Preheat oven to 250˚F. Cook the chicken in whichever manner you’d like. I boiled it, but you could also bake it in the oven or prepare it in a slow cooker.

Put the cooked chicken and olive oil into a food processor. Puree the ingredients. Scrape the pureed chicken into a large mixing bowl, and set it aside.

Put the veggies in the food processor and puree. Scrape the pureed veggies into the same bowl as the chicken. Add 1/2 cup of flour and mix until it forms a dough consistency. If the dough is still very sticky, add another 1/2 cup of flour.

Roll the dough onto a cookie sheet and score it with a pizza cutter or knife. Bake for 2-3 hours. The kibble is done when it is brown and hardened on the outside.

Remove the kibble from the oven. Let the food stand for about 1 hour. This will allow for cooling and hardening, and then you’ll be able to break it into kibble pieces.

As I mentioned, you’ll have to store the kibble in an airtight container in the refrigerator. There are no preservatives in this recipe, so it will begin to grow mold in about 5-7 days.