Using chickens necks and bones?(Also, good recipes for using stock??)

[Wolf-Kim]

Thanks a TON! And Adam hasn't even called yet!

Anyone feel free to add in! I'm always open to suggestions and options!

Thanks again PurpleChicken!

-Kim

 

[PurpleChicken]

Our dogs get a cup of soup, meat and all, with their kibble twice a day.
They are spoiled.

I've read dogs can eat raw chicken without any problem. It does make sense.

I throw them a few of the slow cooked bones. They are soft so they don't splinter
at all.

 

[Wolf-Kim]

Is that Black Pepper you use?

Can you feed the dogs intestines? Are there any organs you shouldn't use?

-Kim

 

[PurpleChicken]

Quote:
Yup, fresh ground is best. I use at least a tablespoon per pot or more. I don't
measure I just poor in.

Another thing I learned was salting the soup at first worked better than after or
while it's cooking. You can always salt and pepper to taste.

 

[ninjapoodles]

Kim, they're on a raw fresh diet anyway, so it's not a shock to their systems or anything...it might be, if your dog was on processed food. I always toss raw scraps to the dogs while I cook, when I'm trimming off gristle and fat and skin and stuff like that. Like I say, I've never processed my own birds, so I've never had a ton of the organs at once. So when I toss them to the dogs, it's like a treat that doesn't really affect the balance of their diet.

The musclergan meat ratio that I feed is about 5:1, and it's important to stick pretty close to that. Light-bulb moment for me was when I learned that heart counts as a muscle, NOT an organ!

So yeah, for dogs, offal=YUMMY.

If I had to guess, I'd predict that we'll be freezing the innards mostly for this purpose. Or to make giblet gravy that one time a year I do that.

 

[PurpleChicken]

Quote:
That's some good info. I'm tired of throwing away the heart and liver and other
goodies.

 

[Wolf-Kim]

That is great info. Knowing all this will cut down my waste significantly and make me feel a little better. I hate waste.

That is the one thing the commercial industry does that I agree with. They use ALL the parts. Even if the "excess" parts are ground up and used for meal, they are still used.

We tried to just take the meat off of some of the roos we did today. We weren't very happy with it, it left a lot of meat still on the bones. I quartered the bird I did and Adam and I both agreed that turned out much better! So if we don't keep them whole, we'll quarter 'em.

-Kim

 

[ninjapoodles]

It's really frustrating--we're in Arkansas, home of TYSON, for crying out loud, and you cannot buy chicken necks and backs. Turkey necks are a rare find. It turns out that it's more economical to grind them up and sell them as fertilizer than to sell them as food. I know people who use chicken necks/backs as the bulk of their dogs' diet, and it works out great for them because they can get them so cheap. Not here!

We try to limit fat intake, so may not pluck a lot of birds (plus we'll mostly have straight-up roos), and I'm already feeling guilty about skinning the birds and wasting the skin. I may give it, feathers and all, to the dogs. They're actually pretty good about plucking their own, as I learned at my last place, when we had "feral" chickens.

 

[Wolf-Kim]

Quote:
Can you lead me to a good site that has good information about feeding dogs necks and backs?

We live next to a town that's home to a turkey processing plant. So I may be able to use those if they truly are cheap.

-Kim

 

[JennsPeeps]

If you're still looking for a good stock recipe, here's my fav: http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_23730,00.html

I

Alton Brown.