Here are three recipes from Chef Marissa Gerlach for flavored dog waters, often served at the Yappy Hour events at the Ritz-Carlton, Laguna Niguel.
With the last Yappy Hour of the season—Howl-O-Ween Yappy Hour—coming up on Oct. 27, (read our story on Oct. 24) you might want to treat your four-legged friend prior to the event.
Chicken Dog-Water
Ingredients
- 4 pounds chicken carcasses, including necks and backs
- 1 large onion, quartered
- 4 carrots, peeled and cut in 1/2
- 4 ribs celery, cut in 1/2
- 2 bay leaves
- 2 whole cloves garlic, peeled
- 4 gallons cold water
Method roast chicken carcasses, then add to stock pot with everything, pour cold water over and simmer for 4 hours. Strain, chill and serve up to doggies!
Bacon Dog-Water
Ingredients
- 2 bay leaves
- 8 to 10 peppercorns
- 2 whole cloves garlic, peeled
- 4 gallons cold water
- 2 pounds of bacon
Method: Bake the bacon, cool down and drain off all fat. Add to stock pot with everything. Simmer for 3 hours, strain and chill. Once chilled you will have a fat layer on top. Remove this fat and you will have a clear, flavorful doggie water.
Beef Dog-Water
Ingredients
- 4 pounds beef bones, it can be from any part.
- 1 large onion, quartered
- 4 carrots, peeled and cut in 1/2
- 4 ribs celery, cut in 1/2
- ½ cup tomato paste
- 2 bay leaves
- 2 whole cloves garlic, peeled
- 4 gallons cold water
Method: Roast beef bones, when it starts to get golden then add your veggies. Roast all together for about 15 minutes. Pull out of oven and add your tomato paste at this point, put back in oven for about 5 more minutes until it starts to smell sweet from the tomato paste. Add everything to a stock pot, pour cold water over(cold water keeps your dog water clear) and simmer for 4 hours. Strain, chill and serve up to doggies.
