Not much to share really. It's not much of a recipe, but here goes.
I simmer about 4-6 pounds of chicken (or beef or whatever) livers in enough broth (homemade, low or no salt, little garlic, onion, and thyme) to cover until done. You can also use (clotted) blood from any butchered animals you have access to instead of part or all of the liver. Strain out livers, remove to a metal bowl and mash warm livers up with a stout potato masher until the consistency of lumpy oatmeal. Keep all the broth and fat. You may add melted animal fat and/or olive oil later if needed. Melted butter works too. To the mashed livers add brown rice flour and rolled oats (about equal portions or whatever you like), mixing well until the mixture gets too heavy to stir or starts looking a little dry. Add back the fat and broth a bit at a time, mixing and adding more until you have a lumpy slightly greasy feeling dough that holds its shape when you roll balls in your bare hands. If your dough is too sticky, you need more fat, it should feel rather like a pie dough between the lumps. Just remember this is a fatty liver treat, not an oatmeal treat, and not their everyday nutrition! Make the size appropriate for your pet, large or small. I make mine smaller than golf balls. You can also pat or roll it into flat patties to break up into chunks, or drop in blobs.
I bake mine on big heavy pizza pans or cookie sheets at 300-325 F, turning once in a while, until they feel almost dried through. Flip your patty shaped ones after the top is nicely dry. If they seem to be browning before being done, decrease the heat and consider a loose foil covering. These aren't meant to brown much, just to bake dry. This can take a long time, and will probably attract attention from your resident carnivores. They will naturally darken in color as they dry out. Please be careful when removing from oven, as any that hit the floor hot will be gobbled quickly and still HOT! Let cool completely before storing in the freezer in ziplocks. Mind the cats don't grab them before you put them away! Don't store them too long in a treat jar or bag at room temperature or they will mold.
These treats are like a strong biscuit or thick pie crust, with a crisp exterior but easily chewed tender interior. They have lots of fat and visible chunks of liver. They are fiber rich, gluten free and corn free, so great for many pets that have grain allergies. They don't crumble as badly as many other treats, are easily eaten by my semi-toothless 14 year old chihuahua, and aren't really bad smelling. I call the round balls "rolie polies" and my chiweenie pup Dolly loves to play with them before she eats them. The chunks are excellent training aids for every dog I know and over 90% of cats I know. My cats actually slobber and drool over them. I just break the big chunks up as needed, easy to manage in one hand.
Next time I make a batch I'll try to remember to take pictures and maybe even measure something! As you can tell, I make them in big batches. My HE objects to the smell of liver, so I try to do it when he's gone and make enough to avoid having to make more too often. Side bonus, the simmered chicken livers also make great pate', so a few usually make it to my own "chef's treat" plate.
