So, what’s the difference between taking a bite of chicken and chewing it until it’s a paste and taking this chicken and running it through the food processor? I feel like it’s silly to purée this stuff when I can just chew it a million times...

I tend to think the same way. Just make sure any meat is soft to begin with. Boiled or baked. Keep your bites ridiculously small. Then get chewin'. (I'd be hesitant to do the same with beef. Chicken and fish are easier for your pouch to handle.)

Edited August 11, 20187 yr by Missouri-Lee's Summit