Broth, glorious broth

People ask why I am so keen on broth and why I make so much of it for my dogs, from anything and everything I can get my hands on: chicken, fish, beef, even deer or goose if I’m offered it. Not to forget the “lowly” vegetable. Some ingredients are purchased cheaply, some are gifted – and always, always welcome!

Any broth is a way of carrying, concentrating and/or distributing value within a meal.

No waste, added taste

Firstly, in this zero tolerance for waste household, the use of bones is a no-brainer. Not only do they provide something delicious and healthy, but significant amounts of meat and gelatinous cartilage can also be harvested in the process. Some bones can be re-simmered to extract even more flavour, in a process known as remouillage. It’s used in top professional kitchens, so why not in ours?

Secondly, broth is a great palatability enhancer. My dogs have never had a problem with food acceptance. But for those who do, it’s worth knowing that sensory attributes like taste, aroma and texture (mouthfeel) are closely related to canine food preferences. Distribution of fat throughout a meal supports rhythm and palatability[1]. Because olfactory cues play an especially important role for dogs, the aroma of a broth is fundamental[2].

The flavour and aroma of weaker broths are boosted when used to cook meat or vegetables. And in the best circular cooking tradition, that broth can then be re-used to infuse its flavour into the next set of ingredients. (I discovered only recently that what I’m doing is known as re-brothing. You live and learn.)

Wellness trends

The traditional association of chicken broth with illness, comfort and recovery is now creeping – via the usual human wellness trends – into the pet food wellness arena. Social media is full of people merrily ladling broth over their dog’s kibble as a panacea for all ills. Commercial ‘broths’ are being linked to gut health, anti-inflammation and even more far-reaching claims.

Whilst canine science has yet to provide solid evidence (outside research using purified nutrients), what we do know is that home-made broths can contribute to joint health as part of a balanced diet. They will always contain nutrients such as collagen, which plays a role in supporting healthy joints. And I am convinced (rightly or wrongly) that my double- or triple-cooked broths are even more concentrated. And they certainly contain more than the 2.5% fat I saw on one commercial label. Look:

Collagen in the form of home-made gelatinous fish broth on a spoon

Practical value

The one thing to remember is that because of varying ingredients and cooking times, no one broth will be the same as another. Home made broths are nigh on impossible to replicate, which is no bad thing. It means the aroma reward pathway will be slightly different every time. ;-)

The day-to-day value of broths lies in how they are used, regularly, as part of the overall diet. And although broth-making isn’t an exact science, amino acids such as glycine and proline, alongside small amounts of minerals, however variable those concentrations are, will still add to overall value.

Perhaps best of all, broths are supremely practical. They can be mixed with pretty much anything or simply used as a hydrating drink. And they are easy to freeze for later use, either “sec” or in combination with other things!

Some broth ideas:

Cooking rice and grains
I usually cook rice and grains in batches to save work and time. The use of broth in the steamer, even if it is diluted, enhances palatability.

Creating Sloppy Joes with barley or oats
The Sloppy Joe has become a way of capturing value in my canine rotational diet. The barley and broth matrix forms a viscous gel (beta-glucans), improving hydration and slowing nutrient transit.

Cooking vegetables for purées
Cooking in stock extracts the most out of every element, in a mutually beneficial exchange. Fish, meat or vegetables simmered in broth are imbued with flavour and nutrients. And in turn they boost the broth as it captures and retains whatever they release during cooking.

Cooking soaked beans and legumes
Soaked beans or split peas can be turned into a highly palatable canine ‘pea soup’ or ‘bean casserole’, with or without shredded meat or additional vegetables like carrot and celery.

Soaking dried mushrooms
Adds to palatability as the broth is absorbed into the mushroom flesh, allowing it to carry flavour into the dish rather than losing it in the liquid. Once rehydrated, they can be chopped or blended into mixes, adding both depth and texture.

Rehydrating dried fish
Dried sprats that weren’t a great favourite as a treat were rehydrated in broth and became an instant success as part of a meal. Some were puréed and mixed with kefir, which was also well accepted.

Making a mucilage
A chia seed mucilage is usually made by adding water, or with kefir or yoghurt for a chia pudding. A mucilage using a broth, either to be added straight into the bowl or for cooking, is another way of enhancing palatability.

Freezing in ices
Making large ice cubes is useful so as to have portioned broth on hand that thaws easily. Equally, the broth can be mixed with kefir or even shredded kitchen to form ice lollies or iced treats.

Multifunctional

Broths are certainly multifunctional. Not a superfood or elixir, but a solid, reliable hero. Each one, however variable its mineral and nutrient content, will:

    • make use of what would otherwise be discarded as waste;
    • enhance palatability;
    • help with hydration and the bolus; and
    • act as a great carrier of other ingredients.

And best of all, my dogs love them. (See also the reward pathway.)

*****

All you need for a broth is bones, water and some apple cider vinegar. Flavourings like ginger or turmeric – never salt – can be added, but they aren’t necessary. It’s often better to leave flavourings out of large batch cooks and wait until the next cook, to allow for variation later.

References:

[1] https://www.doggydelly.com/a-canine-chefs-kiss/

[2] Calderón, N., White, B. L., & Seo, H.-S. (2024). Measuring palatability of pet food products: Sensory components, evaluations, challenges, and opportunities. Journal of Food Science, 89, 8175–8196. https://doi.org/10.1111/1750-3841.17511

 

Important Considerations:

  • Always consult your veterinarian before making any significant dietary changes, particularly where there are pre-existing health conditions or dietary restrictions.
  • If you are feeding commercial food, check the label for ingredients before giving more. Excessive intake of any foods can have adverse effects.
  • Ensure (where possible) that you use high-quality, organic products specifically formulated for pets (or better still, human grade ingredients) to avoid any potential adverse effects.
  • Introduce new foods gradually to avoid adverse effects such as gastrointestinal upset or diarrhoea.
  • I provide nutritional information purely as a helpful guide. Nutritional information on ingredients is obtained from the US Department of Agriculture’s FoodData Central site (https://fdc.nal.usda.gov/index.html) and any nutritional information provided in recipes is based on an online calculator: calories and other information will vary based on brands, ingredients and other factors.
  • Check nutrient levels and recommendations for your dog’s weight, age and activity. For example this nutritional guideline produced by FEDIAF.
  • I am not a professional canine nutritionist but supporting research is cited.
  • The recipes shared were created by me and tested in my kitchen – and tasted and approved by our doggy friends!