(scroll down past diatribe for “Winner Winner Chicken Leg Bone Dinner for Dogs” recipe)
While perusing one of the Italian Greyhound groups on Facebook, someone noted that they had just pressure cooked a bunch of chicken leg bones for their Iggies with a photo. I thought “that sounds like it is dangerous!” All I have ever heard about cooked (not raw) chicken leg bones and dogs is bad news – that it splinters and tears up their insides.
Many people replied what I was thinking and it was answered – pressure cooking chicken leg bones for a long period of time (like 2+ hours) will soften the bones so that you can later mush them.
So it was Memorial Day weekend 2014 and we all know what that means – awesome sales on grillin meats! What do I have to lose but $5 to try this!? So bone in chicken legs were on sale at my favorite Mexican market for 88 cents a pound and I picked up 7 pounds of very meaty chicken legs.
I came home and tossed them in the pressure cooker with 1 cup of water. I waited for the pressure rocker to start a rockin and then I set my timer for 2 hours. I let the chicken bones naturally depressurize in the pressure cooker for another 45 minutes so this was 3 hours of curiosity killed the cat. You can’t just “peek” inside a pressure cooker until it is depressurized and check progress otherwise disaster awaits.
After those 3 long hours, I opened it up and there they were – those chicken legs lookin rather yummy with the meat falling off the bones but the chicken bones were still intact. I am skeptical at this point!
I took a large slotted serving spoon and took about 1/4 of the bones & meat and placed them in a metal mixing bowl and used my hand mixer. Much to my delight the hand mixer pulverized the bones. There were still some “chunks” in there so I used my fingers to break the bigger chunks up and then continued to use my hand mixer to pulverize the bones and meat until it looked like a pate gone wrong!
I ended up making this “stew” for feeding and ended up with 16 servings for my 3 Italian Greyhounds for less than $10 which amounts to only 20 cents a serving!
I added rice and oat flour (handmade from oats and rice) in my magic bullet because two of my Iggies could stand to gain a little weight . I decided to make the flour instead of using whole rice and oats because dogs have a difficult time digesting grains. One of my Iggies has a bit of an intolerance to grains (he gets the barfs and the trots) but he has been good 24 hours after eating it.
Since this is so inexpensive, since grain intolerant trot and vomit dog is fine, I shall dub thee “Winner Winner Chicken Leg Bone Dinner”.
Word to the wise – this is not nutritionally complete (like most homemade food) unless you add supplements so do your research. Until then you can use it as a “kibble topper”.
- 7 Pounds Chicken Legs with Bones
- 1 Whole Kale - diced fine
- 1 Small to Medium Sweet Potato - diced fine
- 1 Head of Cauliflower - diced fine
- 1 Small Package of Frozen Peas
- 1 Pound Ground Organ Meat (Beef Liver or Chicken Giblets)
- 1/2 Gallon + 2 Cups Water
- 1 Cup Oat Flour
- 1 Cup Rice Flour
- Add 1 cup water & chicken legs according to manufacture instructions - do not overfill!
- Set up pressure cooker and put heat on high until pressure valve starts rocking
- Once pressure valve starts rocking, turn heat down to get a steady rocking motion on pressure valve
- Set timer for 2 hours
- After 2 hours turn off heat and depressurize naturally which will be about another half hour to 45 minutes
- 1 cup water
- Diced sweet potato
- Diced cauliflower
- Diced kale
- Frozen Peas
- Ground organ meat
- Allow to cook while pressure cooker is cooking chicken legs and depressurizing
- In Magic Bullet, blender or food processor grind oats and rice until they reach fine flour-like consistency.
- Use a hand mixer to completely chop up and mix bones with chicken meat. I use a slotted spoon to get the chicken out and only mix 1/4 of the chicken bones at a time to avoid overkill with the hand mixer.
- Crunch larger pieces of bone between your fingertips and continue mixing chicken bones and meat until all bones are pulverized.
- 1/2 gallon water
- All contents from crockpot including juices
- Turn stove heat on to medium and stir
- Add pulverized chicken bone and meat mixture and stir
- Add left over "chicken juices" from pressure cooker and stir
- Add oat and rice flour mixture 1/4 cup at a time and stir
- Cook a half an hour over medium heat
- If consistency is too watery add more oat and rice flour until it reaches the consistency of runny oatmeal - but don't overdo it - after refrigerating or freezing it will become gelatin like from the crushed bones!
- And let sit for 2-3 more hours
- Serve warm and put the rest into freezable serving sized deli containers and freeze for later servings.
- If your dog is intolerant to grains or is chubby you can omit the 1/2 gallon of water and rice/oat flour mixture.