Chicken Liver Pate
Here's an easy, inexpensive and doggone delicious recipe. We love to use this to fill up a Kong toy or as a topper to their food.
Ingredients:
(2) 20 oz containers of raw chicken livers (if you haven't purchased these before, you can usually find them in the meat department near the chicken)
(1) Large sweet potato
Directions
- Rinse chicken livers and place in a pot.
- Put enough water in the pot with the livers just to cover them.
- Boil for about 7-10 minutes. The livers will turn a bit more gray in color once cooked.
- While the livers are boiling, wash and poke a few fork holes in the sweet potato and cook in the microwave until nice and soft.
- Once the chicken livers and sweet potato are cooked, carefully peel the sweet potato and place into a large food processor.
- Using a slotted spoon, carefully place the cooked chicken livers in the food processor with the sweet potato (you will want to reserve the boiling liquid to thin out the pate)
- Add about one cup of the reserved boiling liquid to the food processor and blend on high
- Check the consistency of the pate and add more liquid to reach your desired consistency. We usually aim for a consistency like a Greek yogurt.
We use any remaining boiling liquid to put on top of the pups dinner that night (once cooled).
Store in an air tight container in the fridge for 4-5 days.
