Pupsicles 2.000

James M. Thresher for The Washington Post

Aug 4, 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.

Servings: 2 quarts
  • 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


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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Recipe Source

From Tiffany MacIssac, pastry chef at Birch & Barley in Northwest Washington.

Tested by Jane Touzalin.

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