Ingredients
- 1/4 cup vegetable oil
- 1/4 lb ground or minced chicken
- 1/4 cup minced celery
- 1 cup chicken broth
- 4 cups whole wheat flour
- 2 cups cooked rice
- 4 tblsp dried sage
Preparation
Step 1
1. Heat vegetable oil in skillet over medium high heat. Add ground chicken and celery and cook, stirring frequently, until meat is no longer pink, about 3 to 4 minutes.
2. Place cooked chicken and celery, including oil, in blender with chicken broth. Puree.
3. Combine flour, cooked rice, chicken puree, and sage in a large bowl. Mix thoroughly to combine.
4. Roll out dough on floured surface to about 1/4 inch thick. Using a cookie cutter, cut into bone shapes. Combine dough scraps and continue to roll our and cut into shapes until alldough has been used.
5. Place cookies on ungreased foil lined baking sheets, and bake in a preheated 325 oven for 30 to 35 minutes. Turn off oven and let cookies dry in oven for 3 hours overnight. Makes about 5 to 6 dozen cookies.