Easy Healthy Dog Food Recipe $.35 lb

Ingredients

• 8 lb Chicken Leg Quarters (skin removed, bone‑in for flavor; cut into large pieces)
• 4 lb Carrots (peeled and diced)
• 4 lb Potatoes (peeled and cubed; any white or russet potato)
• 2 lb Green Beans (trimmed and cut into 1‑inch pieces)
• 2 lb Peas (frozen peas, thawed)
• 12 cup Water (enough to fully cover the meat and vegetables)
• 2 cup Brown Rice (optional) (cooked separately, added at the end if desired)

Instructions

1. Prepare Ingredients

   Trim any excess skin from the chicken leg quarters, cut into large bite‑size pieces. Peel and dice carrots, cube potatoes, trim green beans, and thaw frozen peas.

   Time: PT10M

2. Sear the Chicken

   Heat the stockpot over medium‑high heat. Add the chicken pieces in a single layer and sear for about 5‑7 minutes, turning once, until lightly browned.

   Time: PT7M

   Temperature: Medium‑high

3. Add Water

   Pour in enough water to fully cover the chicken and vegetables (about 12 cups). Stir briefly.

   Time: PT2M

4. Add Vegetables

   Add the diced carrots, cubed potatoes, green beans, and peas to the pot. Give everything a quick stir.

   Time: PT2M

5. Simmer Until Meat Falls Apart

   Bring the mixture to a gentle boil, then reduce to a low simmer. Cover with the lid and cook for 2 hours, stirring occasionally, until the chicken is tender and easily pulls apart.

   Time: PT2H

   Temperature: Low simmer

6. Optional: Add Cooked Rice

   If using, stir in the pre‑cooked brown rice and let heat through for 5 minutes.

   Time: PT5M

7. Cool and Portion

   Remove the pot from heat. Let the stew cool to room temperature (about 20‑30 minutes). Portion into individual containers (≈1 lb per medium dog per day) or freezer bags.

   Time: PT30M

8. Store

   Store portions in the refrigerator for up to 3 days or freeze for up to 3 months. For long‑term storage, follow the channel’s canning tutorial.

   Time: PT5M

Nutrition Facts

Calories

200

Protein

15 g

Carbohydrates

10 g

Fat

8 g

Fiber

2 g