Even man’s best friend gets treats at Bouchon Bakery. I remember on one of my visits, at the counter there was a glass jar filled with dog bones made using foie gras, quite luxurious before the ban of the ingredient in 2012. Chicken liver is the replacement, according to the recipe in the book.
While I’ve eaten my share of strange things, I wasn’t particularly thrilled with having to cook with livers. Nevertheless, I cooked them in a pan till they were broken down. To get to a paste you’ll need to transfer to a food processor. I didn’t have access to one so I did a fine chop a cutting board. It helps somewhat but instead of a uniform biscuit there will be little flecks of chicken liver. I’m sure the dogs don’t mind.
I did omit the bacon in this recipe. I just felt that if I were going to spend the time cooking bacon I’d rather put it on my own plate next to some eggs and hash browns. My dog is happy with Scooby Snacks so having made-from-scratch ones with chicken liver is like giving her caviar when she normally has toast. I just couldn’t bring myself to indulge her that much.
In position to eat when given the OK
And…..we’ve lost our model. She got distracted by some noise after I made her “stay” too long.
Finally enjoying a chicken liver bone and consequently had no desire for her regular meal later that evening.
A heart for my pup
After baking, you brush on a ketchup glaze and put them back in the oven to finish. I glazed half. I like the contrasting colors.
I’ll say these were a success judging by the fact that my dog ate them. I made most of treats as 1.5″ hearts just because they’re more true to the size I’d give out and Valentine’s Day is around the corner. They still take just as long to bake and dry out. In a convection oven it will take approximately 1.5 hours and for a standard oven 3 hours.
Week 8 of the Bouchon Bakery Book Project
Read the Project recap on the Dog Treats
Bake with us!
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