Mother Earth Living

Pet Corner: The Colonel’s Chicken Dinner

<p>• 1 pound chicken or turkey (combination of breasts and thighs)<br />
• 3 ounces chicken liver<br />
• 1 large sweet potato or yam, baked and chopped<br />
• 1/2 pound broccoli florets or stalks<br />
• 2 tablespoons fresh parsley<br />
• 1/4 teaspoon iodized salt<br />
• 1 teaspoon eggshell powder or bonemeal<br />
• 100 IU vitamin E<br />
• 1/2 teaspoon wild salmon or cod liver oil</p>
<p>1. In a sauté pan, cook the chicken and liver until the juices run clear when pierced with a fork. </p>
<p>2. Allow the meat to cool slightly, then pulse it in a food processor until ground. (You can experiment with the texture.)</p>
<p>3. Place sweet potato, broccoli, parsley, salt and supplements in the workbowl of a food processor and pulse until thoroughly mixed.</p>
<p>4. Mix the vegetables and meat thoroughly. Refrigerate or freeze immediately in individual portion-size packets.</p>
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<em>Lynn Alley is a Southern California-based food and wine writer who has cooked for her pets for years.</em>
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  • Published on Sep 15, 2010
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