Ruger’s Chicken Liver Stew

In November of 2016 Ruger decided he didn’t want raw food anymore. He went through a lot when we lost Mugsy that year and I guess he just decided he wanted to eat something else. So I looked around for a homemade diet for him with everything healthy that he would love. I found this stew from a vet tech who feeds it to her dogs approved by the vet she worked for. You’re welcome to get it checked by your vet too. In fact I suggest that with anything someone recommends. Run it past the professionals for peace of mind.

I gave the recipe to my vet to take a look at and he said it looked like a lot of work but it was fine for Ruger and so I took that as a green light! I feed Ruger a cup of the stew three times a day at 7am, noon and 5pm, three cups total per day. Lately I’ve been giving him about a half a portion at night around 8pm as a snack, he seems to sleep better with something on his tummy. He always ALWAYS lets me know what time it is and it’s time to feed him. One pot of this stew lasts him about six days. I haven’t done the math on how much it costs since I don’t worry about that. If I get a longer life from him by avoiding the poisons and acceptable ingredients in commercial dog foods it’s worth every penny to do it myself. Here’s Ruger pictured in the kitchen by his pot of stew. He sits there the entire time I’m making it because he knows it is for him. :)

Ruger’s Chicken Liver Stew

  • 7 Frozen Chicken Breasts

  • 1 20 ounce container of Chicken Livers

  • 8 cups of filtered water (half a pot of water)

Bring water to a boil with the frozen chicken breasts and chicken livers. Reduce heat and simmer until the meat is cooked. Remove the meat from the water to cool and add other ingredients. I use organic vegetables.

  • 2 cups white rice (I use Boton brand)

  • 2 cups regular Quaker oats (not the quick kind)

  • 4 large fat carrots or half package of peeled baby carrots (grind in food processor)

  • 1 can of Green beans with can water (or 1 cup fresh green beans in food processor)

  • 1 cup of frozen green peas or one can peas with can water

  • 9 Eggs (wisk in food processor

  • 3 Seeded Apples (in food processor)

  • 1/2 cup Coconut Oil

Add all these ingredients stirring constantly so it doesn’t stick to the bottom of the pot. I cook this on low for a few hours, until it’s thick and soupy, you can add water if it looks too thick it should be the consistency of a thick stew. Once you’ve added all the ingredients you can use your food processor to grind the cooled chicken and livers and add them to the pot. Stir it all in real good and your wooden spoon should be able to stand up straight in the pot that’s a good gauge for the thickness. I don’t add the meat until I know all the other ingredients are pretty much cooked because I don’t want to have to add water at the end. It does thicken as it cools too but it can get too soupy if you add too much water. Once you’ve made it a few times you’ll get a feel for how thick you like it to be. Let the pot cool then store the stew in the refrigerator in three cup containers. I use a three cup Ziploc containers, one for each day that way it’s all measured out and I know when I’m running low and have to make another batch. I feed it to Ruger cold so there’s no need to heat it up before feeding. He likes it that way just fine. You can purchase a food processor on Amazon, that’s where I got mine and it washes great in the dishwasher. You can also make this in a slow cooker. If using a slow cooker just start it in the morning with the meat in the cooker covered with enough water to cover the meat and cook for a few hours until the meat is cooked through then remove the meat, same as on the stove method and add the veggies then add the meat back in once it’s all ground up and continue cooking until all the ingredients are done. I start it early at around 7am and it’s done around 7pm at night. Makes my house smell amazing too!! Ruger has to have a taste of the new food as a snack, he’s so spoiled!

If you’re using the on the stove top method, once you get all the ingredients in be sure to cook this on LOW. Otherwise it will stick to the bottom or burn to the bottom of the pot. You’re just trying to plump up the rice and oats so low is the perfect temp.

Bon Apatite!

The tools needed are one tall spaghetti pot, a food processor, wooden spoon and six Ziploc three cup storage containers.

BH