SPOT'S CHICKEN STEW

Candy

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Aug 29, 2008
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ogs - varies depending on age, activity level, health, weight and season. These are guidelines based on weight; the total is per day and should be divided between two meals:

Up to 10 pounds - 1 to 11/2 cups
11 to 20 pounds - 2 to 3 cups
21 to 40 pounds - 4 cups
For each additional 20 pounds, add 2 cups.

SPOT'S CHICKEN STEW

21/2 pounds whole chicken or turkey (bones, organs, skin and all)
1/4 cup chopped fresh garlic
1 cup green peas
1 cup coarsely chopped carrots
1/2 cup coarsely chopped sweet potato
1/2 cup coarsely chopped zucchini
1/2 cup coarsely chopped yellow squash
1/2 cup coarsely chopped green beans
1/2 cup coarsely chopped celery
1 tablespoon kelp powder
1 tablespoon chopped rosemary
11 to 16 cups spring water

For dogs only: Add 8 ounces whole barley and 6 ounces rolled oats, and adjust the water content to 16 cups spring water or enough to cover the ingredients. (The grains are not recommended for cats.)

Yield: 20 cups.
Combine all ingredients in a 10-quart stainless-steel stockpot with enough water to cover. Bring to a boil, then turn down heat as low as possible and simmer for 2 hours; carrots should be very soft.
Remove from heat, let cool, and debone the chicken.
With an electric hand mixer or a food processor, blend the ingredients into a puree. The stew should be slightly thicker for dogs and more soupy for cats.
Using plastic baggies or yogurt containers, divide into meal-sized portions. Refrigerate three days' worth and freeze the rest.