4 large chicken leg quarters (about 3.5 lbs) 1/2 tsp sea salt 1 large sweet potato or 4 large carrots 1 cup frozen or canned green beans or peas 1/2 cup frozen spinach or kale 1cup brown rice or pearled barley 1 tablespoon kelp or dulse flakes (www.seaveg.com)
Place chicken and salt in 5 cups water or natural broth and bring to boil. Add barley or rice and sweet potatoes/carrots, simmer 40 minutes. Add green vegetables and continue cooking 10-15 more minutes. Remove chicken and cool. Remove bones* and cartilage, then return meat and skin to pot. Add kelp and oil. Stir and refrigerate in airtight container, stays fresh at least 1 week, or freeze some for future use.
For variation, occasionally use 3 lbs 75% lean hamburg or stew meat instead of chicken, but wait until the last 15 minutes of cooking time to add it.
Other vegetables can be used, but avoid broccoli and cabbage as they can cause gas, and corn, as it is a common allergen.
Oats or barley can be used in place of brown rice, but wheat can cause allergic reactions.
Overweight dog? It is easy to reduce calories by skimming broth and removing fat and skin from chicken.
Trying to put weight on a thin dog? Add 2-3 TBSP olive or canola oil for extra calories.
* Do NOT ever feed cooked chicken bones to a dog, they can splinter and injure the stomach or intestines.
Supplements to be added at feeding time:
Bone Meal Powder Flax Seed Oil Canine Multi-Vitamin