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Chicken and Vegetable Dog Biscuits
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Savory Chicken and Vegetable Dog Biscuits - Home Made Dog Food Recipe

Pecorino Romano is milder than Parmesan, and grating it as you need it insures freshness and flavor.
Course Snack
Cuisine American
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 30 Biscuits
Cost $20

Equipment

  • 1 Oven

Ingredients

  • 1 Chicken breast cut into thick slices
  • 2 tsp Virgin olive oil
  • 1 cup Barley flour
  • 1 cup Rolled oats
  • 2 tsp Baking powder
  • 2 tbsp Frozen chopped broccoli Thawed
  • 2 tbsp Freshly grated Romano cheese
  • 1 1/4 Organic free-range chicken broth
  • 4 tbsp Canola oil

Instructions

  • Heat a grill pan over medium heat.
  • Toss the sliced chicken breast in the olive oil and place on the hot grill. Do not turn pieces until the chicken has grill marks and no longer sticks to the pan. If the chicken sticks, allow it to cook a minute longer.
  • Preheat the oven to 325ºF. (162°C)
  • Measure the dry ingredients into a mixing bowl and whisk till combined. Squeeze the excess water from the thawed broccoli. Add the broccoli and grated Romano cheese to the bowl.
  • Pour the chicken broth into the pan and scrape up the brown bits. Pour broth and canola oil into a glass measuring cup. Pulse the chicken in the food processor till coarsely chopped. Add the chicken to the broth mixture and stir. Make a well in the flour and pour in the chicken mixture.
  • Mix on medium speed using a paddle attachment until combined. Turn the dough out onto a slightly floured surface and form it into a log, about 2 inches in diameter.
  • Wrap in plastic wrap and chill for 1 hour. Slice the biscuits 1 ⁄ 8 -inch thick and place them on a parchment-lined cookie sheet. Bake 12– 15 minutes. Turn oven off and leave biscuits in oven another 20– 30 minutes.
  • Remove them from the oven, cool them on a baking rack, and store them in a cookie tin.