Head & Paws · The Head & Paws Kitchen

Sunday Roast, Doggy Style

Name: Sunday Roast, Doggy Style
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: One batch: 280 g raw edible ingredients, plus water. Cooking changes the weight: weigh the whole cooled batch. It makes several treat portions, not one complete dinner; the number depends on your dog’s allowance.
Ingredients: 100 g boneless skinless chicken breast; 100 g peeled potato; 50 g carrot; 30 g green beans, ends removed; 50 ml water, plus enough for boiling or poaching

All the trimmings. None of the onions.

Sunday Roast, Doggy Style — Illustrative cooked batch; divide before serving. — Illustrative cooked batch; divide before serving.

What we’re making

A little British Sunday dinner with plain chicken, soft potatoes and vegetables. A spoonful of carrot-and-water sauce gives the roast-dinner feel without ordinary gravy.

An occasional treat, not a complete everyday meal. For allergies, illness or a prescribed diet, check with your veterinary team before cooking.

Preparation: 10 min · Cooking: 45 min · Total: 55 min

One batch: 280 g raw edible ingredients, plus water. Cooking changes the weight: weigh the whole cooled batch. It makes several treat portions, not one complete dinner; the number depends on your dog’s allowance.

What you’ll need

Ingredients

Weights are raw edible weights, after peeling or trimming. Use plain, unseasoned ingredients. No added oil, butter, milk, salt or stock.

100 g boneless skinless chicken breast
100 g peeled potato
50 g carrot
30 g green beans, ends removed
50 ml water, plus enough for boiling or poaching

Equipment

Digital kitchen scales, separate raw-food board and knife, clean food thermometer, spoon, plate and shallow storage containers. Saucepan with lid and sieve for the vegetables. Oven and small covered ovenproof dish; fork for carrot sauce.

A little prep first

Wash and weigh the vegetables first. An adult cuts the peeled potato into 1 cm pieces and carrot into 5 mm pieces, then chops the green beans. Keep raw chicken and its utensils separate from the vegetables and cooked food.

**Illustrated cooking stage** — An adult prepares peeled potato, carrot and green beans; raw chicken is on a separate covered tray.

Wash hands, utensils and surfaces, and keep raw ingredients away from cooked food. Fully thaw frozen chicken in the fridge before you begin. Do not wash raw poultry. Peel potatoes and discard green or sprouting ones. Use a clean thermometer for doneness; cooking times are a guide.

Keep the dog’s ingredients separate before seasoning the human roast. Use no bones, skin, stuffing, stock cubes or ordinary gravy; these may add fat, salt, onion or garlic.

Let’s get cooking!

Lovely soft vegetables
Start with the prepared potato and carrot in a saucepan. Cover with water, bring to the boil and simmer 12–15 minutes until a fork crushes both easily.
Add the listed chopped green beans for the last 8 minutes. Drain.
Follow packet instructions if frozen vegetables need longer.
Into the oven
Illustrated cooking stage — An adult checks chicken in its oven dish with a clean food thermometer.
Odie: “Sunday service deserves a little ceremony.”
Heat the oven to 190°C conventional / 170°C fan (375°F / 340°F fan). Pop the 100 g breast in a small covered oven dish with 30 ml of the measured water.
Roast for about 20–30 minutes; thickness and ovens vary.
Check, then shred
Check the thickest part reaches 75°C for at least 30 seconds (167°F). Cook longer if necessary.
Shred on a clean board and check for any bone or tough tissue.
A little carrot sauce
Illustrated cooking stage — Cooked carrot is mashed with water into a thin sauce using a fork.
Finn: “The waiting is going very professionally.”
Mash 20 g of the cooked carrot with the remaining 20 ml water, warming briefly to make a thin carrot sauce. No stock, pan fat or gravy granules.
Plate the chicken or turkey, potato and remaining vegetables with a little sauce.

Cool it down, then dish up

A small cooled portion of shredded chicken, soft potato, carrot and green beans with carrot sauce. Odie and Finn appear as separate cartoon portraits, away from the cooking. — **Illustrated cooking stage** — A small cooled portion of shredded chicken, soft potato, carrot and green beans with carrot sauce.
Finn: “I can admire the carrots from over here.”

Sunday dinner is nearly ready! Finely shred the cooked chicken, chop the soft green beans and carrot smaller, and mash or cut the potato to suit your dog. A little of the carrot sauce is plenty. Cool the measured portion to room temperature. Mix the batch evenly before weighing your allowance, or take the same small fraction of each component. An adult serves in a quiet space. Put the untouched rest away promptly — it is not an invitation for second helpings.

Little Kitchen Helpers

Fancy being today’s little kitchen helper?

Once the food is completely cool, arrange the measured chicken, potato and carrot on a little plate with a clean spoon. The grown-up portions the carrot sauce.

A quick note for the grown-ups

Match tasks to your child’s age, ability and confidence, with active adult supervision. Wash hands before and after. Adults handle raw meat and fish, knives, heat, hot food and cleaning. Keep dogs outside the cooking area; an adult checks and serves the portion, then everyone gives the dog space to eat. Children should not hand-feed.

The grown-up stays in charge of raw ingredients, knives, heat and serving. Wash hands and let the dog eat undisturbed.

Small-dog portions

Make a batch, serve a little. Use the worksheet to work out the remaining treat allowance, then weigh that amount from the evenly mixed, cooled food. Start with a tiny taste if an ingredient is new. The picture shows a batch to divide, not one dog’s recommended serving.

Whole cooled batch
Weigh your allowance
Cut into little bites

A method illustration, not a scale drawing or a recommended quantity. The worksheet determines the amount.

Finn: “Small dog. Small plate. Very large appetite.”

These are occasional treats, not complete meals. All extras together should generally stay within 10% of daily calories, counted within the daily allowance, with at least 90% from complete food. Needs vary: use your dog’s feeding plan and the label-based worksheet, not plate size or weight alone.

Your portion worksheet

Use kcal (food Calories), not kJ. Sum each ingredient’s grams × its label kcal per 100 g ÷ 100 to estimate the batch energy. Include every ingredient and count all treats already given today. This is an estimate, not a prescription; if a label is missing, use a verified food-composition entry matching the ingredient and preparation or ask your veterinary team.

Illustrations only: a dog on 200 kcal/day has at most 20 kcal for all extras; on 600 kcal/day, 60 kcal; on 1,200 kcal/day, 120 kcal. These may suit some small, medium or large dogs respectively, but are not weight-based feeding recommendations. Any other treats reduce this budget.

Without JavaScript: remaining kcal = max(0, daily kcal × 0.10 − other extras). Maximum grams = remaining kcal × cooled batch grams ÷ batch kcal, capped at the batch weight. This is an upper limit, not a target.

Save some for another day

Separate untouched leftovers into shallow containers promptly. Cool and refrigerate within 1–2 hours at 5°C or below; use within 48 hours of cooking. Freeze small labelled portions promptly at −18°C; aim to use within one month for quality. Defrost in the fridge and use within 24 hours of full thawing. Reheat only once until steaming hot throughout (for a thermometer check, 70°C for 2 minutes), stir and cool the serving again. Never serve hot. Discard food left in the dog’s bowl, food kept at room temperature for more than 2 hours, or leftovers with uncertain storage; smell is not a reliable safety check.

Nutrition, suitability & ingredient swaps

Ingredient substitutions

Plain boneless skinless chicken and turkey breast can replace each other by raw weight. Thickness and moisture change cooking time: always check 75°C for 30 seconds at the centre and recalculate calories. Keep the recipe’s cooking method; processed, salted or marinated poultry is not equivalent. Soft carrot can replace the listed green vegetable by weight. Recalculate batch energy after any change. Introduce new ingredients gradually; for allergies, digestive illness or a prescribed diet, check the feeding plan with your veterinary team first.

Nutrition & portions

This recipe is not complete and balanced. Keep the usual complete diet as the foundation; treats and extras together should generally supply no more than 10% of daily calories. Count extras within the daily total and reduce the usual ration by their calories, keeping at least 90% from complete food. Age, activity, body condition, medical needs and existing food all affect the allowance. A larger “special meal” needs a veterinary feeding plan rather than simply replacing a whole bowl of complete food.

We have not measured cooked yield or established a verified calorie value for this recipe. Fat content, labels and moisture loss vary, so no fixed grams-per-dog serving or calorie claim is given. Use the label-based portion worksheet below; if you cannot establish the calories, keep this to a tiny taste and ask your veterinary team for a suitable allowance.

For a healthy dog who tolerates the ingredients. Dogs with allergies, pancreatitis, digestive or kidney disease, prescribed diets, and puppies with particular nutritional needs may need individual veterinary advice before trying it. No onion, garlic, chives, leeks, grapes, raisins, xylitol or cooked bones. If poisoning is suspected, contact a vet promptly.

Feeding & food suitability

Feeding & food suitability · Food lookup

Evidence & editorial notes

Recipes are editorial adaptations informed by the sources below. They have not been independently cooked, taste-tested or clinically validated. Images are AI-generated serving illustrations, not photographs of tested recipes; they show a batch to divide, not a recommended serving.