Ingredients
Equipment
Method
- Gently heat the chicken bone broth over low heat until it is warm but not boiling. This usually takes about 2-3 minutes.2 cups Chicken Bone Broth (low sodium, plain)
- Sprinkle the unflavored gelatin evenly over the warm broth. Let it sit undisturbed for 1 minute to bloom, then whisk gently until the gelatin is completely dissolved and no clumps remain. This should take another 2-3 minutes.2 tablespoons Gelatin (unflavored), 2 cups Chicken Bone Broth (low sodium, plain)
- Stir in the cooked mashed pumpkin and finely chopped parsley into the broth and gelatin mixture until well combined.1 tablespoon Cooked Mashed Pumpkin (plain, canned), 1 teaspoon Fresh Parsley (finely chopped), 2 tablespoons Gelatin (unflavored), 2 cups Chicken Bone Broth (low sodium, plain)
- Gently fold in the shredded cooked chicken, distributing it evenly throughout the mixture.1/4 cup Cooked Shredded Chicken (plain, no seasoning)
- Carefully pour the mixture into silicone molds of your choice (bone shapes, paw prints, or simple squares work well). Aim to fill each mold to the desired level.
- Place the filled molds in the refrigerator and chill for at least 2-3 hours, or until the gummies are firm and fully set.
- Once set, carefully pop the gummies out of the silicone molds. They should have a firm, chewy texture.
Notes
Store in an airtight container in the refrigerator for up to 5-7 days. Can be frozen for up to 2-3 months.
