Recipe: Dehydrated Chicken Livers

Some dog treat recipes are so cute and so fun to make and to photograph…with the little dog-shaped cookie cutters and all…

And then there are recipes like today’s that, well, are just plain ugly.

A while back, I purchased a dehydrator at the thrift store for $4. (Surprisingly, this seems to be the kind of thing you can find quite often at a thrift store; since I bought mine, I’ve seen three others for sale! I guess people just don’t want give up that much room to store the dehydrator because it is fairly large.)

I’ve made dehydrated sweet potatoes and bananas for the dogs in the dehydrator but I’d never tried chicken livers until this week. I’m not sure why I waited so long to try to make them because it’s super, super simple and the dogs absolutely loved them!

To make in the dehydrator, first spray the trays with no-stick spray. Space the livers at least an inch apart so there will be good air circulation throughout the trays…

If any livers are too thick, use a fork to flatten the liver slightly.

The one-pound tub of chicken livers was divided between three trays. I put the trays in the dehydrator and cooked them for nearly four hours. Halfway through the cooking process, I switched the tray order. (Your own cooking time will vary with your dehydrator.)

If you don’t have a dehydrator, you can make these in the oven on its lowest temperature setting, baking on a lightly greased cookie sheet, flipping the chicken livers halfway through the cooking.

Once done, allow the chicken livers to cool then pop them in the refrigerator. They’ll last up to two weeks (although they didn’t last anywhere near that long here….the dogs loved them!)

Don’t Miss Our PawZaar Cooking Section!

We sell dog-themed cookie cutter sets and our dog cookbooks in the Home section of our PawZaar gift shop! Ten percent of proceeds benefit the week’s featured pet rescue.