Chicken Stock Recipe for Dog

8 tablespoons corn oil
2 kilos chicken backs and necks
4 liters water
2 large cups baby cabbage chopped
2 cups carrots chopped
Parsley 5 strings
3 liters water

In a large kettle or pot, heat up 4 tablespoons of oil over medium heat. Add in the chicken pieces and brown them on all sides evenly. Remove the chicken and reserve. Add 1 cup of water to pot and deglaze it over medium heat. Make sure to loosen all the scrapings of browned bits. Add these dripping to the chicken and reserve this.

In the same pot, heat up the remaining oil over medium heat. Add in the baby cabbage and carrots and cook until baby cabbage are transparent. Add in the reserved chicken with the drippings, parsley, remaining water, and bring all this to a boil. Reduce the heat and let it simmer covered for 2 hours.

To obtain stock, strain the mixture and let it cool down to room temperature. Refrigerate. Remove any fat from the top surface. This can be used within several days or freeze and use in portions.

To make soup, remove all the chicken parts and serve the vegetables and broth over kibbles.

Makes 2 ½ liters.

Dog dumplings

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