Chicken and Greens

-- Makes 12 servings --
As I have said before, cats do need some greens in their diet. Just remember that they need
a smaller amount than dogs do. Cats are true carnivores, whereas dogs are omnivores. This
recipe will keep in the refrigerator for 1 week and freezes beautifully for up to a month in an
airtight container. I like to freeze it in single-serving portions.

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• 3-pound roasting chicken, quartered
• 4 cups water
• 1⁄2 teaspoon salt
• 2 celery stalks with leaves
• 1 cup finely chopped carrots
• 1⁄2 cup chopped fresh parsley, or 22⁄3 tablespoons parsley flakes
• 1⁄2 cup uncooked barley
• 1 tablespoon lemon juice
• 3 teaspoon brewer’s yeast
• 5 ounces frozen chopped spinach, thawed and drained
• 1 cup chopped fresh green beans

1. Place the chicken, water, salt, and leaves from the celery in a large stockpot or slow
cooker. (Reserve the celery stalks.) Cover and bring to a boil. Reduce the heat and simmer
for 11⁄2 hours or until the chicken is tender.
2. Remove the chicken, strain the broth into a bowl, and chill the broth in the refrigerator
until the fat sets on top. Skim off the fat.
3. Remove the fat, skin, and bones from the chicken and discard. Cut the meat into bite-sized
pieces and set aside.
4. Return the broth to the pot. Chop the reserved celery stalks and add them to the broth
with the carrots, parsley, barley, lemon juice, and brewer’s yeast. Cover and simmer for
20 minutes.
5. Add the spinach, green beans, and chicken. Continue cooking for 15 minutes or until
the green beans are tender. Let cool and serve.