A woman at the farmer's market butchers her own chickens. She saved me about one to two pounds of chicken organs: if it's inside a chicken, I have it. So that includes the ovaries, kidneys, lungs, trachea, crawl, spleen, etc. I've searched online for a description of internal organs of a chicken. I can identify -- and separate out -- the kidney and liver, but can't determine what the other organs are and, more importantly, how to treat the other organs when calculating how much to feed Ritz: secreting? non-secreting? treats? Just assume 1/2 and 1/2 of secreting/non secreting and calculate from there. FWIW, I feed almost the same percentage of liver and secreting (kidney) organs.
Any ideas?
Thanks.
Any ideas?
Thanks.