Repashy Chicken Pot Pie

Description

Chicken Pot Pie is a meaty omnivore gel premix formula for opportunistic species.  A complete omnivore diet that can also be fed as an occasional treat to herbivores and insectivores.

INGREDIENTS: Chicken Broth, Pea Flour, Corn Flour, Carrot Powder, Potato Flour, Heat Stabilized Rice Bran, Alfalfa meal, Dried Egg, Dandelion Flour, Black Soldier Fly Larvae Meal, Dried Seaweed Meal, Lecithin, Locust Bean Gum, Calcium Carbonate, Citric Acid, L-Methionine, Taurine, Dried Kelp, Salt, Calcium Propionate and Potassium Sorbate (as preservatives), Magnesium Amino Acid Chelate, Zinc Methionine Hydroxy Analogue Chelate, Manganese Methionine Hydroxy Analogue Chelate, Copper Methionine Hydroxy Analogue Chelate. Vitamins: (Vitamin A Supplement, Vitamin D3 Supplement, Choline Chloride, L-Ascorbyl-Polyphosphate, Vitamin E Supplement, Niacin, Beta Carotene, Pantothenic Acid, Riboflavin, Pyridoxine Hydrochloride, Thiamine Mononitrate, Folic Acid, Biotin, Vitamin B-12 Supplement, Menadione Sodium Bisulfite Complex)

Guaranteed Analysis: Crude Protein min. 35%, Crude Fat min. 6%, Crude Fiber max. 4%, Moisture max. 10%, Ash max. 8%, Calcium min. 1.2%

DIRECTIONS: Ratio is one part powder to three parts water, i.e. 1/4 cup powder and 3/4 cup water.

Microwave: Measure water into heat safe container (I use plastic containers). Heat in the microwave until water starts to boil. Add powder and mix well. Let sit on counter until gelled, approximately 2 hours.

Stove top: Measure water into a pot and boil on stove. Remove from heat. Add powder and mix well. Immediately pour into a storage container or mold, and let sit at room temp until firm.

The finished gel can be cut into cubes, shredded, or used as a whole slab. Whatever is not used immediately should be treated as fresh food. It can be stored sealed in refrigerator for up to two weeks, and in freezer for up to six months. To adjust firmness of gel, use more or less water as desired.

JERKY: Prepare gel as above, pour into deep container, and then cut gel into ¼ inch thick slices of desired size. Completely dry in Oven or Dehydrator at 150 °F (65 °C). (8-12 hours typical).