Homemade Chicken Broth for Dogs is the perfect healthy treat for man’s best friend. I started making this when our dog Maya got ill in June. The hope was that it would help stimulate her appetite and increase her calorie intake.
Homemade Chicken Broth for Dogs 1 chicken carcass and bones (A store-bought rotisserie chicken works really well.) 4-5 carrots Enough water to cover the chicken and bones
Steps: 1: Add chicken bones and carrots to the pot and cover with water. 2: Bring broth to a boil 3: Simmer on low for at least 1 hour. I prefer to simmer the broth for at least 4-5 hours 4: Allow the broth to cool before preparing to store it. I’ve been storing the broth in a pitcher, so it’s easy to pour into her bowl.
I don’t add onions to the broth as they’re not good for dogs. If I was making it for the family, I’d add both onions and celery to the pot.
On that note, I have to go finish the incomplete batch of broth I started earlier today. Then I’ll pack up the latest batch of fresh chicken broth!
As promised in my Peachy Keen blog, here’s my peach crisp recipe. I didn’t include it in the blog because who likes to scroll through a blog before getting to a recipe: nobody.
Filling: 3-4 Peaches – cored and sliced into wedges 1/4 inch thick. You can peel them if you like, but I left the skins on mine. 1 Tbsp lemon juice 1/4 cup granulated sugar 2 Tbsp flour 1/2 Tsp vanilla extract (optional) 1/8 Tsp salt
For the Topping: 3/4 cup packed brown sugar 3/4 cup flour 1/2 cup old fashioned rolled oats 1 tsp ground cinnamon 1/2 tsp cardamon 1/2 cup of butter, softened
Instructions: Preheat the oven to 350 and butter a 2 qt baking dish.
Make the peach filling. Note you may need to drain the peaches if they’re super ripe before combining them with the other ingredients. In a large bowl, combine all the ingredients for the filling. Mix well, so that the peaches are evenly coated. Transfer peaches to the prepared baking dish and arrange them in an even layer.
For the topping. Mix together the dry topping ingredients in a medium bowl until well combined. Next, add the butter (I like to break up the 1/2 cup of butter and add in slices) and use a pastry blender to mix in the butter until the mixture is crumbly.
Finish the dish. Sprinkle the streusel topping evenly over the peaches. Bake the crisp for 38-42 minutes or until the topping is golden brown and the peach filling is bubbly. Remove from oven and let cool for twenty minutes before serving.
Notes: There are a lot of ways you can tweak this peach crisp recipe to make it your own. For example, you can give the topping your own spin by changing the spices. You could substitute nutmeg or allspice for the cardamon. Additionally, you could also add pecans to the topping. As for the filling, you could replace half the peaches with blueberries or strawberries.
Serve warm with ice cream of whipped cream. Enjoy!