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    SLOW COOKER CHICKEN STOCK TREATS

    Most soups and stocks designed for humans contain ingredients that our pets can’t or shouldn’t consume, such as onion powder, salt, and hot spices. That's why we have created this simple, cat and dog-friendly recipe that can be served hot as a winter-warmer or cold/frozen in the summer. Perfect for using up leftover chicken after a roast. Remember to keep some meat on the bones to enhance the flavour and give the stock some texture. 

    Ingredients

    One or more chicken carcasses

    Water

    Fresh parsley

    Method


    1. Break up the carcass and pop it in your slow cooker.
    2. Fill the pot with water until the bones are completely covered and bring it up to the boil.
    3. Then simmer for at least 4 hours. The longer you cook the stock for, the thicker and more jelly-like it will become.You may need to add more water.
    4. When you are happy with the consistency, turn off the pot.
    5.     When the liquid is cool enough to handle comfortably, strain it into a jug through a fine wire sieve. Make sure no tiny bone fragments have
    passed through (some muslin cloth is a good precaution).
    6.     Carefully strip the meat from the bones and add it to the broth along with the chopped parsley.
    7.     Discard the bones (making sure no pets can access them).
    8. The stock can be served as is, or frozen into ice trays of a suitable size to make cooling, low-calorie snacks for both dogs and cats to enjoy in the hot weather.
    Just like us, they can be more susceptible to dehydration when it is warm, so ensuring adequate fluid intake is important.

    💡 Tips 💡If your pet requires a fat-restricted diet, remove any skin from the chicken beforehand. Alternatively, you can skim the fat from the top of the stock once it has cooled. Or, of course, you can do both. Not all pets can tolerate frozen treats, especially those prone to reflux. If your pet cannot eat chicken, why not try brewing up some lamb bones instead? Offer in moderation and under close supervision, especially when feeding for the first time. The stock can be kept in the fridge for up to 72 hours and frozen for up to 3 months.