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Chicken And Greens

Chicken and Greens

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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Course: Main Course
Ingredients Method Notes

Ingredients
  

  • 3 lb Quartered Roasting Chicken
  • 4 cup Water
  • 1/2 teaspoon Salt
  • 2 piece Celery stalks with leaves
  • 1 cup Carrots, finely chopped
  • 2 tablespoon Parsley flakes or 1/2 cup chopped fresh parsley
  • 1/2 cup Barley, uncooked
  • 1 tablespoon Lemon juice
  • 3 teaspoon Brewer's yeast
  • 5 ounce Thawed and drained chopped frozen spinach
  • 1 cup Fresh green beans, chopped

Method
 

  1. Place chicken, salt, water and the celery leaves in a large stockpot or slow cooker. (Save the celery stalks.) Cover, bring to a boil. Reduce heat and simmer for 1 to one and a half hours or until chicken is tender.
  2. Remove chicken and strain broth into a bowl. Chill broth in refrigerator until top is covered in fat. Skim fat.
  3. Remove fat, skin, and bones from chicken. Discard. Cut meat into bite sized pieces. Set aside.
  4. Return broth to pot. Add chopped celery with carrots, barley, brewer’s yeast and lemon juice. Cover and simmer 20 minutes.
  5. Add chicken, spinach and green beans. Cook 15 more minutes until beans are tender. Cool and serve. It will keep refrigerated for one week or frozen for a month in an airtight container.

Notes

With credit to The Natural Pet Food Cookbook by Wendy Nan Rees and Kevin Schlanger DVM.