Prep: Preheat your oven to 400°F (200°C). 

Bake to Perfection: Arrange the chicken on a baking sheet. Bake in the preheated oven for approximately 40 minutes until the internal temperature reaches 165°F (74°C). Set aside on a plate and allow to cool. 

In a very large pan (I sometimes use an 8-liter stew pot), heat olive oil over medium heat. Add the ground beef and sauté until browned. Drain oil. Place into a bowl and set aside, allowing to cool. 

Prepare the rice as directed on the package. Once it's ready, set it aside and allow it to cool while you complete the next steps.

Now is a nice time to have a good food processor. Chop the veggies (celery, carrots, green beans) into bite size pieces. It's OK to over chop or if it turns into a paste. 

Use a food processor to chop up the chicken and beef. If you need to do it by hand, chop the chicken into bite-sized pieces and try to crumble the beef well. 

Combine all of the ingredients into a super large bowl (everything!).

Pour the olive oil on top, and combine for 2-3 minutes with a big wooden spoon.

Note: If you are adding supplements or organ meat, now is the time to add those.

Ensure the meal has cooled enough and serve!

For a 60 lbs dog I recommend 2 cups per meal, assuming twice a day feedings.

I put two cups into each freezer bag per portion. Once all portioned out, I place three days worth into the refrigerator and the rest in the freezer. 

I recommend pulling the food from the freezer AT LEAST 24 hours in advance. If needed, you can microwave, but check for hot spots and add some water to equalize the temperature.