Things You'll Need:
- Fresh meat, your choice of beef, chicken or turkey
- Fresh or frozen vegetables such as carrots, peas or broccoli
- Rice, potatoes or oatmeal to use as a binder and filler
- Mild seasonings to enhance flavors such as parsley
- Chicken or beef broth
- Gravy to go with your choice of meat, used as a thickener
- Olive oil, vegetable oil or bacon grease for browning meat
- Large stockpot or crock pot for stewing
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Step 1
Select cuts of meat that are inexpensive yet nutritious. Beef ribs or a chuck roast is a good choice for beef. Ground beef is fine as well; any inexpensive cut is fine.
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Step 2
Cut the ribs apart or cut the roast into small cubes
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Step 3
Place a small amount of oil in a heavy skillet and quickly sear the meat
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Step 4
Remove the meat from the pan.
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Step 5
Add just enough water to the pan to stir up the brown bits.
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Step 6
Add 2 cups of beef broth, reduce heat and simmer for 2 minutes to enhance the flavor.
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Step 1
Wash a whole stewing chicken or small turkey inside and out.
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Step 2
Remove the giblets.
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Step 3
Place the chicken or turkey in a large stockpot, add six to eight cups of water and bring to a boil.
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Step 4
Add 2 cut up carrots and 2 stalks of celery.
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Step 5
Bring to a boil, reduce heat and simmer for 1 hour.
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Step 6
Remove chicken or turkey from water and de-bone, saving some fat and skin with the meat.
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Step 7
Save the water as a base and add chicken broth or bouillon for flavoring.
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Step 8
Add the boneless giblets to the stock.
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Step 9
Discard the celery stalks.
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Step 1
Transfer the beef or chicken broth into a large stockpot or crock pot and bring broth to a boil.
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Step 2
Wash the vegetables and cut into bite-sized pieces.
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Step 3
Add the vegetables and browned meat or boiled chicken to the stock.
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Step 4
Bring the stock to a boil then reduce heat to a simmer.
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Step 5
Add the potatoes at this time but not the rice or oatmeal.
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Step 6
Simmer approximately 1½ hours on low heat.
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Step 7
Add the gravy for more flavoring and thickening.
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Step 8
Add the prepared rice or oatmeal at this time if not using potatoes.
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Step 9
Cook for 30 minutes more until flavors "marry."











Comments
wesleyhubbard said
on 3/17/2008 I have been cooking for my 3 year old Boxer since day one. In the proposed recipe the suggestion that green vegtables, especially peas, be used in dog food makes me uneasy. I did a lot of research into cooking for my dog and found several articles which said peas are poisonous to dogs. I normally boil a combination of chicken gizzard, chicken liver, either chicken breast or turkey along with a either a handful of rice or one shredded carrot or one shredded potato. I try to feed her (she is 60 pounds) a one pound meal, twice per day. I usually cook each meal fresh but will sometimes make a double portion at dinner so that the next morning breakfast is ready (if I need to leave for work early). Along with moderate exercise she is trim and very healthy. As a treat I sometimes add one can of sardines to her food (don't cook the sardines). She loves sardines so I mix them well with the other
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tltfaas said
on 11/15/2007 This is a fantastic helpful article. You also need to be mindful of human food that is poisonous to dogs. The internet has information on this.
http://www.dog-and-cat-food.com