Sneaky Pie's Cookbook For Mystery Lovers

Cat

JUST RIGHT CHICKEN

1 small whole chicken

2 tablespoons (¼ stick) unsalted butter

Put the chicken in a large pot of cold water to draw the blood out. Depending on the size of the chicken, the time will vary, but leave the chicken in a covered pot for at least an hour. If you really want to be perfect, change the cold water every 15 minutes.

When the blood is out of the chicken, again fill the pot with 1 gallon of cold water, drop in the butter, and cook over medium to medium-high heat until the meat literally falls off the bones; about hours. Set the chicken and stock aside to cool naturally.

Remove the chicken from the pot, cut into small pieces, and serve at room temperature. One small chicken will be enough for several meals.

Divide the stock in half. Refrigerate half and use later to lightly sprinkle over dry cat food—chicken flavor, of course.

Use the other half of the stock to make chicken soup for humans. Our favorite is Chicken Corn Soup (recipe follows).