07/21/2026
A lot of you might know that
I am an avid animal lover and am involved in rescue so here is a recipe for all of you dog lovers!
🐕 CharliChops - Dog Bone Broth and Pet Treats
Ingredients (absolutely NO onions, garlic or added salt):
* 2 lbs assorted organ meats (liver, heart, kidneys, gizzards, etc.) OPTIONAL
* 5 lbs bones (beef, poultry, pork, or a mix; knuckle, beef shank and marrow bones work well)
* 4 large carrots, scrubbed clean but unpeeled, chopped (or 2-3 packages baby carrots)
* 4 stalks celery, chopped
* 1/2 cup diced cooked sweet potatoes (scrubbed clean and skin left on) OR 1/2 cup diced cooked (steamed/roasted) pumpkin
* 2 tsp chopped fresh parsley (optional but helps with fresh breath)
* 1/4 tsp fresh grated ginger (optional but helps with digestion and joint inflammation)
* 1/8 tsp turmeric powder (optional but just a very little will help with inflammation; do NOT give more as it can upset the stomach)
* 2 Tbsp apple cider vinegar (helps pull minerals from the bones)
* Water to cover all ingredients (use filtered water if possible)
Instructions:
1. Roasting of bones and organ meats (if using) is optional but recommended: Preheat your oven to 400°F. Place the bones and organ meats on a baking sheet and roast for 30–40 minutes until browned. This adds a richer, caramelized flavor to the broth.
2. Transfer the roasted bones and organ meats to a large stockpot, slow cooker or pressure cooker. Add the chopped sweet potatoes/pumpkin, carrots, celery, grated fresh ginger (optional), turmeric (optional) and fresh parsley (optional).
3. Cover all the ingredients with cold water, leaving a few inches of space at the top of the pot. Stir in the apple cider vinegar.
4. Cooking Methods:
* Stockpot: Bring the pot to a boil over high heat, then immediately reduce the heat to a low, gentle simmer. Cook uncovered for at least 8 hours, or up to 24 hours for a richer, more nutrient-dense broth.
* Crockpot, simmer on high for 12-24 hours.
* Pressure cooker, on high for 2-3 hours; 2/3 line in pot with filtered water.
5. During the first hour of simmering, use a large spoon to skim off any foam or scum that rises to the surface and discard.
6. Once finished cooking, turn off the heat and allow the broth to cool slightly. Strain the liquid first through a colander to remove large solids, then through a fine-mesh sieve or cheesecloth into a large bowl or jars. You can either discard solids or feed to your chickens! If the shanks had lots of meat, I use the solids as a kibble topping (a little goes a long way but make sure there are absolutely NO bones!).
7. Storing: Let the broth cool to room temperature. Pour it into airtight containers or mason jars, leaving a little room at the top for expansion if freezing (I use recycled 16 oz cottage cheese or yogurt containers).
8. Cool broth overnight to allow the fat/lard cap to become solid at the top. Remove and save the fat/lard cap in a clean glass jar and tight lid in the refrigerator for later use in cooking or making treats. Rendered fat should be used within a week. It is great for making crunchy dog treats!
9. Broth can be stored in the refrigerator for up to 2 weeks or frozen for up to 6 months. Pressure canned and sealed jars are shelf-stable for 12–18 months. Refrigerate after opening and use within 5 days.
Note: you can also pour broth into freezer molds to make frozen treats for your puppers!
The resulting broth should have a thick, gelatinous consistency when chilled due to the high collagen content, a desirable result.
Dog Treats
Ingredients
* 1 cup mashed baked sweet potatoes
* 1-1 1/2 cups old fashioned rolled oats (raw is fine, no need to pre-cook)
* 2 tablespoons of rendered fat
Instructions
* Preheat oven to 300°F.
* Roll them into small balls (appropriate for the size of your pups).
* Place them onto a baking sheet.
* Bake at 300 degrees for 15 minutes.
Storing:
You can freeze these treats for up to three months in an airtight freezer bag. No need to thaw them out as dogs love the crunchy texture and they last longer.
