[Mark A]

Dori,

I simply slice the semi-frozen chicken breast about 3/16″ thick. Place the strips on a cooling rack on top of a cookie pan, and place them in the oven at 170 for about 5 hours. You can’t over dry them, but a guide is that when you bend the strip, it seems to splinter at the bend, they are done. They will reduce to about 1/3 the original size.

I’ve since bought a dehydrator, which is easier and more efficient. I just set the temperature and the time, and forget about it.