Copyright 2015-16 Krista Davis
All rights reserved.
(For dogs — do NOT add onions or garlic! People can eat this dish, too, but will likely find it bland. Please note: NEVER use commercial chicken broth for dog recipes because it contains onions.)
This recipe makes a large amount. Freeze the remainder without the barley, then thaw and warm to serve.
1 whole chicken
1 large turnip (optional)
7 cups water
6 potatoes, peeled
6 carrots, peeled
4 stalks celery
1 8-ounce package frozen yellow corn
1 package frozen baby lima beans
1 teaspoon thyme
1 bay leaf
In a large stockpot, combine the chicken, sliced carrots, celery, thyme, and bay leaf and enough water to cover everything. Put the lid on the pot, bring to a boil, and turn to a simmer for 1 1/2 to 2 hours.
Remove the chicken, bay leaf, carrots, turnip, and celery. Take out the fat using one of these methods. DO NOT SKIP THIS STEP, too much fat can make your dog sick.
Refrigerate the broth overnight and skim the fat off the top.
Skim off the top with a spoon or fine mesh skimmer.
Pour through a fat-separating pitcher.
Add the carrots, turnip, and celery back to the pot. Bring to a simmer again and add the potatoes. When they have cooked, remove one cupful of the potatoes, mash them with a fork and put them back in the soup to thicken it.
Meanwhile, take the meat off the chicken and dice.
Add the corn and lima beans. When they are warm, add the meat and serve over cooked barley or rice. (Do not add salt or pepper to the stew for dogs.)