Help sick, ailing, and/or recovering dogs get back into top bunny-chasing form. Makes a 2-day supply for an on-the-mend, medium-sized dog.
- 12 cups of Homemade Chicken Stock (recipe below) or canned, low-sodium chicken broth
- 1 cup long-grain rice
- Cooked and mashed carrots from Homemade Chicken Stock
- 2 cups cooked and shredded chicken.
Bring the chicken stock to a boil in a large stockpot. Add the rice and carrots. Boil for 20 minutes, or until the rice is tender. Remove from heat and add the chicken. Cool to room temperature before serving.
Store covered in the refrigerator for up to 3 days.
Homemade Chicken Stock
- 3 ½ pound whole chicken
- 2 to 3 carrots, peeled and trimmed
- 1 teaspoon ground thyme
- 1 teaspoon dried rosemary
Place the chicken in 4 quarts water in a large stockpot. Bring to a boil. Add the carrots, thyme, and rosemary. Gently simmer for 1 hour, skimming excess fat off the top, until the chicken is cooked through. Remove the chicken from the stock. Carefully separate the chicken meat from the skin and bones, and set aside. Reserve the stock and discard the skin and bones. Remove the carrots, place them in a small bowl, and set aside.
Find other great recipes in the Three Dog Cookbook.