-
Remove chicken and
giblets (if included) from
plastic and place in a large Dutch oven. Cover
with water and place on medium high heat. Bring to a boil and
simmer over low heat approximately 30 minutes.
-
After the 30 minutes of
cooking, add the two whole eggs into the hot water containing the
chicken and continue to simmer another 15 minutes to cook the eggs.
Chicken should be cooked until fork tender and the juices run clear.
-
Remove from heat and let
for 15-20 minutes. Remove chicken and eggs from pot to a
platter to finish cooling - reserving the chicken stock.
-
While the chicken is
cooling, add the kibble, oats and brewers yeast to the chicken stock
to soften. Stir well to dissolve the brewers yeast.
-
When the chicken is cool
enough to handle, remove the meat from the bone and cut or tear into
small pieces. Discard the bones. Be sure to use all of the
fat and skin. Peel the eggs and dice or finely break into pieces.
-
When the kibbles and
oats have softened, stir in the chicken meat, eggs, and Linatone. Stir together to mix well.
-
Using a food processor
or blender, puree the mixture to baby food consistency. Add
additional water if more liquid is needed to achieve the right
consistency.
-
Place in smaller
containers and freeze. (A serving size for each ferret is
approximately 1 ounce which is the size of a shot glass. Freeze
no more than a five day supply in each container.)
