Julie, these will make your kitchen smell GREAT!
Tom said Mmmmm….what we were having for dinner?
I said Clucker’s! He groaned, and mumbled “dog’s AGAIN” and went back to his computer! 😉
CLUCKER’S
Preheat oven to350*
In blender combined the following:
2 Eggs
¼ Cup Chicken Broth (or water)
4 Tablespoons Olive Oil
1-12 .5 Ounce Can Chicken Breast
½ teaspoon Garlic Powder
¼ Cup Parmesan Cheese OPTIONAL if you don’t like the smell of Parmesan while they are cooking.
Blend until pureed.
Pour into a large bowl.
Mix in 3 ½ Cups Rye Flour, a little at a time, with a wooden spoon.
Let set for about 5 minutes for the moisture to soak into the flour.
Spread extra Rye flour around on the counter top. Also flour your hands.
Pour mixture on top of floured countertop.
Knead the mixture a few times to bind it together then flatten out with hand. It will be slightly sticky so just sprinkle a little more Rye Flour on it.
Flour your rolling pin, sprinkle a little Rye Flour on top and roll out into a rectangle shape, about ¼” thick. While rolling make sure you lift up the dough before it gets to big and throw some extra flour under it to make it roll out easier and not stick to the counter top.
Don’t worry about the cracked edges and little pieces. The dog’s love them no matter what the shape!
Cut strips about ½” wide with butter knife or pizza cutter (Thank You Bruce!)
Then cut across to make about the size of a dime.
Lift on to cookie sheet and bake 10 minutes for softer cookies or 25 minutes for crunchy cookies.
You will get about 380 cookies or about 1 pound.
This didn’t make as many as I would have liked, so I suggest doubling the recipe.
Put in zip lock bags when cool and store in frig or freezer until you need them.
Bone Appétit My Furry Friends!
Wow my own recipe. I did break out laughing when I read this:
¼ Cup Parmesan Cheese OPTIONAL if you don’t like the smell of Parmesan while they are cooking.
My first thought was yum parmesan cheese.
Thank you Karen!
Heck, I’m ready to have these for dinner!
Tom did say it smelled like a casserole cooking! Poor guy!
I took some to agility class tonite for taste testing and even Ananda loved them, and that little, spoiled, Shih Tuz is a hard one to please! 🙂
These sound easy and fun to make. Are they suitable treats for my puppy? I was planning to make the dehydrated liver treats (from an earlier post) for him when we get home to Massachusetts this Sunday. I’ll make these, too, if they’re good for puppies.
Yes, perfectly fine for pups!
Pretty easy, just a little elbow grease to roll them out. Don’t worry about the cracked or broken edges, that’s how the dough works. Just cut them up and throw them on the pan. The the dogs don’t care what shapes they come in!
Someone let me know if they work for cats! 😉
Thank you, Karen! I just made a huge batch of your “Liver Snaps” recipe, sardines and all. I used chicken livers rather than beef liver, and added fresh garlic. I was unable to find millet flour, so I used 3/4 rye and 1/4 brown rice flour. I baked them for 20 minutes at 350 degrees, and then returned the entire batch to the oven to dry them out further on convection bake at 225 degrees. If they are well dried, they should transport better when we drive back to MA, then head out to MI. While they were baking, my husband returned home, and asked what that fish smell was. When he heard it was sardine-liver treats for Wes, he was relieved that it wasn’t his own dinner! It actually doesn’t smell nearly as bad as I thought it would. This recipe is a keeper!
I’m so excited you tried them!
Boil a little cinnamon and cloves on the stove for your husband! LOL! Wait until you try the Clucker’s! The dogs at agility class last nite went bonker’s over them and when I was making them yesterday, Doogan and Teeghan kept coming in the kitchen by me and drooling all over the floor! 🙂
Let me know how long they last with the extra drying out! Without preservatives, I usually keep them in the frig but never tried the extra drying time. GREAT idea!
Oh, Karen, you are so right! Beaumont started drooling from the moment I opened the sardines and livers and pureed them in the blender! He’s been going nuts since he sampled the first ones. I can’t wait to try making the Cluckers when we get back to MA. I’ll dehydrate the Cluckers, too, so they’ll travel better to MI. It will be great to have an assortment of healthy treats fire up the power-drive of our little Wes.
Looks like little Wes got himself a regular Martha Stuart!
Easy does it at first with the treats if it is his first fresh food. 😉
You are so right. Julie’s going to give us some puppy guidelines, and we’ll follow them exactly. I really don’t know what to feed him, or how many treats are recommended. All I know is I trust these treats because I know they’re made with real meat, fresh ingredients, and no chemicals, preservatives, or additives. Thanks again for all your help!
You are very welcome!
BTW you can also bake your cookies on the grill outside if you don’t want the smell in the house. I tried it and it works great! Just keep the grill temp in a medium range and set your tray of cookies on it!
When dogs aren’t use to fresh food, they might get lose stool or diarrhea, so that is why I mentioned to limit his treats at first. Since you like the idea of real meat and food without chemicals, read all of the info at The Honest Kitchen site, starting with the ingredients, http://www.thehonestkitchen.com/products/learn/our-ingredients/ and see what you think! 🙂