Food recipe

Homemade Chicken and Vegetable Dog Food Recipe


More dog lovers than ever have recently decided to turn to homemade dog food. Can You Make Nutritionally Complete Homemade Dog Food? Yes! We believe that the best way to feed our human and canine family members is to select the freshest ingredients and prepare the meals ourselves.

While many pet parents fear they may not be up to the challenge of producing full, balanced meals, we turned to experts who have experience with homemade dog food to find out. what’s needed. Learn more about my journey of discovery of homemade dog food.

This recipe will make approximately 15 lbs. of food, enough to feed a 40 lb dog two meals a day for a week. It contains 1200 Kcal / kg or 34 Kcal / oz. More details on nutrition and feeding instructions are discussed later in the article. This recipe was created with the help of animal nutritionist, Dr. Susan Lauten, and is balanced according to NRC guidelines.

The instructions refer to using an electric pressure cooker, but a variety of other methods, from slow cookers (or slow cookers) to poaching, roasting, sous vide or steaming are also options. However, it is much easier and faster to use an electric pressure cooker.


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The ingredients are fresh and uncooked, unless otherwise specified. The amounts should be followed closely, but there is leeway in choosing which fruits and vegetables can be used, and you can use frozen, thawed varieties as well. The supplements are brand specific and offer a unique blend. It is important to use a kitchen scale to weigh each ingredient. You will also find that in this homemade dog food recipe we use organ meats including chicken hearts, livers and gizzards.

Because this recipe has a large volume of ingredients, it must be made in two batches; it will not fit in a single pot, even the largest sizes. These cookers should not be filled to more than three quarters of their capacity. The recipe can also be cut in half, to make 7½ lbs. of food. Note that an 8 quart template was used to test this recipe.


This recipe can be made in a slow cooker or instant pot. Yield: 15 lbs. (about.)

Essential tools:

Electric pressure cooker, Kitchen scale, Food processor


Sources of animal protein
Important: chicken can shrink up to 30% during cooking; start with 10 pounds. of raw chicken to get 7 lbs. cooked.
6 pounds chicken breast, skinless, boneless (raw)
4 pounds. chicken thigh meat, skinless, boneless (raw)
7 ounces of chicken liver
3 ounces of chicken gizzards
3 ounces of chicken hearts
6 eggs (raw)
24 ounces chicken broth (made from cooking chicken)
3.75 ounces sardines, canned in spring water, drained

Vegetables and fruits
1½ pounds. sweet potatoes (unpeeled)
10 oz. carrots (unpeeled)
8 ounces of cabbage or broccoli, Brussels sprouts, etc.
4 oz. kale or other leafy vegetables
8 ounces butternut squash or similar squash
4 oz. blueberries (or other type of berry, fresh or frozen)
12 ounces green beans or peas
6 oz. pumpkin puree
?? cup of parsley, stems included
8 ounces Apple

Seeds and cereals
6 oz. quick cooking oats (dry)
8 ounces cooked chickpeas (aka chickpeas)
3 tbsp. ground pumpkin seeds
3 tbsp. ground sunflower seeds
1 tbsp. chia seeds
1 tbsp. ground flax seeds

1 vitamin E, 100 IU
4½ tsp. (17 g) calcium carbonate made from eggshells
1¼ tsp. taurine powder (NOW)
1 zinc copper tablet (Solaray)
2 ground tablets Daily Multivitamin Up & Up Woman (Target)
vs. kelp powder (NOW); comes with a small spoon;
10 of its spoonfuls are equivalent to ¼ tsp.



  • Using an electric pressure cooker, cook 4 oz. dried chickpeas in 2 tbsp. of water, using the “bean / chilli” high pressure setting for 20 minutes. This will produce 8 oz. of cooked beans. Or you can use drained canned garbanzo.
  • Drain and cool the beans. Empty the jar.


  • Cut the chicken into large chunks, removing most of the fat. Roughly chop the offal (liver, etc.). Place half of the meats in the pot with 1 ½ cups of water and cook on low pressure for 10 minutes. Let the pressure release naturally. Transfer the chicken to a large bowl or saucepan. Reserve the broth.
  • Return 1 ½ c. of broth in the slow cooker and add the remaining raw meat. Repeat the cooking process.
  • Reserve the broth.


  • Finely chop / process sweet potatoes and other vegetables and fruits, including parsley, using a food processor or by hand. Grind the cooked (or canned) chickpeas in a food processor.
  • Return half of the cooked chicken to the pot, along with 12 oz. reserved chicken broth and half the vegetables, and cook 5 min. in low pressure; use manual unlocking. (Since the chicken has been cooked, the ingredients only need to be cooked lightly, hence the shorter time.)


  • Add 3 eggs, beaten, 4 oz. crushed chickpeas, half of the crushed seeds (excluding flax seed, which is heat sensitive and will be added later), half of the sardines and 3 oz. uncooked oats.
  • Mix. Chicken and other ingredients should be mixed well.
  • Keep warm in the covered pot for a few minutes (while the eggs and oatmeal are cooking). Then remove the inner pot from the stove and allow the food to cool.

To note: Oats, eggs and chia also act as binding / thickening agents.


  • Move this batch to a large bowl, then repeat the cooking process for the second batch of ingredients.


  • Stir and dissolve the supplements and ground flax seeds in a small amount of the broth; if you are using the vitamins in capsules, be sure to break them or cut them in half and crush the tablets. Sprinkle half over each batch of cooled food and stir well. It is very important that all the ingredients are well mixed.
  • Use the Pulse feature on a food processor to mix everything up. This will ensure that all the ingredients have been evenly dispersed and the food has a pasty and thick consistency. Or do it manually using a potato masher, or even by hand (like making meatloaf).
  • Make sure to separate the chicken pieces (which should already be well grated) and toss well with everything else.

To note: Although some freshly cooked commercial dishes contain pieces of recognizable ingredients, this is mainly for our benefit. For dogs, the porridge-like consistency aids digestion and bioavailability.

Feeding guide:

10 lbs. 349 10 oz.
20 pounds 586 17 ounces
30 lbs. 794 23 ounces
40 pounds. 986 29 ounces
50 pounds. 1166 34 ounces
60 lbs. 1337 39 ounces
70 pounds. 1501 44 ounces

Each dog is an individual and the amounts vary depending on age and activity level. This table is based on the estimated needs of an impaired, moderately active adult dog.

Nutritional information:

Macronutrient analysis DRY MATTER LIKE FÉDÉ
CRUDE PROTEIN 52.0% 13.5%
BOLD EPRUDE 16.0% 4.0%
CRUDE FIBER 6.0% 1.5%
ASH 3.0% 1.0%

Ca: P ratio (calcium to phosphorus) 1.21: 1
Energy density 1200 Kcal / kg; 34 kCal / oz.

Sources of total calories:

Protein: 45.4%
Carbohydrates: 24%
Fat: 30%

List of ingredients :

Chicken breasts, chicken thighs, chicken broth, sweet potatoes, eggs, green beans, carrots, pumpkin, cabbage, apple, chickpeas, acorn squash, chicken liver, oatmeal, kale, blueberries, heart of chicken, chicken gizzard, sunflower seeds, pumpkin seeds, eggshell, chia seeds, flax seeds, taurine, vitamin D3, vitamin B3, iron, zinc, pantothenic acid, vitamin A, vitamin E, riboflavin, thiamine, pyridoxine, copper, manganese, folic acid, biotin, iodine, vitamin K, selenium, vitamin B12.


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