Chicken & Egg Biscuits

165 mins
Serves 1
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Directions

  1. 1Preheat oven to 120°C (or prepare a dehydrator).
  2. 2Cut the raw chicken into chunks and place in a food processor or blender.
  3. 3Add the egg.
  4. 4Blend until smooth and paste-like.
  5. 5Transfer mixture to a piping bag or ziplock with a corner snipped off.
  6. 6Pipe small drops (pea-sized) onto a baking tray lined with parchment paper.
  7. 7Bake at 120°C for 30–45 minutes, until cooked through and starting to firm.
  8. 8Let cool completely before serving.

Ingredients

  • 150 grams raw chicken breast or thigh (boneless, skinless)
  • 1 large egg

Equipment

food processor or blenderpiping bag or ziplockbaking trayparchment paperdehydrator (optional)

Tips

  • For crunchy treats, lower oven to 90°C and bake another 1-2 hours, or dehydrate until fully dry.
  • Refrigerate for up to 5 days.
  • Freeze for up to 2 months.
  • Fully dehydrated treats can be stored at room temperature for about 2 weeks in an airtight container.