Collection: Dog Food

5 Simple Recipes For Raw Dog Food 5 Simple Recipes For Raw Dog Food

Ingredients

  • 1. Chicken And Carrots
  • This is one of the easiest meals to prepare. It’s very healthy for older dogs.
  • Ingredients
  • 35% – 50% chicken thighs or breasts
  • 10% – 30% chicken hearts and liver
  • 12% – 15% ground chicken bone
  • 5% raw or lightly boiled chicken eggs
  • 5% – 20% organic carrots
  • 5% – 20% organic green beans
  • 2. Beef And Greens
  • Leafy green vegetables are full of nutrition. Research shows that greens may help prevent cancer.
  • Ingredients
  • 35% – 50% beef – ground, cheek or stewing
  • 10% – 30% beef hearts and liver
  • 12% – 15% beef tail bones
  • 5% – 10% organic green apples
  • 5% – 10% organic collard greens
  • 5% – 20% organic kale
  • 3. Turkey And Chicken With Fish
  • Fish is a good source of omega-3 essential fatty acids, which are important for immune and brain health as well as joints and skin.
  • Ingredients
  • 12% – 15% bone-in chicken and turkey (ground or whole)
  • 35% – 50% mackerel or other oily fish
  • 10% – 30% chicken and turkey hearts and liver
  • 5% lightly boiled chicken eggs
  • 5% – 10% organic spinach
  • 5% – 10% organic broccoli
  • 4. Chicken And Beef Delight
  • This is a great combo that gives your dog whole food nutrition from beef and chicken.
  • Ingredients
  • 20% – 25% chicken thighs or breasts
  • 20% – 25% beef – ground, cheek or stewing
  • 10% – 30% beef hearts and liver
  • 12% – 15% ground chicken bone
  • 5% – 10% organic green beans
  • 5% – 10% organic broccoli
  • 5. Chicken And Greens
  • Here are those nutritious leafy greens again!
  • Ingredients
  • 35% – 50% chicken thighs or breasts
  • 10% – 30% chicken hearts and liver
  • 12% – 15% ground chicken bone
  • 5% – 10% organic broccoli
  • 5% – 10% organic spinach
  • 5% – 10% organic carrots

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Homemade Reduced-Salt Chicken Stock Makes approximately 2.5–3 litres Ingredients * 1.5–2 kg chicken bones/carcasses * chicken frames are perfect and inexpensive * wings, necks and backs are also excellent * 2 large carrots, roughly chopped * 2 celery stalks, roughly chopped * 2 brown onions, quartered * 4 garlic cloves, lightly crushed * 2 bay leaves * 6–8 whole black peppercorns * Small handful fresh parsley, including stalks * 2–3 sprigs fresh thyme, optional * Approximately 3.5–4 L cold water, or enough to just cover everything * No added salt I actually recommend making it without salt altogether. Then when you use 1 cup in a recipe, you control the salt in that particular dish. It essentially becomes your own no-added-salt chicken stock. Method 1. Optional, but excellent for flavour: place the chicken bones on a roasting tray and roast at 200°C fan-forced for 30–40 minutes, until lightly golden. You don’t need them deeply browned. 2. Transfer the bones to a large stockpot. Add the carrot, celery, onion, garlic, bay leaves, peppercorns, parsley and thyme. 3. Pour over enough cold water to just cover everything. You don’t want excessive water because you’re aiming for a flavourful stock rather than a watery broth. 4. Slowly bring it just to a simmer. 5. Once simmering, turn the heat right down. You want the occasional gentle bubble — not a rolling boil. 6. Simmer uncovered for around 3–4 hours. Occasionally skim away any foam/fat that rises to the surface. Add a little hot water if necessary to keep the bones mostly submerged. 7. Strain everything through a fine sieve. Don’t press or mash the vegetables through; just allow the liquid to drain. 8. Return the strained stock to the clean saucepan and simmer uncovered for another 20–40 minutes, if needed, until you’ve got roughly 2.5–3 litres and the flavour is pleasantly concentrated. 9. Cool promptly, then refrigerate. Once completely cold, you’ll probably see a layer of chicken fat set on top. Lift this off for an especially low-fat stock.
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