Chicken Gizzard Cookies for Dogs Recipe
Ingredients
½ cup of rye flour
¾ cup of whole-wheat flour
½ cup of unbleached all purpose flour
¼ cup of dry nonfat milk
3 tablespoons of vegetable shortening
½ lb of chicken gizzards, minced finely
1 egg
¾ cup of chicken broth, or as much as needed
Preparation
- Place the oven rack in the center of the oven and pre heat the oven to 400 degrees F. Place 1 slightly greased baking pan on the side.
- Use a large bowl and a wire whisk to mix the rye flour, whole-wheat flour, all purpose flour and dry milk together. Use a pastry blender to cut in the shortening until the mixture acquires a crumby consistency. Then mix the chicken in.
- In a separate smaller size bowl beat the egg & broth with a wire whisk.
- Next, blend both the dry and wet preparation together with a spoon or use your hand until it becomes a soft dough and starts to pull away from the bowl it is in. If it is too dry add a teensy bit more broth to it at a time.
- Lightly flour a flat surface and turn the dough onto it. Use a rolling pin to roll it out to ½ inch of thickness. Use a cookie cutter to cut out the cookies shapes (whatever shape your dog likes) and make sure to reuse the scraps as you go. You will notice that the dough will become stiffer as you work it.
- Put the cookies on the set aside prepared baking pan and place them in the oven. Bake for around 20 minutes or until the cookies have acquired a light golden brown color and look dry. Then remove them from the oven and place the tray over a rack and allow the cookies to cool completely. Turn the oven off.
- Once the cookies have cooled, put them back inside the warm oven in one baking tray and allow them to sit in there undisturbed without opening the oven door for 10 to 15 hours straight.
