Homemade Chicken & Vegetable Dog Food Recipe


This recipe makes about 15 pounds. enough to feed a 40 pound dog two meals a day for a week. It contains 1,200 Kcal / kg or 34 Kcal / oz. More diet details and feeding instructions are provided later in this article. This recipe was created with the help of an animal nutritionist, Dr. Susan Lauten, and is balanced according to NRC guidelines.

Instructions are for using an electric pressure cooker, but a variety of other methods, from slow cookers (also known as crock pots) to poaching, roasting, sous vide, or steaming are options too (tips are available online). However, it is much easier and quicker to use an electric pressure cooker.

The ingredients are fresh and uncooked unless otherwise stated. Quantities must be strictly adhered to, but there is latitude in the variety of fruits and vegetables that can be used, and you can use thawed frozen varieties as well. The supplements are specific brands and offer a unique blend. It is important to use kitchen scales to weigh each ingredient.

Since this recipe contains a large amount of ingredients, it should be made in two batches. it doesn’t fit in a pot, not even in the larger sizes. These stoves should not be filled to more than three quarters of their capacity. The recipe can also be cut in half to make 7½ pounds. from eating. Note that an 8 liter model was used when testing this recipe.


This recipe can be made in a slow cooker or instant pot

15 lbs.

Essential tools:
Electric pressure cooker, kitchen scale, food processor

Animal sources of protein
Important: Chicken can shrink by up to 30% when cooked. Start with 10 pounds. of raw chicken to get 7 pounds. cooked.
6 lbs. Skinless, boneless chicken breast meat (raw)
4 lbs. Skinless, boneless chicken thighs (raw)
7 oz. Chicken liver
3 oz. Chicken stomach
3 oz. Chicken hearts
6 eggs (raw)
24 oz. Chicken broth (made from cooking the chicken)
3.75 oz. Canned sardines in spring water, drained


vegetables and fruit
1½ lbs. Sweet potatoes (unpeeled)
10 ounces. Carrots (unpeeled)
8 ounces. Cabbage or broccoli, Brussels sprouts, etc.
4 oz. Kale or other leafy vegetables
8 ounces. Butternut squash or similar squash
4 oz. Blueberries (or other berries, fresh or frozen)
12 ounces. green beans or peas
6 ounces. pumpkin puree
¼ Cup of parsley, stems included
8 ounces. Apple

Seeds and grains
6 ounces. quick-boiling oats (dry)
8 ounces. cooked chickpea beans (also known as chickpeas)
3 TBSP. ground pumpkin seeds
3 TBSP. ground sunflower seeds
1 tablespoon. Chia seeds
1 tablespoon. ground flaxseed

1 vitamin E, 100 IU
4½ tsp. (17 g) calcium carbonate from eggshells
1¼ tsp. Taurine Powder (NOW)
1 tablet of zinc copper (Solaray)
2 tablets of ground Up & Up Woman’s Daily Multivitamin (Target)
¼ tsp. Seaweed Powder (NOW); comes with tiny spoon;
10 of its spoons are equivalent to ¼ tsp.



  • Using an electric pressure cooker, cook 4 ounces. dried chickpea beans in 2 c. with the setting “Bean / Chili” at high pressure for 20 minutes. This will produce 8 ounces. of cooked beans. Or you can use drained canned chickpeas.
  • Drain the beans and let them cool. Empty the pot.


  • Cut the chicken into large pieces and cut off most of the fat. Roughly chop the organ meat (liver, etc.). Put half of the meat in the saucepan with 1½ cups of water and cook for 10 minutes on low pressure. Of course, release the pressure. Transfer the chicken to a large bowl or pan. Reserve the broth.
  • Return 1 ½ c. Put the broth in the stove and add the rest of the raw meat. Repeat the cooking process.
  • Reserve the broth.


  • Finely dice / process the sweet potatoes and other vegetables and fruits, including the parsley, with a food processor or by hand. Grind the cooked (or canned) chickpeas in a food processor.
  • Put half of the cooked chicken back in the pot along with 12 ounces. of the reserved chicken broth and half of the vegetables and cook for 5 minutes. at low pressure; Use manual sharing. (Since the chicken was cooked, the ingredients only need to be cooked lightly – hence the shorter time.)


  • Add 3 beaten eggs, 4 ounces. of ground chickpeas half of the ground seeds (without the flaxseed, which is heat sensitive and added later), half of the sardines, and 3 ounces. uncooked oats.
  • Stir together. The chicken and other ingredients must be mixed in well.
  • Keep warm in the covered pot for a few minutes (time for the eggs and oats to cook). Then take the inner pot off the stove and let the food cool down.

Note: Oats, eggs and chia also act as binding / thickening agents.


  • Move this batch into a large bowl and repeat the cooking process for the second batch of ingredients.

Step six

  • Stir and dissolve the supplements and ground flaxseed in a small amount of the broth; If you are using the vitamins in capsules, break or cut them in half and grind the tablets. Scatter half on each batch of chilled food and add well. It is very important that all ingredients are mixed thoroughly.
  • Use the pulse function of a food processor to mix everything together. This will ensure that all the ingredients are evenly distributed and that the food has a mushy, thickly pureed consistency. Or do it manually with a masher, or even by hand (similar to how you would make meatloaf).
  • Make sure to break apart the chicken pieces (which should already be well shredded) and mix them especially well with everything else.

Note: While some commercially available freshly cooked meals contain identifiable ingredients, it is mainly for our benefit. In dogs, the muddy consistency supports digestion and bioavailability.

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