Homemade chicken bone broth is a savory way to add flavor and moisture to your dog’s bowl, and it is the gelatin-rich base for our savory jelly bites. Store-bought broth almost always contains salt, onion or garlic, so making your own is the safest option. An electric pressure cooker does the work in about an hour.
We made ours in a Xiaomi electric pressure cooker, but any electric pressure cooker works. Watch the video, then cook along.
Quick summary
| Recipe at a glance | |
|---|---|
| Setting | High pressure (Soup or Meat/Ribs preset) |
| Cook time | 45-60 minutes |
| Pressure release | 20-30 minutes, natural release only |
| Chill time | Overnight, to lift off the fat |
| Used in | Savory Broth Jelly Bites, food toppers |
| Storage | Up to 4 days in the fridge, up to 3 months in the freezer |
Ingredients
- 2-3 raw chicken leg quarters (about 1 kg)
- 15-30 ml (1-2 tbsp) raw apple cider vinegar, which helps break down connective tissue
- Fresh water to cover
- Optional: a few parsley sprigs or a sliced carrot
Never add onion, garlic or salt. Not even a little. Onion and garlic are toxic to dogs.
Instructions
- Load the inner pot. Place the chicken in the inner pot and add the apple cider vinegar. Add water until the chicken is submerged, but don’t go past the 2/3 MAX line. Add the parsley or carrot, if using.
- Lock and set. Secure the lid and set the pressure release valve to Sealing. Choose the Soup or Meat/Ribs preset, or manual high pressure for 45-60 minutes. That softens the joint cartilage and pulls out the most collagen.
- Let the pressure release naturally. Don’t use quick release, because hot broth can foam and spray out of the steam vent. Leave the cooker untouched for 20-30 minutes, until the float valve drops on its own.
- Remove the chicken. Unlock the lid carefully. Lift out the chicken with tongs and shred the unseasoned meat for toppers.
- Discard all bones and cartilage. Cooked bones splinter and are never safe for dogs.
- Strain. Pour the broth through a fine-mesh sieve into a heatproof bowl or glass jars.
- Chill and de-fat. Refrigerate overnight, then lift off the solid fat cap. The jiggly broth underneath is ready to use.
Why you should skim the fat
Too much fat can upset your dog’s stomach and is linked to pancreatitis. Removing the fat cap keeps the broth light while leaving the gelatin behind. If your broth sets like jelly in the fridge, you have plenty of gelatin.
How to store bone broth
Keep the broth in sealed jars in the fridge for up to 4 days, or freeze it for up to 3 months. Leave some headspace in jars before freezing, because liquids expand as they freeze. Ice-cube trays are handy for small portions.
How much broth can my dog have?
Start with a few tablespoons poured over your dog’s regular food and see how they handle it. Broth is a topper, not a meal replacement, and it counts toward the 10% treat allowance.
Frequently asked questions
Can I make this on the stovetop?
Yes. Simmer the same ingredients gently, covered, for several hours, topping up the water as needed. A pressure cooker is simply much faster.
Can dogs eat the chicken from the broth?
Yes, the shredded, unseasoned meat makes a great topper. Remove every piece of bone and skin first.
Why is my broth not jiggly?
Too much water or too short a cook time. Use less water next time and keep the full 45-60 minutes under pressure. It is still a tasty topper even if it doesn’t set.
Recipes that use this broth
Want all eight recipes in one place? Download our free Homemade Autumn Dog Treats PDF.
This information is for general education and isn’t a substitute for advice from your veterinarian. These treats are occasional snacks, not complete meals. If your dog has diabetes, pancreatitis, kidney disease or food allergies, check with your vet before trying a new recipe.
