6 c. brown rice
12 eggs
4 c. rolled oats
1/4 c. olive oil
Three whole chickens
Large bag of carrots (=8 c. processed)
Large bag of spinach
20 whole black peppercorns
Large bag of broccoli
6 whole bay leaves
2 c. peeled garlic cloves
3 T. sea salt

You will need a 24 quart or larger kettle with lid, a 24" (twenty-four inch) wooden ladle, a food processor, and a two-cup measuring cup.

How to Cook:

Clean three chickens: remove necks, gizzards, heart, & liver, and trim wing ends. Place chickens in the pot and fill 3/4 full with cold water. Add cleaned garlic cloves, sea salt, bay leaves and peppercorns. Bring to a boil over medium-high heat and then reduce to a simmer for 2 hours, or until chicken falls from the bone. Strain the stock and remove bones, bay leaves, and peppercorns. Return chicken meat, stock, and garlic to pot. On medium heat, add brown rice, rolled oats, olive oil, carrots (grated or run through a food processor), and eggs. Stir all ingredients, breaking up egg yolks. Bring to a light boil stirring occasionally. Cook for about 2 hours or until rice is soft and mushy. Add entire bags of spinach and broccoli and continue cooking 1/2 hour more. Put a week's worth of food in a container and refrigerate. Bag the rest in one-gallon freezer bags and freeze.

To Serve:

"I feed 1 c. of kibble (I use three-dog-bakery all natural chicken kibble), 1/2 T. of sea meal, 1 heaping T. of cottage cheese, 2 T. of Vita Shine fish oil, 1-1/2 c. of Mr. Marley's Mush, and finally 2 chicken wing ends or turkey necks or hearts, gizzards, or livers. This is Marley's and Haille's dinner meal. Since this recipe is Irish Water Spaniel tested, I am certain your Irishers will love it. Bon Appetit!"