Cold Chicken Liver Soup

So, people are telling me they want to feed a Raw, wHOLe food diet, but it’s time consuming, and they don’t know what to buy or how to prepare it. For the next several posts, I’m going to share some of the recipes I’ve created. Saddle up.

Organ meats are good for your dogs (see Liver La Vida Loca, parts 1 & 2). High nutritional content, but should only be fed occasionally because they’re so rich.

Here’s a little recipe I’ve developed over the last few months that is easy to prepare once you get over the grossness of dealing with organ meats.

  • 1 container of organic, antibiotic-free chicken livers (frozen)
  • 4 oz raw goats milk
  • 4 oz organic chicken stock
  • 4 oz filtered water
  • 1 Tbsp raw honey
  • 2 Tbsp Apple Cider Vinegar
  • 1/4 tsp sea salt

Organic, not-pumped-up-with-growth-hormones chicken livers are smaller and better for your dog. When you get home from the market with your chicken livers, put wax paper on a cookie sheet, and lay the livers on it so they’re not touching each other. Freeze for at least a couple of hours. They’re less messy/slippery/gross when frozen.

Once frozen, put them in your food processor or blender, add all the other ingredients, and blend until smooth.

It makes a brownish-pink cold soup. I pour 6oz portions into plastic containers and refrigerate. They’ll keep for about a 5 days in the fridge.

Nutrient-rich meals for days! I either pour out 3oz servings for each dog for each meal, or I’ll pour a single ounce over something else, like say if I’m splitting a single chicken wing between them. Most of the time, though, it’s just the soup, and it’s a complete meal. Then once it’s all gone, we rotate to a different protein, like beef or fish.

pugs & kisses,

Liver la Vida Loca, dos!

I thought about this whole organ meat thing some more. And decided I’d give it another go.

So, I bought some chicken livers.

They were surprisingly larger than I expected.

They were supposedly not from chickens that had been fed growth hormones.


Anyway. I froze them, put them in the blender with a couple of table spoons of apple cider vinegar and a bit of water, and hit “blend”. Pureed those suckers. I plopped the pate into a plastic container to continue the defrost in the fridge.

Still gross.

For real.

But much more manageable as a pudding, instead of a slippery, slimy, bloody ooze.

Served it up with some steamed broccoli and a sweet potato.

Lip-smackin good. (Or at least it seemed that way).

I don’t expect I’ll feed them very often, but as an occasional, nutrient-rich delicacy, this is something we can handle.

pugs & kisses,