Boltee
Chicken jerky
Chicken breast cut in thin strips and dried in a low oven until it snaps.
- 18 kcal a piece
- Makes 30
- 1 hour
- Easy
Meat and fish
What goes in
| Ingredient | Grams | kcal |
|---|---|---|
| Chicken breast, skinless2 small breasts · IFCT 2017 N003 | 300 | 504 |
| Coconut oil, cold-pressed1 tsp · USDA FDC 171412 | 4.5 | 40 |
| The batch, cut into 30 | 544 |
One piece, a strip, is 18 kcal. The cups and spoons are the 2025 recipe's; the grams are what's counted.
The method
How to make it
Heat the oven to 130°C.
Cut the chicken into 30 thin, even strips, 5 mm thick.
Brush them lightly with oil and lay them on a rack over a tray.
Bake for about an hour, until dry right through and crisp.
Cool completely before you box them.
Storage
How long it keeps
- On the counter
- 3 to 5 days, only if dry right through
- In the fridge
- 2 weeks
- In the freezer
- 2 to 3 months
In an airtight box, labelled with the day you baked. All 6 rewards and how they're counted are on the meat rewards page.
The small print
- This treat hasn’t been reviewed by a veterinary nutritionist. Its kcal is arithmetic from food tables.
- A reward comes out of the day’s food, never on top of it: on a training day the bowl is a little smaller. A dog on a prescription diet, or with diabetes, pancreatitis or kidney disease, should have its rewards cleared with a vet.
A free tool from OhMyDog.Rocks.