Sautéed Liver and Romano Cheese Dog Biscuits - Home Made Dog Food Recipe
Chicken livers should be rinsed before being placed in a freezer-safe plastic bag and frozen for two hours. Before the liver thaws, trim any extra fat and any green parts with a sharp knife and chop.
Servings 30 Biscuits
Cost $14
Equipment
- 1 Oven
Ingredients
- 3 Ounces Chicken livers
- 2 Cloves Garlic
- 2 tbsp Virgin olive oil
- 1/4 cup Filtered water
- 2 cups Rice flour
- 1/2 cup Rolled oats
- 2 tsp Baking powder
- 2 tbsp Freshly grated Romano cheese
Instructions
- Preheat the oven to 325ºF (162°C)
- Sauté the chicken livers and garlic in the olive oil until the liver is firm and no longer pink. Pulse the cooked liver in a food processor. Slowly add the drippings and process the mixture until it forms a paste.
- Slowly add the water and continue processing till smooth and creamy. Measure the rice flour, rolled oats, and baking powder into a mixing bowl. Add the grated cheese and whisk until combined. Make a well in the flour, and add the liver mixture all at once.
- Mix on medium speed using a paddle attachment until dough forms and all the ingredients are combined. Turn the dough out onto a slightly floured surface and form into a log, about 2 inches in diameter. Wrap in plastic wrap and chill for 1 hour.
- When ready to bake, slice the biscuits 1 ⁄ 8 -inch thick and place them on a parchment-lined cookie sheet. Bake 12– 15 minutes till they are dry and firm to the touch. Turn the oven off and leave the biscuits in another 20– 30 minutes.
- Remove them from the oven, cool them on a baking rack, and store them in a cookie tin.
Notes
Romano cheese and bread crumbs should be combined in equal amounts.
Add freshly ground pepper to the dish. Bite-sized chunks of cleaned chicken liver are dipped in an egg mixture.
Cook liver chunks in virgin olive oil till browned after coating with the cheese-bread crumbs combination.
Serve with champagne and take the pleasure in!