Posted by Jeanne on September 14, 2009
Combine 1 chicken liver, 1 giblet, 1 chicken heart, 1 chicken neck, 2 cups water and 1 tablespoon finely chopped parsley.
Cover and simmer until the giblet is tender.
Grind the meat in the blender.
Posted by Jeanne on September 7, 2009
1-1/2 cups whole-wheat flour
1-1/2 cups rye flour
1-1/2 cups brown rice flour
1 cup wheat germ
1 teaspoon dried kelp or alfalfa
1 teaspoon garlic powder
4 tablespoons vegetable oil
1 1/2 cups chicken broth or beef broth
1 pound ground chicken
1 to 2 tablespoons brewer’s yeast
Preheat the oven to 350 degrees F.
In a large bowl, combine the first six dry ingredients.
Slowly add oil, broth and chicken, and mix well.
On a lightly floured surface, roll the dough to a thickness of 1/8 inch then place it on a greased cookie sheet.
Bake until golden brown.
Cool then break into bite-size pieces. Place pieces in a bag with the brewer’s yeast and shake to coat them.
Store the leftovers in an airtight container in the refrigerator.
Makes 2 to 3 dozen pieces.