Popsicle of the day: Pupsicles
Written by Southlake CM on Wednesday, August 04 2010
Dogs deserve a warm-weather treat, too. This recipe substitutes thin rawhide or other chewable, dog-friendly sticks for regular popsicle sticks. If you'd rather not use the sticks, freeze the liquid in ice cube trays and store the individually wrapped cubes in the freezer in a resealable plastic food storage bag. Offer them outdoors, or in some other area where dripping chicken broth won't cause problems.
Makes about 2 quarts
Ingredients:
2 pounds raw chicken wings
4 quarts water
2 medium carrots, trimmed, peeled and cut crosswise into large chunks
4 ribs celery, cut crosswise into large pieces
Directions:
Preheat the oven to 350 degrees. Arrange the chicken wings in a single layer in a large roasting pan; roast for 30 minutes or until golden brown.
Place the water, chicken wings, carrots and celery in a large pot. Bring just to a boil over medium-high heat, then reduce the heat to medium or medium-low so that the liquid is almost imperceptibly bubbling. Skim any impurities from the surface as needed. Cook uncovered for 2 to 3 hours; the longer the time, the more the flavor will develop.
Strain into a colander placed over a large bowl; discard the solids, or save some of the cooked meat to add to your dog's food as a treat. Cool the liquid to room temperature, then transfer to the refrigerator for at least 3 hours or until well chilled. An occasional stir will speed cooling.
Remove any congealed fat from the surface and transfer the chilled mixture to individual popsicle molds; place a chew stick in the middle of each one. Freeze for at least 2 hours or until firm; freezing time will depend on the size of your mold.
To remove, dip the molds briefly into water so the popsicles release easily.
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