3/4 cup Warm water
2 Scoops bovine hide gelatin
1/4 cup Cassava flour
2 tsp Sea salt
Purée chicken and water together, then add gelatin and blend again.
Next add cassava flour and salt/seasoning and purée one more time.
Line baking sheets with parchment paper, dollop small circles of chicken purée on sheets and flatten each circle with back of spoon (the thinner the better!)
Bake at 350°F for 20-25 minutes depending on how thin your circles are.