In the kitchen
Chicken and Fennel Howl
(makes lots of servings!)
Note from Fred & Tess:
As it has been very cold and icy recently we thought we would try a warm recipe, well our humans put the kettle on when they come back from our walks so why can't we get something warm! BOL!
There is a lot of chopping so nose bump your humans to get help.
4 chicken thighs (finely chopped)
600ml weak salt-free vegetable stock
1 Fennel bulb (halved, cored and finely chopped)
1 Celery stick (finely chopped)
1 Carrot (finely chopped)
1/2 tsp oil
1 tsp flour
1. Heat the oil in a large saucepan and add the fennel. Cook the fennel for 10 minutes until softened, stirring occasionally so it doesn't burn.
2. Add the carrot and celery and mix with the fennel, add the flour and stir to coat the vegetables.
3. Pour in the stock and bring to a simmer, then add the chicken. Cook for approx 15 minutes or until the chicken is cooked through.
4. You want a stew consistency so add flour if necessary, to thicken.
5. Leave to cool before eating (it mixes well with kibble).
Will keep for two days in the fridge or portion and freeze.