This large-batch preparation combines boneless chicken breast, chicken liver, rice, oats and squash. The supplied recipe image is labelled a two-week batch draft. That label describes the source, not a verified yield or feeding plan for another dog.
The ingredient ranges and supplement instructions are not precise enough to establish nutritional balance. This article records the draft and explains food preparation; it does not endorse the listed calcium or supplement amounts as appropriate for general use.
Protein ingredients from the draft
- 10–11 lb boneless, skinless chicken breast, trimmed and ground
- 1.5 lb chicken livers, ground or finely chopped
- 2 cups liquid egg whites
The source says to omit egg whites if the mixture is too wet. A formulated diet should not be altered that way without review: removing an ingredient changes more than texture. The source also does not clearly establish whether the meat weights are before or after cooking. Confirm exact weights and preparation states in the final formulation.
Grains and potato
- 4 cups dry white rice, cooked before mixing
- 5 cups dry rolled oats, described as soaked overnight
- 2 cups plain potato flakes; the source names Bob’s Red Mill
Measure rice and oats dry, as specified. If soaking oats overnight, keep them refrigerated. For this preparation guide, cook the oats according to package directions after soaking; soaking alone is not presented as a cooking step. Use plain potato flakes without seasoning and prepare according to the product directions using water rather than adding unlisted milk or butter.
Vegetables
- 6–7 lb butternut squash, steamed and mashed
- 1–2 cups plain pumpkin puree
- 4–5 lb zucchini and yellow squash blend
The source gives seven to eight 15-ounce cans of butternut puree as an alternative. Those cans total 105–120 ounces, or approximately 6.6–7.5 lb of puree. That is not automatically equivalent to the listed fresh squash weight, especially if peel and seeds were included in that weight. Record the prepared edible weight and use an approved substitution.
The pumpkin line also says one small can. Can sizes vary, so use an exact measured amount in the final recipe. Choose plain purees rather than pie filling or seasoned vegetable products.
Other listed ingredients
- 2 tablespoons coconut flour
- 2 teaspoons ground flaxseed
- 2 tablespoons unsalted bone broth powder
- Distilled water as needed, as specified in the source
Check the broth powder label for onion, garlic and other seasoning. Brand and composition matter when a recipe is formulated. No exact water volume or finished batch weight was supplied.
Calcium, salt and supplements: source details for review
The screenshot lists 4 tablespoons ground eggshell powder, 1/2 teaspoon iodized salt in the rice water, and RX Essentials at an established dose. These are transcribed source details, not recommended doses. The supplement amount and exact product formulation are missing, and the eggshell powder’s calcium concentration has not been established.
Have a veterinary nutritionist specify the complete recipe, including calcium, iodine and supplements, before using it for regular meals. Do not independently add the listed amounts or assume that a multivitamin makes this draft complete. The original image below is retained for reference, including its unresolved instructions.
Cook the chicken, liver and egg whites
Work in manageable batches and keep unused raw ingredients refrigerated. Cook chicken and chicken liver to at least 165°F (74°C), checked with a food thermometer in several places. The source’s phrase gently cooked should not be interpreted as partially cooked. Cook liquid egg whites according to their package instructions until fully set.
Prepare and combine the cooked ingredients
Cook the rice separately. Peel and deseed fresh butternut squash, steam until tender and mash. Wash and chop zucchini and yellow squash, then cook until soft. Keep raw-meat utensils separate from cooked food.
Once exact amounts have been established, combine the cooked chicken, liver, egg whites, rice and oats in a clean food-safe container. Mix in prepared potato flakes and the measured vegetable purees, followed by the cooked chopped squash. Divide the mixing work among smaller containers if necessary.
Add only the other ingredients and supplements specified in the reviewed formulation, following its instructions on when to add them. Record any water added rather than using texture as a reason to omit food ingredients. No kitchen testing or nutrient analysis has been performed for this draft.
Cool, portion and freeze
Divide cooked food into shallow containers promptly. Refrigerate within two hours of cooking, or within one hour above 90°F (32°C). Keep at 40°F (4°C) or colder and use refrigerated portions within three to four days. Freeze the rest promptly; a two-week batch should not mean two weeks in the refrigerator.
Pack into food-safe freezer bags or containers, label with the date and portion weight, and thaw in the refrigerator. The number of bags shown does not establish a daily serving or calorie count. Follow the individualized serving amount supplied with a complete formulation.
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