Quick Chicken Chews
For Walter and Jet. One ingredient, plain chicken, cut thin and baked until chewy. Much cheaper than shop-bought jerky.
You'll need
Method
- Turn the oven on to 150°C (130°C fan, gas 2). Line a baking tray with baking paper.
- Cut the chicken into thin strips, about 3mm. It's much easier if the chicken has been in the freezer for 30 minutes first.
- Lay the strips on the tray so they don't touch.
- Bake for 40 to 50 minutes, turning them halfway, until they're dry, firm and chewy all the way through, with no pink anywhere.
- Leave them to cool completely before giving one to the dogs.
Thin is the secret to quick. The thinner you cut them, the faster they dry out. Don't add oil, salt, seasoning, garlic or onion: plain is what dogs need, and garlic and onion are poisonous to them.
- Turkey breast works the same way.
- Cook them a few minutes longer for crunchy chews, or a few minutes less for softer ones (still no pink).
In an airtight box in the fridge for up to a week, or the freezer for up to 3 months.
Lay the strips in the basket in a single layer, not touching. Cook at 160°C for 20 to 25 minutes, turning halfway, until dry and chewy all the way through. Do it in batches if they don't all fit
Air fryers vary, so check early the first time.
Treat raw chicken for the dogs exactly like raw chicken for you: red board, wash your hands, and make sure it's cooked all the way through. Treats should be no more than about a tenth of what your dog eats in a day. If your dog has a health problem or a sensitive tummy, check with your vet first.