Ingredients
Scale
- 2 cups Flour
- 3 tbs. Vegetable oil
- 1 cup wheat germ or cornmeal if wheat allergies are a problem
- 1 egg, lightly beaten
- 1/2 cup chicken broth
- 2 tsp. parsley
- 1 cup cooked chicken liver, chopped
- 3 tbs. chicken broth (optional)
Instructions
- Combine flour and wheat germ.
- In a separate bowl, beat egg with oil, then add broth & parsley, mix well.
- Add the dry ingredients to bowl a little at a time, stirring well. If the dough is too dry, add additional tablespoons of chicken broth one at a time.
- Fold in chicken livers and mix well. The dough will be firm.
- Turn dough out onto lightly floured surface and knead briefly.
- Roll out 1/2″ thick and cut into shapes using a bone cookie cutter (or any other shape you prefer).
- Place on greased cookie sheet 1″ apart. Bake at 400F for 15 minutes or until firm.
- Store in refrigerator.