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Chicken Crunchies - Recipe
Published: 07/22/2011 by Kennel Corner
Chicken Crunchies
If you have any cats, they’ll love these, too!
- 1 1/2 cups whole-wheat flour
- 1 1/2 cups rye flour
- 1 1/2 cups brown rice flour
- 1 cup wheat germ
- 1 teaspoon dried kelp or alfalfa
- 1 teaspoon garlic powder
- 4 tablespoons vegetable oil
- 1 1/2 cups chicken broth, or beef broth
- 1 pound ground chicken
- 1 to 2 tablespoons brewer’s yeast
Preheat the oven to 350 degrees.
In a large bowl, combine the first six dry ingredients.
Slowly add oil, broth and chicken, and mix well.
On a lightly floured surface, roll the dough to a thickness of 1/8 inch, then place it on a greased cookie sheet.
Bake until golden brown.
Cool, then break into bite-sized pieces.
Place pieces in a bag with the brewer’s yeast and shake to coat them.
Store leftovers in an airtight container in the refrigerator.
Makes 2 to 3 dozen pieces.
