As we approach the coldest months of the year we turn to foods which offer comfort and warmth.
We can also provide our dogs with a seasonal variation on the usual bone broth recipe by adding ingredients which are traditionally used to support joint health and immunity.
As game is currently in season, try and find bones from venison, duck, pheasant or partridge. Duck and chicken feet are a good source of glucosamine, chondroitin and gelatine and after many hours of cooking will dissolve into the broth.
Avoid bones with a large amount of fat, skin and central marrow, which will just produce a very fatty and oily broth. Either remove the fat and marrow or chose a different type of bone. If your dog is prone to pancreatitis it is very important to select lean bones, remove any visible fat before cooking and skim off any that comes to the surface during cooking.
You will need approximately 4 - 5 pounds of bones of varying types and size to make a good broth. Some bones, such as ribs will completely break down into the broth, whereas harder bones will be lifted out in large pieces.
You will need:
A slow cooker or large stock pot with a lid
Bones such as duck, venison, pheasant, partridge, chicken, turkey, ox tail, beef, lamb ribs etc.
Enough water to just cover the bones when they are placed in the cooking pot.
1 stick of celery roughly chopped
Cider apple vinegar - 2 tablespoons
Ginger – 1 thumbnail size piece of fresh or half a teaspoon of powered
Turmeric 1 teaspoon (fresh or dried)
Cinnamon - quarter of a teaspoon
Shiitake mushrooms- quarter of a cup (dried or fresh)
1 level tablespoon Autumn Harvest herbal blend
2 grinds of black pepper
How to make:
Place your chosen bones into the pot and pour on the water so they are just covered. Add the cider apple vinegar and black pepper. The slow cooker is used on its lowest setting or a stock pot placed over a very low heat for anywhere between 24 – 30 hours, although some people prefer to leave the broth cooking gently for nearer to 36 hours .You may need to top up with water if the levels are getting very low.
In the remaining 2 hours of cooking add the spices, mushrooms and vegetables.
When complete, turn off the heat and carefully remove the bones with a slotted spoon plus skim off any excess fat that may be on the surface.
As the resulting broth starts to cool, transfer into ice cube trays or suitable sized pots to place in the fridge or freezer for later use. If you want your broth as a set jelly then you could stir in a level tablespoon of gelatine powder.
Store in the fridge and use within 1 week or keep in the freezer and use within 4 months.
Add the defrosted broth to meals, any recipes you make or gently warm through to provide a warm, comforting treat on a very chilly day.
**It is essential to remove the bones and dispose of them safely and under no circumstances should they be fed **
