How to Feed your Cat and Make Chicken Stock on the Same Go

Making your own stock is essential if you are serious about taste. The difference is equal to coffee made of home ground beans compared to coffee made of pre-ground beans. When I got my first cup of coffee made from home ground beans, there was only one option: to buy a coffee grinder and begin to use whole coffee beans. With stock, it's basically the same, especially when it comes to foods that set great emphasis on the stock, consommé, in other words the liquid component of soups, risottos and ramen, to mention a few. Granted, you can get away with pre-made stock in some situations but the taste just doesnt compare.

Now, my cat has got a relatively sensible tummy. I will not go into graphic detail but it's been enough to make me start thinking about replacing the industrial cat foods with more natural ones. So, to introduce him to actual, bona fide meat, I've come up with the idea to get two flies with one swat. I usually buy chicken wings or drumsticks for making stock, and obviously the meat left over is perfectly good for human food (but I forget to use it), but the meat can be used to feet your feline friend too. Of course, as some may be keen to note, cats don't really need their meat cooked: when have you seen a cat roasting mouse over a fire?

You can make stock from meats, bones or vegetables.  Here's a great tip from Greenthyme's blog how to make your vegetable stock in an easy and cheap way. To make rich beef stock, you can try this, for instance. Also boiling tongue makes a nice stock, instructions here. Anyways, here's one way to make chicken stock. Have a nice weekend everyone!

Chicken Stock

Obviously, you can vary this according to your needs. For more oriental taste, add for instance fresh ginger and rice wine and leave out carrots, celery and bay leaves. If you intend to use it for risotto, be sparing with salt. You can add more salt afterwards but taking it off is a bit harder ;)

Chicken meat you can use as such for cat food, or mix it to wet food, drop of lactose free sour milk product, egg yolk etc. For us bipeds, you can also use it with couscous, pasta sauce or pizza, for example. Just give it proper seasoning, as it is quite plain as such, or let simmer a little bit longer in the stock with spices and vegetables before removing meat.

• 1,2 kg chicken wings or drumsticks
• 2 onions
• 2 garlic gloves
• 1 celery stalk
• 2 smallish carrots
• 2 bay leaves
• 1 tbsp whole black peppers
• Salt

1. Put the chicken in a big kettle, cover with water and bring to boil.

2. Meanwhile, peel and chop vegetables. Rougish chopping is enough.

3. When it begins to foam, peel the foam off to acquire clear stock.

4. When the meat is done, remove it from the kettle, and let cool for a moment.

5. Put vegetables and spices into the kettle, and let simmer. When the meat has cooled a bit, remove skins and bones. Set the meat aside to cool for storing, dip the skin and bone back to the kettle. Simmer for a few hours, add cold water if the bones begin to stick out.

6. Put a sieve over a bowl, drain and set to cool. Discard bones and soggy veggies. You can initially cool it by placing the kettle/bowl in cold water, then put it in the fridge overnight.

7. Peel the excess fat off the surface

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8.  Now the stock is ready! You can freeze  it for future use. I suggest measuring in practical portions, for instance, I make the portions about 3,5 dl. That's how much I use for my risotto. It's easier to combine smaller portions than thaw just a bit from a big lump.

And that's the cat napping after his meal