Ingredients
Equipment
Method
Prepare the Binder
- Measure 2 tablespoons warm water in a small bowl and sprinkle 1 tablespoon unflavored gelatin over it; let bloom 2–3 minutes.
- Warm 1/2 cup of the low-sodium chicken broth (in a small saucepan or microwave-safe bowl) until warm but not boiling; stir in the bloomed gelatin until fully dissolved.
Mix the Base and Add-ins
- In a medium mixing bowl whisk together the remaining 1 1/2 cups chilled low-sodium chicken broth, 1/2 cup plain Greek yogurt, and 1/4 cup pumpkin puree until smooth.
- Pour the dissolved gelatin-plus-broth into the bowl and whisk to combine so the mixture will set well in the freezer.
- Fold in 1/2 cup cooked shredded chicken, 1/3 cup grated carrot, 1/4 cup fresh blueberries, and 1 tablespoon chopped parsley. If mixture seems too thick for pouring, add up to 1 tablespoon water to loosen.
Assemble and Freeze
- Place a silicone ice cube tray or small molds on a flat tray. Spoon the mixture evenly into 12 wells, pressing shredded chicken slightly so each portion has some protein.
- Allow mixture to cool at room temperature for 10 minutes, then transfer to the freezer and freeze for at least 4 hours or overnight until fully set.
Serve and Store
- Pop chews from the tray and serve one or two as an occasional treat depending on your dog’s size—larger dogs can have more; smaller dogs should get smaller portions.
- Store extras in a sealed container or freezer bag for up to 3 months; thaw one or two in the refrigerator or at room temperature for a few minutes before serving if preferred.
Notes
Storage & Reheating
Variations
FAQs
Conclusion
Reminder
