Tasty Tuesday: Holiday Chicken Bark

It’s Tasty Tuesday!


Only my most favourite day of the week. I can’t wait to see what all you doggies have came up with to tempt our taste buds!

Before we get started, a few announcements.


*Adjusts glasses. Clear throat.* My Tasty Tuesday blogger buddy, Sugar the Golden Retriever, will be taking a short blogging break over the holidays. While we will miss him, we here at Casa de Kolchak are working right through the Holidays! If you are a holiday cooking fanatic (like I am) we hope you’ll still join us every Tuesday right into the New Year, as we post our ideas for holiday-themed treats. We’ll be sharing our favourite Christmas snacks, a great Chanukah dish inspired by a friend and some yummy bites to help ring in the New Year in style! Stop on buy for a snack. *That is all.*

One of our favourite parts of Christmas is all the yummy traditional treats.


the Mama has been a dedicated member of #OccupyStarbucks ever since the new Caramel Brulee Latte came out and she goes nuts over anything Gingerbread flavoured. Last week, she made us doggy gingerbread of our very own. Another favourite that she just can’t resist is Peppermint bark.

It’s like jerky treats for humans. It doesn’t look any good to me, but whatevs. It makes the Mama happy and trust me, that is all that counts.

It does look awfully pretty. If only there was a dog friendly Holiday Bark. 


And just like that, Holiday Chicken Bark was born. You could practically see the light bulb switch on over the Mama’s head. She immediately set to work creating a the recipe. The total bonus for me? Before this batch worked just like she wanted, she made two more batches that looked like a hot mess, but tasted just fine and dandy. BONUS!

You need:

2 cups chicken livers, well cooked and finely diced
2 cups chicken breast, well cooked and finely diced
2 eggs
1 – 2 cups water
1/2 cup sweet red bell peppers, finely chopped
1/2 cup green beans, finely chopped

Preheat oven to 350F.
(Kol’s Note: These can also be made in a dehydrator on the “meat” setting. Our NESCO works perfectly for this kind of treat. This treat is best made first thing in the morning, so that you can cook it at a low heat all day for best results.)

Line baking sheets or dehydrator trays with wax paper.
Place cooked liver in a blender, food processor (or my fav!) the Magic Bullet. Add 1/2 cup water & 1 egg and blend until it forms a smooth paste, adding additional water, if needed.

Spread paste in a thin layer over the pan or tray. Place in oven to cook for 45 minutes.
Place cooked chicken breast in a blender, food processor (or my fav!) the Magic Bullet. Add 1/2 cup water & 1 egg and blend until it forms a smooth paste, adding additional water, if needed.

Gently spread chicken breast paste over the liver paste. Sprinkle chopped green beans and red pepper over the top, lightly pressing them into the chicken paste to secure them.

Return baking sheet to oven for another 45 minute. Lower heat to 150F and leave n over for several hours. (Kol’s Note: Ours took 5 hours, but this will vary depending on the humidity on your area.)