Chicken & Millet

• Make sure the chicken thigh steaks are boneless.
• If there are still any bones, cartilage or very hard bits in there, remove them first, or at the very latest take them all out before portioning.

• Rinse the millet thoroughly with warm water in a fine sieve.
• Thinly peel the carrots if you like and cut them into the size of pieces your dog likes best.
• For small dogs or dogs that gulp their food, cut everything smaller so it can be eaten more safely.

Tip: Make sure the millet is cooked until it is really soft. That makes it easier for many dogs to digest.

• Put the millet, carrots and chicken into the rice cooker pot or an ordinary saucepan.
• Cover with water and stir once.
• If your dog is very sensitive to fat, you can trim off some of the visible fat on the chicken beforehand.

• Start the rice cooker, or bring to the boil once in a pot and then let it simmer gently.
• Check at the end: the chicken must be cooked all the way through and the millet soft and swollen.
• Don't cook it with any spices, salt, oil or butter.

• First weigh out the chicken pieces as specified in your recipe.
• Then add the millet and carrot mixture to match.
• If the meat is very tender, you can break it up a little straight away with a spoon.

• 3-day option: keep in portions in the fridge.
• 10-day option: freeze in portions.
• Ideally thaw frozen portions in the fridge the day before rather than leaving them out at room temperature.

• Put the portion in the bowl.
• Add the salmon oil and the BARF/mineral/vitamin complete supplement just before feeding, following the instructions on the pack.
• If the portion comes straight from the fridge, a small splash of hot water helps so it isn't ice-cold.

Tip: As the food is very soft, a suitable chew on the side is often a good idea for dental care.