Chicken Flock Porridge

By lindaauman

From The Chicken Fountain
http://thechickenfountain.wordpress.com/tag/flock-porridge/

Ingredients

• Variations:
• 1.5 lb. Old Fashion Oats
• 1/2 cup Flax Seed
• 1/3 lb. cooked pasts (cut into small pieces)
• 1 cup frozen berries (thawed)
• 2 cups ground beef or other protein (leftovers work well here)
• 1 1/2 cups mixed frozen (thawed) or fresh veggies (think leftovers)
• 8 egg shells (baked and crushed fine)
• 1 cup scratch
• 4 cloves garlic chopped.
• Raisins
• Cooked beans (never uncooked!)
• Fish meal
• Whole grain cereals (no sugar)
• Black Sunflower seeds
• Other veggies
• Rice

Details

Adapted from thechickenfountain.wordpress.com

Preparation

Step 1

I start by placing the oats in a large deep aluminum pan (a catering pan works great). I then add approximately 4 to 5 cups of very warm water allowing it to sit while the oats soak up the water. I then add my veggies, pasta, fruits, ground beef, garlic and mix it in. At this point I decide if I want to add more warm water to make a thick gruel type consistency. If so, then I again allow the warm water to heat up the oats and other ingredients. (Just make sure that you do not allow the mixture to get too hot. It should be warm similar to the temperature of a baby bottle.) Just before I bring it to the flock I add my flax seed, egg shells, and scratch so they stay a little “crunchy”. Thats it!

This is not an exact science just as some cooking is not. It will depend on what you have on hand and what you are trying to accomplish. Just be careful of the “danger” items that can hurt your flock. Things like green potato peals, uncooked beans, onions, sugars, rhubarb, avocado (pits and skins) as well and a number of other items.