Cooking With Carma- Ground Chickyum Dinner

I love chicken. I love it so much that I call it chickyum. Ma has started fixing it for us every night but she was worried that we weren't getting enough nutrients. 

Ma is not a nutritionist or an expert in feeding raw. She has been reading up on what to add and how to prepare the food. There are other websites to assist you in finding what's right for your pet.

*This post contains an affiliate  link. I wanted to show you where to find the additive that I talk about in this post and to give you a general price in case you want to try it for your pets. I do make a small commission if you purchase from the link*

WW-Listen To The Cow

Cooking with Carma - Chicken Gizzards

Chef Carma at your service

Its no secret that I love chickyum (chicken) and I love it anyway I can get it. When Ma and I are pet sitting AKA cabin by the lake, she cooks for me. One quick meal that I love is chickyum gizzards and hearts. 

These are a quick fix if you prepare them properly. 

All you need is 3 things:

Pair of scissors

non stick pan 

spatula 

On left uncut gizzards and on right cut up gizzards 

Ma uses scissors to cut the gizzards and hearts up into bite size pieces. It makes the meal much faster to cook and faster to cool after frying. Once you have them cut up, turn burner to medium high and saute gizzards. Ma doesn't use oil or salt since that adds to fat and sodium but if you don't have a non stick pan, a teaspoon of bacon grease or oil will do the trick. 

Constantly move them around in the pan. Ma just shakes the pan back and forth to move them. When they are about half way done remove from heat. They will continue to cook in the pan but won't overcook. 

Finished product. 

Allow to cool a few minutes until you can pick them up and hold them without it burning your hands. I prefer my food warm but these are good cold too. 

Serve them up. That is all there is to it. Takes about 15 minutes from the time you take them out of the package till they are ready to serve. Allow longer time for cooling. Since its cold here, we just set them outside for a minute or two and they are ready to eat. 

*Disclaimer* Always wash hands and scissors thoroughly after handling or cutting raw meat. Adjust the temp of the pan to your stove settings. We use a electric stove while at the cabin but have gas at home. Never feed as soon as they come out of pan because they can burn your dogs mouth. Always allow to cool. 

Tasty Tuesday- Homemade Chicken Jerky

It's been ruff trying to post today. The camera card reader wasn't working then on a final attempt to get it to try to read, ma broke the card. Off to the store we went to get another card for our camera. Thank dog, she used the micro card and was able to retrieve my photos. 

I love chickyum, I mean chicken. I love chickyum jerky. I am addicted to it. I don't like much of the jerky on the market but I do love Nudges chicken jerky but ma doesn't always buy it for me. 
So what is a poodale to do? She makes it herself! Not entirely by myself but with the help of ma. I am not allowed to use knives so I allowed her to do that part. 


We use a dehydrator to make our jerky. You can also use the oven but I really think the dehydrator really makes it taste better. 

Let me introduce you to my help. That is Jenny Sue AKA Sissy Spaniel. She is blind but that doesn't stop her from being a great tester, catches everything that hits the floor and calms me when I am working myself up in a tizzy thinking about chickyum. The little guy in the back is Scooby Doo, he is the supervisor who just watches over everything but seriously he is just there to eat it. 

After you cut your chickyum into slices (we use breast and sometimes thighs) place it in the dehydrator evenly spaced on each tray. Put it on high and put a lid on it. Then you have to wait for about 10-12 hrs before you turn it over. 

The house smells pretty good and it can make us furkids dance but after the first 10-12 hours then you can turn the chickyum over and we have to wait another 10-12 hrs. They say good things come to those who wait and wait and wait. *Plays Jeopardy tune*

After you have allowed the chickyum to dehydrate for the amount of time, you get a delicious jerky. We prefer ours a little chewy. Ma says that way we taste it and don't gobble it down. The chickyum is totally cooked but not to the point it breaks when you touch it. You can cook a little longer for the break apart type. Great thing about dehydrators is you can do 2 trays crispy and 2 trays chewy. 

Looks delicious doesn't it? 

After you take it off the tray and sample a few pieces , you can place it in bags. Make sure you cook all the fat off it. The fat will cause it to go rancid unless you keep it in the fridge. Ours doesn't last long enough to go rancid. 

So there you have it! Homemade chicken jerky. 

If you want to do it in the oven , heat the oven to 180-200. Lightly grease (or use baking spray) to coat a baking sheet. Place chicken on sheet, make sure to space the pieces so the air circulates. Bake for around 2 hrs, turn chicken over. Check each piece to make sure its not getting done faster than others. Bake another hr and check. Its best to check jerky every hour. Jerky will be bendable when finished. Allow to cool and place it in bags when done. 

Hopefully next week I won't have so many electronic problems and I can share some more Chef Carma's Chickyum Creations. 

B/W Sunday- Happy Food

Chicken, chickin, chickyum , no matter how you say it , its good