1 chicken leg, skin removed
1 ½ cups water
¼ cup vegetable oil
1 egg
3 cups whole wheat flour

In a small pot, place the chicken and water. Bring to a boil, and simmer for 10 to 15 minutes or until the chicken is fully cooked. Set aside ¾ cup of the cooking water, and let it cool. In a large bowl, mix the other ingredients. Shred the chicken meat, and stir it into the flour. Add ¾ cup of the reserved chicken water to the flour mixture. Knead the dough on a floured surface until firm. Roll out the dough to ½ inch thickness, and cut out shapes with a cookie cutter. Put the cookies on a baking sheet, ½ inch apart. Bake at 325 degrees for 50 to 55 minutes. When done, the cookies should be firm to the touch. Turn the oven off, and leave the cookies in for 1 to 2 hours to harden.

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