Long Version: Takes more time, but cheaper.
Uses Chicken Leg Quarters or Chicken Thighs. (De-Boning required.)This method recommended for less than one week feed or for danes who need the added fat.
10 lbs. Chicken Leg Quarters ($5) or Chicken thighs ($10)
1-14 oz package Brown Rice ($1.50)
1. Defrost Chicken.
2. In stock pot, brown chicken. this will make it easier to remove skin and bones later.
3. When all Chicken is browned, add water to completely cover chicken pieces. Boil 1 hour. Check to be sure the bones can be easily pulled away from the meat. If not, boil more.
hint: if needed, weigh down the chicken with a heavy plate to keep it under water.
4. Turn off heat; Let stand covered for an hour or more to cool.
5. In sink place a large bowl to catch the liquid and a colander on top of bowl. Pour Chicken/Broth into colander. Your bowl may overflow, that's okay, you only need 6 cups of broth.
6. Return 6 cups of broth to stock pot. Bring to boil for rice.
7. When stock is boiling, pour in rice, stir one around the pot with a fork, no more.
8. Cover. Reduce heat to a simmer ( low) for 45 minutes.
Deboning Chicken.
I try to confine my mess to the sink. Before starting, I set up a little...
A wet washcloth on the counter in case the phone rings or one of my dogs has to go out, which never fails to happen!
A large freezer bag top folded down so it will stay open, set to left side in your sink. This is for the chicken skin. **
Bowl you drained the broth into set in the center for the chicken pieces.
Another large freezer bag for bones ( top folded down) set to the right in the sink.
I know this looks like I have some kind of OCD, but believe me I have done this a lot and this system is worth the set up.
** I like to broil the skin later for training treats. If you do not want to save skin, you only need one large freezer bag for both bones and skin.
Now set the colander of chicken to the left of your sink and grab a piece. Its time to get messy!
1. Peel the skin off, drop it in the left side bag.
2. Pop the bones out with your right hand. Your left hand will be holding only meat.
3. Drop the meat into the center bowl, and the bones into the right bag.
Repeat.
4. When all the meat is de-boned,check the meat for bone fragments.
5. Wipe your hands with the washcloth, seal up the chicken skin bag, put it into the freezer for treats later, and seal up the bone bag ( I put that in my freezer too to be sure my danes do not get the cooked bones. I put whole thing in the can on trash day.)
Back to the rice.
9. Dump the chicken pieces into the cooking rice. Stir once. Re-Cover. Let it cook with the rice for the remainder of the time.
10.When time is up on rice, remove from heat, empty into that big bowl you used for the chicken pieces. Cool. You can either refrigerate this entire bowl or separate into 10 equal parts for feeding. There will be about half a pound of chicken and about 1 cup or rice in each serving.
Crock Pot Version: Fast. Uses boneless chicken breasts. Can get pricey over extended period.
This method recommended when your dane needs to be fed Chicken and Rice for an extended period. (more than a week) and you are tired of De-Boning. Also good for danes who do not need the added fat of dark meat chicken.
3-6 lbs. Boneless Chicken Breasts ($6-12)
1-8 oz. Package Brown Rice.($1.00)
1. Place frozen chicken in Crock Pot.
2. Pour in enough water to barely cover chicken. Cover. Cook on Low 6 hours or High 3 hours.
3. Pour in all Rice. Increase water if rice is exposed. Leave lid off. Switch Crock Pot to High if not already.
4. Cook until rice is done, about 1 hour.
Yeilds about 3-6 servings a little heavier on the rice than the Long Version.