2 ½ pounds whole chicken
¼ cup chopped fresh garlic
1 cup green peas
1 cup coarsely chopped carrots
½ cup coarsely chopped sweet potato
½ cup coarsely chopped zucchini
½ cup coarsely chopped yellow squash
½ cup coarsely chopped green beans
½ cup coarsely chopped celery
1 tablespoon kelp powder
1 tablespoon dried rosemary
11 to 16 cups spring water
Combine all ingredients in a 10-quart stainless-steel stockpot with enough water to cover. Bring to a boil, then turn down the heat as low as possible and simmer for two hours – the carrots should be quite soft at the end of the cooking time. Remove from the heat, let cool, and debone the chicken.
With an electric hand mixer, or using a food processor and working in batches, blend all the ingredients into a puree; the stew should be slightly thicker for dogs and more soupy for cats. Using zip lock bags or plastic yogurt containers, make up meal-sized portions. Refrigerate what you’ll need for three days and freeze the rest.
Amounts will vary depending on age, activity level, health, weight and season, but here are some guidelines: The average adult cat will eat roughly one cup a day. For dogs consult the table below. The amount shown should be split into at least two meals daily.
Dog’s Weight/Daily Portion
- Up to 10 pounds – 1 to 1½ cups
- 11 to 20 pounds – 2 to 3 cups
- 21 to 40 pounds – 4 cups
For each additional 20 pounds, add two cups.