumpkin, carrot and apple and save them to add to your dog’s meal. Discard the dates. Strain the broth and discard the bones. Let the broth cool before transferring it to the fridge.
Once cooled, you will see the floating, solidified fat. Remove and discard it. Portion the broth and freeze it for future use or refrigerate the broth to use within 3 – 5 days.
Add warm broth to your dog’s meal or use it as a base stock to cook your dog’s food.
This broth can be shared between you and your pup, and I encourage you to taste along the way. Feel free to experiment with different vegetables and protein bones. Have fun cooking! And last, but the most important ingredient of all, sprinkle with plenty of love.
Much love,
Riesa & Bowie
