Chicken livers make delicious treats for dogs and are extremely simple to cook. You can simply wash and cook them in a pan with little oil or add some more ingredients to increase the taste and nutritional benefits. Keep reading to know how much livers are safe and learn some delicious recipes to cook chicken liver for dogs.
Got some ground beef you want to cook for your dog? Check out our post “How to Cook Ground Beef for Dogs”.
Can I Give My Dogs Chicken Livers?
Chicken liver is one of the best meat sources that dogs can eat, therefore yes, they can consume it. When compared to swine or lamb liver, chicken livers contain more nutrients, low calories, and a high amount of protein. Moreover, they are exceptionally rich in vitamins C and E, which fortify your pooch’s immunity and health. They have slightly fewer vitamins than beef liver but have lower fats which again makes them a better option.
How Much Chicken Liver Can I Give My Dog?
Dogs can be given chicken liver on a regular basis. However, no more than 5% of your dog’s diet should consist of chicken liver. For small dogs, this equates to 10–15g, for medium dogs, 25–30g, and for large dogs, up to 40–60g of chicken liver. Anything more than this carries a risk of overdosing on vitamin A. Excess of Vitamin A can cause severe headache, blurred vision, nausea, and dizziness.
Does your dog love sweet potatoes? Check out our post “How to Cook Sweet Potatoes for Dogs”.
How to Cook Chicken Livers for Dogs?
The idea of cooking dog food at home is appreciable. It may be easier for your dog to digest home-cooked food if they have allergies or a sensitive stomach. You can make personalized recipes that are free from triggering ingredients and provide improved diet substitutes. Moreover, it’s an affectionate gesture and helps in improving your bond with your pooch. Some of the best recipes are as follows.
Chicken Liver Vegetable Stew
- 2 cups of cooked brown rice
- 2 carrots, peeled and cut into small pieces
- 20-ounce chicken livers
- 2 sweet potatoes, peeled and cut into small pieces
- 2 cups water
- Wash chicken livers thoroughly with lukewarm water to remove any foul odor and debris.
- In a pan (better is made of stainless steel), add some coconut oil and sear the chicken livers lightly on medium flame.
- Add one cup of water, boil it, place the lid, and simmer chicken livers for 5 minutes until cooked completely.
- Add chopped sweet potatoes and carrots.
- Then, add a second cup of water and cook for 15 minutes to make the veggies tender.
- Mix cooked rice in the pan and leave it to cool to warm before serving.
Chicken Liver Bites
- ½ lb. chicken livers, washed and chopped
- 1 cup rolled oats
- 1 cup all-purpose flour
- 2 large eggs
- 1 tbsp. vegetable oil
- Set the oven to 325 degrees Fahrenheit (165 degrees C). A 9-inch square baking dish should be greased and lined with parchment paper.
- Add the oats to the food processor's bowl and pulse 10 to 15 times to finely chop them. Add flour to the oats in the big bowl.
- Place the livers in the food processor and process for 10 to 15 seconds, until smooth. Blend the eggs in for about 10 seconds, or until thoroughly blended. Until it is all absorbed, add the oil.
- Stir the liver mixture into the oat and flour mixture until completely combined. Pour onto the baking pan that has been prepared.
- Bake in the preheated oven for 30 to 40 minutes, until the mixture is firm to the touch but not crunchy.
- Let the baked mixture cool before cutting it into 50 pieces.
Chicken Liver Meatballs
- 1 pound chicken livers
- 1 cup spinach defrosted
- ¼ cup of fresh parsley
- 1 large egg
- ½ cup coconut flour
- 2 tbsp. nutritional yeast
- 1 tbsp. olive oil
- Rinse and dry off the chicken livers.
- Add the chicken livers to a large skillet or pan that has been preheated with olive oil over medium heat. Cook until evenly brown.
- Put the cooked chicken livers, egg, spinach, parsley, and nutritional yeast in a food processor. Blend until smooth
- Pour the mixture into a large bowl and add coconut flour. Mix until you have a cohesive mixture.
- You can make the balls with your hands or a medium cookie scoop.
- Arrange the meatballs on a baking sheet coated with parchment paper and bake at 180C/350F for 20 minutes, until they are firm and brown.
Chicken Liver Cookies
- 200g chicken liver
- 80ml milk
- 1 egg
- 100g semolina
- 100g all-purpose flour
- Preheat oven to 150 degrees Celsius
- Wash and chop the liver.
- Then, stir fry livers without oil until dry.
- Put flour and semolina in a large bowl.
- Now, add the liver “milkshake” mixture to the dry ingredients and make a dough.
- When the dough is no longer sticky, place it on a surface that has been dusted with enough flour.
- Roll the dough to 5mm thickness and cut the dough into the desired shapes. You can use a bone-shaped cutter to entice your pooch.
- You can roll out the leftover dough again and knead it together to make more cookies.
- Line the cookies on a baking tray, and bake for about 30 minutes, until golden. Take the dish out of the heat and let it cool on a wire rack.
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