A nutrient-dense homemade dog treat for training, enrichment, and freezer prep
This baked chicken liver loaf has a firm, sliceable base that can be portioned into training treats or meal toppers — especially useful during colder months when dogs benefit from warming, iron-rich foods.
This recipe avoids unnecessary additives, uses budget-friendly ingredients and freezes beautifully for kennel or household rotation.
Designed to be baked into a firm loaf or small patties for portioning
Yield: Approximately 4–5 cups of mixture
Ingredients
- 1 lb (453 g) chicken liver, rinsed and chopped
- 1 cup cooked brown or white rice (plain, no salt)
- 1 cup carrots, finely grated or finely chopped
- 1 large egg, beaten
- ½ cup oat flour
- (or whole wheat flour or I use ground rolled oats)
Instructions
- Preheat oven to 350°F (175°C).
Line an 8×8-inch baking dish or loaf pan with parchment paper or grease with unsalted butter. - Cook the liver.
Lightly boil or sauté the chopped chicken liver until fully cooked and no pink remains. Allow to cool slightly. - Process the liver.
Blend or mash until smooth, or leave finely chopped for a more textured loaf. - Prepare the rice.
Cook rice according to package directions using plain water only. No salt or seasoning. - Prepare the carrots.
Steam or boil until tender, or finely grate raw carrots for a firmer loaf. - Combine ingredients.
In a large bowl, mix the liver, rice, carrots, beaten egg, and flour until a thick, uniform batter forms. Add optional oil or turmeric if using. - Bake.
Spread evenly into the prepared pan.
Bake for 25–30 minutes, until set and firm throughout. - Cool and portion.
Allow the loaf to cool completely before slicing into bite-sized cubes or bars.
Storage & Freezing
- Refrigerator:
Store in an airtight container for 4–5 days. - Freezer:
Freeze in single-layer portions or silicone molds for up to 2 months.
Feed in moderation, particularly for small dogs or puppies. When introducing any new food, start with small portions and monitor digestion.
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