“Since the loss of a furry companion in 2010, I have started to make my own pet food and am posting the recipes I found to be successful with my two 'hard to please' little mutts. I use free-range, antibiotic-free protein, organic vegetables and organic grains where I can and if the budget does not permit this, I resort to human grade food. Watching flyers helps to ensure economic options to feed your dog healthy choices. If you are concerned about reaching dietary demands, a multi-vitamin from your veterinary office can offer that extra they may need.”

Ingredients Nutrition

  • 1 whole large chicken
  • 14 lb chicken liver (or mixed poultry organ meat)
  • 4 cups mixed vegetables
  • 1 cup quinoa (or other grain)


  1. Roast chicken until done (until juices run clear when chicken is cut). Let cool and then either cut or tear the meat into smaller than bite-size pieces.
  2. Take bones and place them into a crockpot. Cover with boiling water and cook on low for up to 24 hours or on high for 8 hours. Let cool and crumble bones into the chicken. This is a good source of calcium!
  3. Dice organ meat into 1/2 inch pieces. Gently pan fry chicken hearts (gizzards, liver, etc) just until done.
  4. Bring 4 cups of water to a boil and add quinoa. Cook for about 12 to 15 minutes. Drain.
  5. Peel and dice vegetables into 1/2 inch or smaller pieces. Blanch mixed diced vegetables in boiling water for about 1 to 2 minutes. Drain.
  6. Mix all together. Spoon into containers (try to find containers that will hold two or three days of food), seal and freeze.
  7. NOTE: Vegetables can consist of pumpkin, sweet potato, carrots, peas, wax beans, zucchini, spinach, etc. PLEASE BE CAREFUL of those items toxic to dogs such as garlic and onions!
  8. Feel free to substitute turkey with chicken.

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