Lucy’s Liver Slivers

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1/2 pound chicken livers — cooked
1 cup chicken stock
1/2 cup corn oil
1 tablespoon chopped parsley
1 cup powdered milk
1 cup rolled oats
1/2 cup brewer’s yeast
1 cup soy flour 1 cup cornmeal
3 cups whole wheat flour


Preheat oven to 350°. In food processor or blender, process chicken livers, chicken stock, corn oil and parsley until smooth. Transfer to large bowl. Add powdered milk, rolled oats, brewer’s yeast, soy flour and cornmeal. Mix well. Gradually add whole wheat flour. You’ll have to use your hands here, kneading in as much of the flour as it takes to create a very stiff dough.

Roll dough out to 1/4″ thick and cut into stick shapes, about 1/2″ by 4″ (depending on the size of your dog). A pizza cutter works great!
Bake on ungreased cookie sheet for 20 to 25 minutes until lightly browned and crisp. Turn off heat and let biscuits dry out in oven for several hours.
Store in the refrigerator.


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