Chicken treats are easy to make, with healthy ingredients and even table leftovers and kitchen scraps. Fresh, canned, cooked vegetables, fruits and meats can all be used. The treats are handy to make to have on hand especially during the winter months when the chickens are not as able to forage for bugs, worms, seeds and greens. With added herbs, spices, fats and probiotics they will help keep the chickens warm and help them through molting season. The following recipes are loaded with vitamins, nutrients, proteins and some with probiotics.
Treats are intended only as periodic supplements, or as a treat before bed in the winter months and should only be fed after a quality chicken feed ration has been eaten.
Treats should not ever exceed more than 5% of a chicken's overall diet. With added molasses, herbs and spices, along with healthy fruits and vegetables and fats, the supplemental treats will help maintain a strong immune system, and keep the chickens active. During the summer months, treats should be used very sparingly if the chickens are getting fresh greens, and a proper feed ration while foraging for bugs and worms.
Over-feeding especially with treats leads to obesity, which causes a multitude of problems for laying hens and breeding stock and can lead to early death from organ failure, heart disease and low fertility.
I make my own yogurt, dehydrate fruits and vegetables, can my own food, and make alternative flour and broth, so the treats do not have to be expensive to make nor do I need to run to the store for any of the ingredients that are always on hand.
Flour or cornmeal that may have attracted weevils are ideal to use up for chicken treats, so there will be virtually no waste if this happens (and it does happen even freshly purchased flour and cornmeal may already have weevils in it, they love grains).
Some of the recipes use eggs, this is for added protein and to hold the treats together, so these are ideal to make when you have an abundance of eggs or you have frozen some for later baking purposes. You can add crushed eggshell to any of the recipes for added calcium or add dried mealworms if desired or just press some into the treat prior to baking. The recipes are flexible to use whatever ingredients you have on hand.
Though all of the following recipes are baked, they can be dehydrated or with extra liquid added they can be served warm in the winter months like a porridge.
Chickens do need salt, but it's optional in the treats and should be used sparingly, if at all, they should be getting enough salt in their regular feed ration, and you'll notice I do not include salt, however there are a couple of recipes that use baking soda in small quantity. but there should be no need to add any additional salt to the treats.
PEANUT BUTTER CHICKEN TREATS
Ingredients
1 c all purpose or whole wheat flour
1 C. Corn Meal or Alternative flour
1 c rolled oats
1/3 c Crunchy peanut butter
1 1/4 c hot broth
additional flour for rolling
Directions:
1
Preheat oven to 350°. Mix together dry ingredients.
Mix in the peanut butter and hot broth You may need to add more flour if the dough is too sticky.
2
Knead dough well.
Roll the dough into 1/4" thickness and cut with cookie cutters or a small mason jar, or into squares using a pizza cutter. OR Tip: I rolled the dough into balls. Then made a cross hatch fork mark on the middle of the cookies prior to baking. Just as you would for your homemade peanut butter cookies.
3
OPTIONAL: Egg wash brushed on the treats before baking. It gives them a nice sheen, but also has additional nutritional benefits.
4
Bake on a lightly greased baking sheet for 40 minutes (ovens vary, so at 30 minutes check on them to prevent burning). Turn off the oven and let them cool overnight in the oven.
Tip: Do remember to remove them from the oven the next day. The cookies get very hard, which is ideal to keep the chickens busy pecking at them.
Storage: This peanut butter treat recipe will last in a sealed air tight container at room temperature for about a week. You can store them in the refrigerator for 3 weeks and in the freezer for up to 6 months in freezer safe air-tight containers.
SWEET POTATO AND OATMEAL CHICKEN TREATS
Ingredients
1 c wheat flour or all purpose
1 c. Alternative flour (bean, rice, oat) *See link below to make your own)
1 sweet potato boiled, with skin on (or cooked in a microwave until tender)
1 egg
1 1/2 c old fashioned oatmeal
1 tsp ground cinnamon
1 tsp ground turmeric
Directions
1
Preheat oven to 350 and line cookie sheets with parchment paper or aluminum foil. If using foil you need to grease it or use cooking spray.
2
In a food processor or with a mixer blend all your ingredients together except oatmeal. when ingredients are combined fold in oatmeal. If dough is too wet add more flour. Roll out cookie dough to 1/4 inch thick cut out with cookie cutter any shape. Fill your cookie sheets. Bake for 35-40 minutes until biscuits are hard to the touch. Let them cool and place in air tight container.
3
You can use any vegetable you like, such as pumpkin, or squash, you can also add peanut butter I use all organic ingredients for the chickens. They love them . Also you can use any type of flour , rice or wheat for this recipe. (Refer to the link for making alternative flour, like chickpea and bean flour).
LEFTOVER TREATS FOR CHICKENS
Ingredients
1 c. Leftover meat, vegetables and rice (run through blender to break up the meat pieces, but not pureed, you still want some texture and structure)
1/4 c prepared beef, turkey or chicken gravy
1/4 c Broth (meat or vegetable)
1 1/2 c whole wheat flour
1 c. Corn meal, rice flour or medium ground Oat flour
1 egg yolk
EGG WASH (optional, but has nutritional benefits)
1 egg white
1 T. broth or water
Directions:
1
Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
2
in a large bowl, stir together the leftovers, gravy, broth, wheat flour and egg yolk until well combined.
3
Place dough onto a lightly floured surface; roll out to 1/2 inch thick. Cut using a cookie cutter or just cut into desired pieces or use a small mason jar or pizza cutter. Transfer to cooking sheet.
4
Whisk together egg white and broth or water. Brush onto both sides of cutouts. Bake for about 35 minutes until crisp but not burnt. Cool completely before giving to the chickens Store in airtight containers or freeze for long term.
CHICKEN MUFFINS
Ingredients
2 c sweet potatoes, or pumpkin or squash, cooked, cooled and mashed
1/2 c molasses or honey
4 eggs
1/2 c Lard, Bacon Fat, Suet or vegetable shortening
1 1/2 c unbleached white flour
1 1/2 C. Oat, Rice, Corn or Bean Flour
2 tsp baking powder
1/2 tsp baking soda
2 tsp cinnamon, ground
1/2 tsp nutmeg
FROSTING (optional, but has added benefits):
1/2 c lard or vegetable shortening
2 - 8 oz. pkg cream cheese, room temperature
1/2 tsp bacon grease
Directions
1
Preheat oven to 350 degrees F. Grease pan desired (tube, bundt, loaf or muffin/cupcake).
2
In a large bowl, beat together potatoes, and honey or molasses until well blended. Add the eggs, one at a time, beating well with each egg. Add lard beat until well combined.
3
In another bowl, mix together flour, baking powder, soda, cinnamon and nutmeg. Slowly add the flour mixture to the sweet potato mixture. Beat on slow speed until combined. Pour batter into prepared pan.
4
Bake for 25-40 minutes (depending on the type of pan you've used, muffins will take less time than a bundt pan or loaf pan). Cool and slice if you've made a loaf. Store in sealed container in refrigerator.
5
FROSTING: (Optional, but has added benefits)
While cake/cupcake is cooling, beat shortening, cream cheese & oil in a medium bowl until smooth. Spread on the finished treat. Refrigerate to firm the frosting for easier handling. Place parchment paper between layers for storing.
Because of the high protein fats, this one is great for molting or winter warming treats.
PEANUT BUTTER CHICKEN TREATS
Ingredients
1 c whole wheat flour
1 1/2 tsp baking powder
1/2 c un-salted peanut butter
1/2 c hot Broth
Directions:
1
Preheat your oven to 375°F.
2
In a bowl, mix together your dry ingredients(Flour and baking powder).
3
In a separate bowl, mix your wet ingredients (Peanut butter and hot broth) until smooth.
4
Gradually add your dry ingredients into your wet ingredients while mixing with a whisk or wooden spoon.
5
Flour your work surface (with whole wheat flour) and roll out your dough about 1/4" thick.
6
Cut out the dough, with cookie cutters, knife or pizza cutter.
7
Place on a prepared cooking sheet, bake in preheated oven for 20 minutes or until golden brown.
8
Allow to cool.
9
When cooled, you can store your treats in an airtight container or in the refrigerator or freezer.
10
You can decorate with homemade chicken friendly *frosting* if desired, (see below)
HONEY OATS CHICKEN TREAT
Ingredients
1 c natural peanut butter, crunchy
3 c oatmeal
1/3 c molasses or honey
1/3 c low sodium bouillon powder (beef or chicken)
1/3 c warm Broth
Directions:
1
Preheat oven 350 degrees
2
Warm the peanut butter in the microwave for about 1 minute, until it is soft enough to mix with the other ingredients.
3
Grind 2 cups of the oats in a food processor or blender until a coarse flour.
4
In a large bowl, thoroughly mix together all the ingredients.
5
Place the dough onto a floured surface (use flour or some of the ground oats). Knead the dough until you can make a ball. Roll out the dough to about 1/4 inch thick.
6
Use a cookie cutter or small mason jar , knife or pizza cutter to cut the dough into shapes or cut in squares.
7
Place the cookies on greased cooking sheets. (The dough is soft, so handle gently.)
8
Bake for about 10 minutes or until the bottoms of the cookies are golden brown. Flip and bake for about 5 minutes more....watch closely so you do not burn as oven temps vary.
9
Remove from oven, let cool, and store in an airtight container.
10
Tip: For crispier treats, after the cookies have been baked, turn off the oven. Put all the cookies back on a baking sheet and return them to the oven. Leave them in the cooling oven for several hours or over night to harden.
BANANA-NUT CHICKEN TREATS
Ingredients
3 c unbleached white or wheat flour
1 c. Corn Meal
1 c. medium grind Oat flour
1/4 c chopped nuts or Sunflower Seeds
1/4 c. peanut butter (crunchy)
1 T. Molasses
1/2 tsp baking soda
1 1/2 c pureed banana's (about 4 very soft-mushy)
1/4 c vegetable oil or lard (melted)
1 egg
broth (add a little at a time only what you need to make a workable dough)
Directions
1
Preheat oven 325 degrees.
2
Mix your wet ingredients including your peanut butter if your using it, then add your dry. until lumpy, but not blended. Add broth in very small amounts at a time till it forms a stiff dough.
3 Flour the work surface. Knead by hand until mixed thoroughly. Form into logs and roll out to 6-7 inch wide and 1 inch thick. Bake on greased or non stick baking sheet for 30-40 min. Remove and let cool 10 minutes. Slice into 1/2-2/4 inch slices and put back into the oven for 20 minutes or until golden brown. OR you can just roll the dough out and cut into the shape you want and bake till golden brown.
CHICKEN CRACKed Corn
Ingredients
1 c oatmeal, uncooked
1 C. cracked corn or whole grains (wheat, oat, barley, rice)
3 c flour
1 c. Corn Meal
1 jar(s) peanut butter, crunchy or other nut butters
1 lb Any ground meat, or combination of bacon and ground meat with the fats
3 small green apples, chopped in chunks or diced (or any fruit, such as cherries, blueberries, peaches, apricots, strawberries, raspberries, blackberries or any vegetables and greens)
1-2 c Broth
NOTE: you can add any chicken friendly food in this. You can add apricot, banana, blueberries, mango, pear, peaches, pineapple, raspberries, strawberries, carrots, sweet potato, pumpkin or spinach and other greens! This is especially great to make when canning, the peels and blemished fruits and vegetables can just be reserved to make this healthy treat. The possibilities are endless!
Directions
1 Preheat oven to 350.
2 Add water until it makes a thick dough, just thick enough to stick together.
3 Press out to about 1/4" depending on how thick you want the cookies.
4 Use a cookie cutter Or a small mason jar, knife, or pizza cutter to cut shapes if desired.
5 Bake for about 45 minutes to an hour (start watching at 40 minutes to prevent burning). Remove from the oven. Allow to Cool.
6 Feed to the chickens as a healthy treat
7 Store in the refrigerator or freeze long term in air-tight containers.
CHEDDER AND YOGURT MOLT TREATS
Ingredients
1/2 lb cheddar cheese, grated
1 c whole wheat flour
1/2 c. Oatmeal
1 stick real butter, softened
Yogurt (enough to soften the dough)
1 egg
Directions
1
Cream the room temperature cheese and butter. Add egg, mix well
2
Stir in flour until dough forms. Add the yogurt and mix well.
Chill for one hour. Roll into balls and shape.
Bake at 400* until the edges turn brown.
Tip: Use sparingly. This is a great treat when protein needs to be boosted during the winter months or during molt.
Sweet Potato Chicken treat
Ingredients
1 sweet potato or pumpkin or Banana
1 c whole wheat flour
2/3 c old- fashioned oats
1/2 c dried parsley flakes
1/2 tsp dried minced Garlic
1 T. flax, Chia or Quinoa seeds (or combination)
3 T. peanut butter
1 egg, beaten
Directions
1
Preheat oven to 300 degrees F. Line a baking sheet with parchment paper.
2
In a mixing bowl, mash banana, sweet potato, pumpkin or squash well. Add remaining ingredients and mix well. Mixture will be dry so use your hands to knead well. Scoop the dough with a cookie scoop and roll into balls. Place on prepared baking sheet. Flatten dough with palm of your hand or bottom of a mason jar or glass.
3
Bake for about 20-30 minutes until firm and lightly browned. Cool completely. Store in refrigerator or freezer
PEANUT BUTTER CHICKEN TREATS
Ingredients
1 c whole wheat flour
1 c. Corn meal
1 c old fashioned oatmeal
2 T. flax, Quinoa or Chia Seeds (or combination)
1 1/4 c warm broth
1/4 c peanut butter, Crunchy or creamy, natural is best
Directions
1
Preheat oven to 350°F. Spray a baking sheet.
2
Mix up the flour, oats and seeds in a large mixing bowl. Add the peanut butter and stir in the broth.
3
Knead the dough on a lightly floured surface. You may need to add in a little more flour, until the dough is no longer sticky.
Roll out the dough until it’s approximately 1/4" thick. Cut into shapes with a cookie or biscuit cutter or in squares with a pizza cutter.
4
Bake for 20 minutes and then turn your oven off. For crunchier cookies allow them to cool in the oven.
Chicken Cookies
Ingredients
2 c whole wheat or chickpea flour (see link below to make your own)
1/2 c quick cooking oats
1/2 c cornmeal
1/4 c powdered milk
1/2 c broth
1/2 c bacon grease
3 T. peanut butter
2 eggs
1 tsp beef or chicken no sodium powder bouillon
2 T. Molasses or honey
1 tsp Minced Garlic
Directions
1
Mix all ingredients and mix it well. Makes a nice cookie dough.
2
You can use cookie cutters or shape into balls and cross hatch the top with a fork.
3
Bake at 350 degrees for 25 minutes.
BLUBERRY CHICCAKES
Ingredients
1/2 c high quality Chicken feed
1 pkg blueberry muffin mix (7 oz)
1 c fresh or frozen blueberries (or combined berries)
2 eggs
2/3 c broth
Directions
1
Preheat oven to 350 degrees.
2
Put the chicken feed in a food processor or blender and grind to a coarse flour.
Measure 1/2 cup after grinding.
3
In a large bowl, combine ground chicken feed and the remaining ingredients until well mixed. The batter should be like a slightly grainy cake batter.
4
Grease muffin tins, Pour the batter into the cups, filling each 1/2 to 2/3 full.
5
Bake 15 to 20 minutes or until golden brown. (The baking time may vary, depending on your oven.)
6
Remove chiccakes from oven, allow to cool thoroughly, and store them in an airtight container.
7
Store in refrigerator or freezer.
8
Optional: Frost with a thin layer of whipped cream cheese. Sprinkle with parsley, cinnamon, turmeric or press a couple of blueberries into the whipped cream cheese. Or use the frosting recipe near the bottom of the post, if desired.
BANANA OATMEAL CHICKEN TREATS
This is a great use for using leopard bananas that are just past their prime. You know the speckled bananas that everyone rejects, but are full of healthy nutrients.
Ingredients
1 egg
1/3 c peanut butter (Crunchy)
1/2 c mashed banana, pumpkin or Sweet Potato
1 T. Molasses or Honey
1/2 c whole wheat flour
1/2 C. Corn Meal
1/4 c wheat germ OR crushed graham cracker
1/4 c regular oatmeal
Directions
1
Preheat the oven to 300 degrees F. Lightly grease a baking sheet.
2
Stir the egg, peanut butter, banana and honey together. Add the flour, wheat germ and oats. Stir until thoroughly combined.
3
Flour the work surface and roll the dough out to 1/4 inch thickness.
Use cookie cutters, knife or pizza cutter, and place the cookies on the prepared baking sheet.
4
Baked until they are dry and golden brown! About 25 -30 minutes but start watching at about 20 minutes to prevent burning. Remove them from the oven and allow to cool... chickens will love them!
CHICKEN CORNMEAL AND MOLASSES TREATS
Ingredients
1/2 c whole wheat flour
1/2 c. Corn Meal
1 c all purpose flour
1/2 c powdered milk
1/2 c wheat germ or crushed graham cracker
6 T. Lard, bacon fat or shortening
1 egg, slightly beaten
1 tsp molasses or honey
1/2 c Broth
Directions
1
Mix dry ingredients well.
2
Cut in shortening with a pastry cutter or fork.
3
Add egg, molasses, broth and mix well.
4
Knead dough lightly on a floured surface.
5
Roll the dough out to 1/2 inch thick and cut into shapes or use a pizza cutter or knife to cut in squares.
6
Bake at 325 degrees for 30 minutes or until dough is firm to the touch.
JUST PEACHY CHICKEN TREATS
Ingredients
1 medium (about 1/2 cup)peach chopped or canned peaches or dehydrated (about equal to one whole peach, with peels if fresh or dehydrated peaches)
2 T. Molasses or honey
1 tsp. Cinnamon
1/2 tsp. Nutmeg
1/4 c Juice from canned fruit
2 c old fashioned oatmeal
1 c all purpose flour
1/2 C. corn meal
Directions
1
Preheat oven to 350 degrees.
Place the oats in a blender, blend until it is the consistency of flour.
Mix in the flour, pour into a bowl and set aside.
2
In a blender, add the peach slices, and peels, molasses and fruit juice. Puree until well blended.
Pour into a medium size bowl and add half the oat/flour mixture and mix well...then add the rest of the oat/flour mixture and mix and knead well, forming a smooth dough ball, add additional flour a little at a time if needed.
3
Roll out dough to about 1/4" thick and use cookie cutters or small mason jar, biscuit cutter or pizza cutter to cut out your Peachy chicken cookie treats.
Carefully place on a cooking sheet lined with parchment paper.
Bake for 10 minutes and then turn cookies over and bake for another 10 minutes.
Let cool before serving.
Tip: Fresh herbs, fruit and vegetable peels can be added to any of the recipes above. While canning or preparing for gatherings, reserve the peels and blemished fruit and vegetables to make chicken treats. They can be placed in air tight freezer containers until ready to use.
Tip: There's nothing but healthy ingredients in each of the recipes as written, so if a family member inadvertently eats one, there should be no issue unless there are allergies to some of the ingredients used. Label, so you and your family know what these are intended for.
YOGURT Molt Treat or Frosting
Ingredients
1 C. banana (or any fruit), vanilla, or plain yogurt
2 T. peanut butter Crunchy or smooth
Directions
1
Mix yogurt and unsalted peanut butter in a medium-sized bowl.
2
Optional: You can add natural food coloring if desired.
3
With your spatula, spread over homemade chicken treats. (This is suitable for any of the recipes listed)
Tip: Use sparingly during molt for a burst of protein. Sprinkle some crushed egg shell into the mixture for the added calcium. Or sprinkle with some grains, seeds or crushed nuts.
Tip: When canning, at end of harvest or preparing for gatherings, reserve the fruit, and vegetables peels and blemishes, to use in any of the treat recipes. Just place in a container and freeze until ready to use. Any culinary herbs, fresh or dried, that your chickens enjoy, can be added to the treats for extra nutrients, anti-viral, and immune boosting benefits.
Tip: When making bone broth, save the soft bones, crush them up and add to chicken treats for the beneficial nutrients left in the bones.
Special Note: All of the recipes freeze well, so you can make them ahead to have on hand at any time. Though all the recipes use healthy ingredients, you may want to clearly label them so your family does not inadvertently eat them (particularly if you add mealworms or grubs to them).
To make your own yogurt, refer to the link: justfowlingaround.weebly.com/recipes-for-self-reliance/yogurt-good-for-you-and-chickens
To make your own Meat or Vegetable broth, refer to the link: justfowlingaround.weebly.com/recipes-for-self-reliance/homemade-meat-broth
For Dehydrating fruits and vegetables, refer to the link: justfowlingaround.weebly.com/chicken-coop-chatter-blog/dried-cranberrieshealthy-chicken-treat
To make your own Alternative Flour, refer to the link: http://justfowlingaround.weebly.com/recipes-for-self-reliance/how-to-make-alternative-flour
To make Chickpea/Garbanzo Bean Flour, refer to the link:
justfowlingaround.weebly.com/recipes-for-self-reliance/make-your-own-chickpea-flour
To Freeze or Dehydrate Eggs, refer to the link: justfowlingaround.weebly.com/recipes-for-self-reliance/preserve-the-bounty
For Additional Chicken treats, refer to the links below:
For Winter and Molting protein:
justfowlingaround.weebly.com/chicken-coop-chatter-blog/chicken-griddle-cakeswinter-protein-boost
For Spring-time Greens:
justfowlingaround.weebly.com/chicken-coop-chatter-blog/spring-gold-chicken-treats
For Summertime Coolers:
justfowlingaround.weebly.com/chicken-coop-chatter-blog/strawberry-shortcake-for-chickens
For Autumn Harvest treats:
justfowlingaround.weebly.com/chicken-coop-chatter-blog/harvest-chicken-treats
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