This recipe was inspired by JustMe's need for an "all-rounder" or general recipe she can feed all her kitties, from the youngest to the oldest.  Beleive or not, I tried real ard to make it as simple as possible and yet provide all the nutrients cats need.  It is meant to be cooked using a slow-cooker or crockpot.

Chicken for All Seasons
(Slow-cooked Chicken and Veggies)

Food Ingredients:

1 pc      Whole chicken breast, skinless
2 pcs      Chicken thighs, skinless
8 pcs      Chicken drumsticks, skinless
1 cup      Chicken hearts, diced
½ cup      Chicken liver
4      Whole boiled eggs, large
1 Cup      Diced potato
½ cup      Celery, finely chopped
½ cup      Carrots, finely chopped
½ cup      Pumpkin, canned (pure pumpkin only)
¼ tsp      Iodized salt
2-3 Cups or    Enough water to cover contents of pot


Supplements:
1 ½  tsp   Eggshell powder
2 tabs   B-50 (Vitamin B Complex 50mg), crushed
4000 mg   Taurine


Preparation:

1.   Place chicken drumsticks, thighs and breast pieces in slow cooker. Pour in enough water to cover all the chicken. Cook for  4 hours.

2.   Skim the muck and fat from off the surface of the liquid in the pot. Then add chopped celery, chopped carrot, diced potato, chopped chicken hearts, liver and salt. Cook all for another two - three hours.
 
3.   When done, remove the breasts, drumsticks and thighs; let cool.

4. Meanwhile, in a small bowl, mix the pumpkin, eggshell, taurine and Vit B together so that supplements are evenly distributed through the pumpkin.

5.  Debone the cooled down chicken parts and shred the flesh with your fingers. Combine the shredded chicken with the diced boiled eggs and the rest of the contents of the pot (chicken liver, hearts, celery, carrots, potato and broth). Stir in the pumpkin with the supplements.  Mix well.

6.  Blend all in a food processor or blender, a batch at a time. Mix thoroughly so that ingredients are evenly distributed through the final product.

7.  Measure out into portions and refrigerate or freeze what will not be used immediately.

Recipe yields 2.1kg and makes around 24.5 x 3oz portions

As fed:
Water  78.61%
Protein  13.52%
Fat   3.7%
Carb  2.4%
Fiber  0.68%
Ash  0.76%


Each 3 oz (84g) portion contains:
Calories:      87 kcal
-   from Protein  55%
-   from Fats  33%
-   from Carb  12%

Dry Matter:
Protein:   11.4 g
Fat:   3.0  g
Carb:   2.1 g
Fiber:   0.6 g
Ash:   0.6 g
Total:             17.7 g

Protein Load DM:  64.4 %
Phosphorus Load DM:  0.53%
Ash DM:   0.004%

Hmmm. Maybe it's time to buy a mini crockpot. Have been avoiding it because they're all MIC.

Cato, do you ever add vinegar to your stock while cooking a carcass? Mom uses it to leach out the calcium into the broth.

Just called mom. She says about a teaspoon for six litres. You'll notice that if you have a whole chicken carcass, the broth will become cloudy. She said that you can also accomplish the same thing by adding a tomato to the broth, but it does alter the flavor somewhat. Once the broth is cooled, you'll notice that it will turn to jelly in the fridge. I've tried it with white vinegar and you can't taste it at all.

I can just see Blinkie staking out that crock pot as HERS!

Is it really that easy?  I don't have any raw chicken left.  With skin or without?

I'm just going to leave the crock pot going overnight.   

DH moved it to the downstairs kitchen.  Don't get excited.  Original owners had a mother-in-law apartment down there.  So we kept the kitchen part intact.   

Not sure if anyone else can use this info but I'll post it just in case:

mg phosphorous in 1 lb., raw meats

ground pork  793.78  (cooked 1025.11)
ground beef  639.56 (baked 734.82)
ground lamb  712.14 (broiled 911.72)
chicken thigh  762.03 (roasted 830.07)
chicken breast   889.04  (roasted – 1034.19)

I'm trying to figure out a way to add some variety to the T&T recipe.  I use chicken since I can get local free range for cheap.  The other meats I would add - natural turkey, free-range grass fed beef, lamb, pork - are too pricey for me to use as the only meat source.  So I thought I could substitute a pound of one of those for same amount of chicken in several batches whenever I make food (usually make 8 batches at a time).

I was worried about the phosphorous levels being too high with meat substitutions, so I did a comparison of them with chicken.  The types of cooking differ, so I'm just looking at the raw food numbers.  Interesting how cooking increases P, probably because the meat loses some of the liquid and concentrates some of the nutrients.  

I'll add turkey later, forgot that one.

A few more numbers (no raw numbers on whitefish, or cooked numbers on salmon):

Turkey, young hen  875.43 (966.15 roasted)
Farmed catfish   916.25 (1111.3 dry cooked)
Whitefish   (1569.42 dry cooked) 
Atlantic salmon 1056.86
Pacific salmon, coho  1188.41

But then I'll have to get used to a new recipe!  I actually know this one by heart and barely even look at the list of ingredients posted on the wall when I'm making it.