1 each batch leftover poultry
1 broth to make thick paste
Carefully remove bones from leftover cooked chicken or turkey. Avoid using very fatty pieces, which make the leather too greasy. Put the bits and pieces of meat into blender, with enough liquid (chicken stock, broth, and/or water) to blend. Be sure to add any leftover dressing. Season to your liking, but keep in mind it will get stronger as it dries.
Dry the same as you would for basic leather. Cut into squares or tear off strips to eat.
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