Pet Corner: The Colonel’s Chicken Dinner


| October/November 2010


• 1 pound chicken or turkey (combination of breasts and thighs)
• 3 ounces chicken liver
• 1 large sweet potato or yam, baked and chopped
• 1/2 pound broccoli florets or stalks
• 2 tablespoons fresh parsley
• 1/4 teaspoon iodized salt
• 1 teaspoon eggshell powder or bonemeal
• 100 IU vitamin E
• 1/2 teaspoon wild salmon or cod liver oil

1. In a sauté pan, cook the chicken and liver until the juices run clear when pierced with a fork. 

2. Allow the meat to cool slightly, then pulse it in a food processor until ground. (You can experiment with the texture.)

3. Place sweet potato, broccoli, parsley, salt and supplements in the workbowl of a food processor and pulse until thoroughly mixed.

4. Mix the vegetables and meat thoroughly. Refrigerate or freeze immediately in individual portion-size packets.





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