Chicken Liver Biscuits |
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| Servings | Preparation Time | Cooking Time | Temperature | Notes | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| INGREDIENTS: | ||
| 1 cup whole wheat flour | 1 cup soy flour | 1 cup wheat germ |
| 1/2 teaspoon salt | 1/2 pound (1 cup) chicken livers | 2 tablespoons olive oil |
| 2 eggs | 1/4 cup water reserved from cooking livers | |
| 1 | Preheat the oven to 400 F. |
| 2 | Combine flours, wheat germ, and salt in a large bowl. Set aside. Place the chicken livers in a saucepan and cover with water. Bring to a boil and simmer until cooked 2 to 3 minutes. Drain the livers, retaining 1/4 cup of the cooking liquid. |
| 3 | In a food processor, mix the cooked livers, oil, eggs, and liver water until well blended. Add to the dry mixture, stirring with a spoon and then kneading with your hands. Turn out onto a lightly floured surface, and roll to 1/2-inch thick. (Sprinkle flour on top of the dough if it's sticky.) Use cookie cutters to cut into shapes and place on a baking sheet. Bake for 15 minutes or until firm. Bottoms should be slightly browned. Store in an airtight container in the refrigerator. |