1 Pound of Ground Chicken or Turkey
3/4 Cup Low Sodium/No Fat Chicken Broth (or Homemade broth with fat skimmed off)
1/4th Teaspoon Garlic Powder (optional)
1 Tablespoon Olive Oil
4 Cups (approximately) Gluten Free Flour OR regular flour
Place all of the above in blender and blend just until all is mixed. Pour into large bowl, also scraping excess from sides.
Add: Approximately 4 Cups of Gluten Free Flour (or regular wheat flour if no sensitivities to grains) and mix. The dough will be very soft.
Spray an 11″ X 17″ cookie sheet (with sides) with Pam.
Spread the dough on to the cookie sheet evenly and bake in a 300* pre heated oven. After about 15 minutes, take pan out and poke holes around on the dough with a fork to prevent bubbles. Place back in the oven for additional 15 minutes.
Remove from oven, cool slightly and cut into 1/4th inch strips. Then, cut the strips into smaller pieces about the size of a dime or nickle.