Doggiepate ala Cassis

This recipe is meant to be for the dogs.

• 2 pounds boneless chicken meat (trimmings or combination boneless thighs and breasts); leave the fat on for flavor.
• 2 ribs celery
• 1 large carrot, quartered

Cover chicken, celery and carrot with water in saucepan and bring to a boil. Reduce heat and simmer until carrot is tender and chicken is no longer pink, about 10 minutes. Cool. Transfer to processor and process until blended. Add cooked rice if desired. Form into decorative shapes, if desired, and serve.

Bone appetit!

-- Dianne Porter, Cassis

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