CHICKEN LIVERS FOR CATS RECIPES

Steps:

• Bake (at 350 degrees) the chicken/turkey thighs and liver leaving ~50% of the thigh meat raw. (The time needed varies depending on how thick the thighs are but is usually ~15 minutes, give or take.) The liver will be cooked more than the meat which is fine.
• Remove from the oven and put in cold water to stop the cooking process.
• Remove some of the raw meat from the bone for chunking (for the version in the picture, I used a grinder, if you use meat shears or a knife to "chunk" the meat - cutting it into small pieces about the size of a dime, it will look like the second picture). The bigger, the better. Keep in mind that raw meat is more tenacious (and better for teeth) than cooked meat. Make sure that you include the skin and all the fat!
• If using eggs, make sure you cook the whites (the yolks can be cooked or left raw). Break the egg into small pieces so that it incorporates into the rest of the ingredients.
• Mix together the meat/liver/skin, egg whites, and fat drippings in one large bowl. Placed mixture in the refrigerator while the supplements are mixed up.
• Combine the water, egg yolks (if you only cooked the white versus the whole egg), vitamin E, vitamin B-complex, taurine, salt, bone meal, and fish oil with a whisk. Note that it is helpful to put the fish oil capsules in warm water in advance of mixing up the supplement slurry. It takes about 15 minutes for them to dissolve and I use my hand to make sure that all of the oil is squeezed out of each capsule. Some people poke the fish oil capsules with a pin. It is ok to leave the capsules in the water. Most cats readily eat them but if your cat is not fond of fish, then you may want to remove them.
• Pour the supplement slurry into the meat/skin/liver/egg mixture. Mix very well.
• Portion into containers and freeze. Leave at least 3/4" of head space to allow for expansion.
• Ideally, the food should only be in the refrigerator (in a completely thawed state) for 48 - 72 hours so keep that in mind when choosing your container size. The average cat eats about 3.5-6 ounces per day.

Steps:

• Place chicken livers in a colander and rinse gently but well. Let drain for a few minutes.
• Remove from colander, cut and trim any connective tissue or fat if desired.
• Place livers in a small bowl.
• Add the buttermilk. Stir gently to coat the livers.
• Add salt.
• Add black pepper.
• Stir gently and set aside for 10-15 minutes.
• Place flour in a small bowl or tray.
• Remove the livers from the buttermilk, shaking each one gently to remove excess liquid.
• Place the livers in the flour, turning gently to fully coat the liver.
• One at a time, dip the livers back in the buttermilk, then place back into the flour.
• Toss gently to coat with flour again.
• Remove from flour, place on foil lined pan. Let rest for 10-15 minutes.
• Add oil to cast iron skillet to a depth of about one inch.
• Bring oil up to 350F degrees for frying.
• Gently lower livers, one at a time, into the hot oil.
• Use a splatter screen while frying if available as the livers will often pop and splatter while cooking.
• Fry liver until lightly browned on the bottom, then flip over, frying about 2-3 minutes per side.
• When done, remove from skillet and place on a brown paper bag or wire rack to drain.
• Sprinkle lightly with additional salt and black pepper if desired for added flavor.
• Serve warm if possible. They cool quickly.
• Enjoy!