This is the recipe that I make for our Golden Retriever Maggie who is 60 lbs. I watch the sales for meats and usually find whole chicken for $0.88/lb and then add any other meats I have gotten on sale from my freezer.
Ingredients
- 4 lbs ground beef4 lbs ground beef
- 1 whole roasted chicken 1 whole roasted chicken or 4 boneless skinless chicken breasts
- turkey, lamb, pork or other meat ground or cubed (optional)turkey, lamb, pork or other meat ground or cubed (optional)
- 1 C rice1 C rice
- carrotscarrots
- broccolibroccoli
- spinach, optionalspinach, optional
- celery, optionalcelery, optional
- Shredded cabbageShredded cabbage
- 6 hard boiled eggs, chopped6 hard boiled eggs, chopped
Steps
- Dice up all the fresh veggiesDice up all the fresh veggies
- Brown the beef and drain off most of the fat in a colanderBrown the beef and drain off most of the fat in a colander
- WHOLE CHICKEN: Pull out the organs (neck, gizzard and liver) from the cavity. Throw away the neck. Put the organs and the whole chicken in a large pot and 3/4 cover with water (to make a broth with 6-8 cups of water). Bring to boil then turn down to a simmer.WHOLE CHICKEN: Pull out the organs (neck, gizzard and liver) from the cavity. Throw away the neck. Put the organs and the whole chicken in a large pot and ¾ cover with water (to make a broth with 6 to 8 cups of water). Bring to boil then turn down to a simmer.
- CHICKEN BREASTS: Put in a pot with about 6 C water (to slightly cover) and bring to a boil and then turn down to a simmerCHICKEN BREASTS: Put in a pot with about 6 C water (to slightly cover) and bring to a boil and then turn down to a simmer
- When cooked (about 1 hour for the whole chicken and 35 minutes for chicken breasts), remove chicken and let cool enough to handle. Remove all the bones, skin, etcWhen cooked (about 1 hour for the whole chicken and 35 minutes for chicken breasts), remove chicken and let cool enough to handle. Remove all the bones, skin, etc
- Add 1 cups of long grain brown rice to the broth and let simmer for 25 minutes, then add all the veggies and cook another 20 minutes.Add 1 cups of long grain brown rice to the broth and let simmer for 25 minutes, then add all the veggies and cook another 20 minutes.
- When veggies are cooked, only then divide veg/rice mixture between two large pots. Mix in meat and eggs evenly between the two pots. If needed, simmer to get any remaining liquid to absorbWhen veggies are cooked, only then divide veg/rice mixture between two large pots. Mix in meat and eggs evenly between the two pots. If needed, simmer to get any remaining liquid to absorb
- Let cool and put in individual quart baggies and freeze.Let cool and put in individual quart baggies and freeze.
- We still feed about 3/4 to 1 cup of kibble with about 3/4 cup of the homemade x twice a day (feel the ribs to know if their weight is good and adjust the quantity accordingly). I think dogs need the crunch of the kibble to keep their teeth clean. It also makes it easier to transition to just kibble if we can't give her the homemade food (due to traveling or she has to stay at the vets, etc.) I also think variety is good.We still feed about ¾ to 1 cup of kibble with about ¾ cup of the homemade x twice a day (feel the ribs to know if their weight is good and adjust the quantity accordingly). I think dogs need the crunch of the kibble to keep their teeth clean. It also makes it easier to transition to just kibble if we can't give her the homemade food (due to traveling or she has to stay at the vets, etc.) I also think variety is good.
Notes
- Quantities are estimates but you want to shoot for the mix of 70% meat, 20% veg, 10% rice
