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Chicken Liver Cookies
2 c HODGSON MILL BROWN RICE FLOUR
1 c HODGSON MILL UNTOASTED WHEAT GERM or HODGSON MILL YELLOW CORN MEAL
1 egg, lightly beaten
3 Tbsp. vegetable oil
1/2 c chicken broth
2 Tbsp. chopped fresh parsley, or 2 teaspoons dried
1 c chopped chicken livers, cooked
Preheat the oven to 400 degrees F. In a medium bowl, combine the flour and wheat germ or corn meal. In a large mixing bowl, beat the egg with the oil, then add the broth and parsley and mix well. Add the dry ingredients to the wet ingredients a little at a time, stirring to combine. Fold in the chicken livers. The dough will be firm. Turn the dough onto a lightly floured surface and knead it briefly. Roll the dough to a thickness of 1/2 inch, and cut it into desired shapes. Place cookies one inch apart on greased cookie sheets. Bake for 15 minutes or until firm. Store cookies in the refrigerator or freezer.
Yield: About 24 small or 15 medium-sized cookies.
Makes 15 servings. Each serving: 133 calories; 3 g dietary fiber; 16 g carbohydrates; 6 g protein; 5 g fat (less than 1 g saturated fat); 73 mg cholesterol; 53 mg sodium.