| 1 |
Preheat the oven to 350 degrees. |
| 2 |
Rinse the chicken livers and hearts and/or gizzards. Set aside. |
| 3 |
Place the chicken fat in a skillet and warm. Add the chicken livers and hearts and/or gizzards. Cook until brown. |
| 4 |
Place the cooked chicken parts in a food processor. Add the egg and garlic powder. Puree until relatively smooth. |
| 5 |
Grease two mini loaf pans. Divide the pureed chicken between the two pans. |
| 6 |
Place a baking pan that is large enough to hold both mini pans in the oven. Fill with about 2 inches of boiling water, and set the two loaf pans in the water. |
| 7 |
Bake for 30 minutes. |
| 8 |
Remove the oven, let cool thoroughly, and store in an airtight container in the refrigerator for up to 1 week. Freeze any excess treats and thaw before serving. |
| 9 |
To serve, spoon the desired portion (a teaspoonful for a kitten or a tablespoonful for an adult cat) into your cat's bowl. |