Chicken and wild rice dog biscuits

  • 170g Boneless Chicken Breast
  • boiled or grilled; cooled
  • 1/2 c . Cooked Wild Rice; cooled
  • 1/2 c . Chicken Stock
  • 2 1/2 c . All Purpose Flour
  • 1/4 tsp . Salt
  • 1 Egg 
  1. Preheat oven to 180 degrees.
  2. Combine chicken, rice and chicken stock in a mini food processor or blender and pulse until a paste forms.
  3. Add the flour, salt, egg and chicken paste into a bowl and mix well.
  4. Sprinkle a little flour on a flat surface and knead dough until it’s no longer sticky; then roll it out with a rolling pin about 1/2-inch thick.
  5. Cut out shapes and place them on a parchment paper lined baking sheet. You can make approximately 32 biscuits using a 8.5cm cookie cutter.
  6. Bake for 25-30 minutes until light brown. Remove from oven and allow to cool completely before serving.