My cat’s allergies are endless. This is all he can eat. It’s not fun to make, but he loves it!
About 8 lbs. chicken leg and thigh quarters
3 lbs. white sweet potatoes
4 oz mixed chicken parts (hearts, livers, gizzards)
1/2 tsp salt
Place chicken in a large pot and completely cover with water. Add salt. Bring to a boil, and lower heat to simmer. Cook chicken for about an hour, until it is completely cooked and falling off the bone. Remove chicken to a plate and set aside and allow to cool. Do not pour out water, you will need all the stock to complete this recipe.
Strain the water into a second large pot, so any small pieces of bone are removed.
Rinse and peel sweet potatoes. Cut into large chunks. Boil sweet potatoes in chicken stock until fork tender. Meanwhile, remove chicken from bones, being careful to remove pin bones in legs. Remove most of the skin.
When the sweet potatoes are done, add chicken parts, but place in a small strainer or spider. They will only take a few minutes to cook in boiling water.
Place organ meat into the blender with a little bit of sweet potatoes and some of the sweet potato/chicken stock. Blend until organ meat is obliterated like a gross milkshake.
Blend chicken in batches with sweet potatoes and stock. Blend briefly, so the chicken still has some chunks. Mix well in a large pot. Freeze any portion that won’t be used in 3-4 days. Defrost as needed.