FOOD POISONING CHICKEN RECIPES

Steps:

• 1 Cook rice in water until it boils. Cover and simmer until grains are soft. Remove from heat and cool.
• 2 Meanwhile, chop filling into strips or sticks.
• 3 Mix sugar and vinegar. Combine it with cooled rice – this gives it flavour and stickiness.
• 4 On your sushi bamboo mat, spread out 1 sheet of nori.
• 5 Cover it as thinly as you can with the rice mixture. Leave an uncovered 2cm strip of nori along the top edge (to seal the roll).
• 6 In the centre of the nori, lay out horizontal lines of your filling (eg. a line of salmon and a line of cucumber). Don't overload your sushi with filling.
• 7 Now for the tricky part. Grip the mat firmly in both hands and roll up sushi as tight as you can. The mat will help you apply even pressure along the roll. Note: don't roll up the mat into the sushi!
• 8 Wet the rice-free strip of nori and 'glue' it to the sushi roll.
• 9 Chop the roll into 3cm slices – you're done!  Repeat steps 4-9 with different fillings for the remaining 3 sheets of nori. You will get better with every roll!

Steps:

• Bake (at 350 degrees) the chicken/turkey thighs and liver leaving ~50% of the thigh meat raw. (The time needed varies depending on how thick the thighs are but is usually ~15 minutes, give or take.) The liver will be cooked more than the meat which is fine.
• Remove from the oven and put in cold water to stop the cooking process.
• Remove some of the raw meat from the bone for chunking (for the version in the picture, I used a grinder, if you use meat shears or a knife to "chunk" the meat - cutting it into small pieces about the size of a dime, it will look like the second picture). The bigger, the better. Keep in mind that raw meat is more tenacious (and better for teeth) than cooked meat. Make sure that you include the skin and all the fat!
• If using eggs, make sure you cook the whites (the yolks can be cooked or left raw). Break the egg into small pieces so that it incorporates into the rest of the ingredients.
• Mix together the meat/liver/skin, egg whites, and fat drippings in one large bowl. Placed mixture in the refrigerator while the supplements are mixed up.
• Combine the water, egg yolks (if you only cooked the white versus the whole egg), vitamin E, vitamin B-complex, taurine, salt, bone meal, and fish oil with a whisk. Note that it is helpful to put the fish oil capsules in warm water in advance of mixing up the supplement slurry. It takes about 15 minutes for them to dissolve and I use my hand to make sure that all of the oil is squeezed out of each capsule. Some people poke the fish oil capsules with a pin. It is ok to leave the capsules in the water. Most cats readily eat them but if your cat is not fond of fish, then you may want to remove them.
• Pour the supplement slurry into the meat/skin/liver/egg mixture. Mix very well.
• Portion into containers and freeze. Leave at least 3/4" of head space to allow for expansion.
• Ideally, the food should only be in the refrigerator (in a completely thawed state) for 48 - 72 hours so keep that in mind when choosing your container size. The average cat eats about 3.5-6 ounces per day.