How to make budget-friendly, grain-free treats for your pets at home with a few simple, whole food ingredients.
Pet treats are a must to spoil your furry friends, but one glance at the label of these products at the store reveals a toxic cocktail of ingredients and synthetic vitamins.
Fortunately, it is very easy and inexpensive to make your own at home.
The recipe I prefer to use contains chicken livers, which cost just a few dollars a pound at the supermarket.
They are also an incredible nutritional boost to your pet’s diet.
This is the brand I typically buy.
If you want to go gourmet, it will cost you roughly double the price at your local grassfed farm for similar cuts. I prefer to save livers from my farmer for my homemade pate.
Despite their finicky reputation, even cats don’t mind cooked chicken livers.
If yours still object, I suggest mixing a few pieces in with their regular food.
When it comes to dogs, most will happily eat liver… raw or cooked!
While raw liver is certainly best, I have not had much luck getting cats to accept it. Raw livers are also a bit messy to deal with.
Cooking the liver improves the texture and makes it more appealing to cats.
It is also easier to deal with. The pieces are simple to store in a small container in the refrigerator for dispensing a few at a time.
Note that these treats also freeze well for later use.
Homemade Pet Treats
How to make budget-friendly treats for your pets at home with a few simple, whole food ingredients.
Instructions
Preheat oven to 350°F (175°C).
Heavily grease a stainless steel baking pan with tallow or lard. Set aside.
In a blender or food processor, combine the livers, eggs, and chicken broth (or water). Blend until smooth, forming a thick paste.
Pour the mixture into a well-greased baking pan. Spread evenly to about 1/4″ – 1/2″ thickness.
Bake for 30 minutes until firm and slightly dry to the touch. Do not overcook.
Let cool to room temperature. Cut into small, bite-sized pieces suitable for your pet’s size. The recipe makes about 100 small pieces.
Store in an airtight container in the fridge for up to 1 week. Freeze what you will not use in a week for up to 3 months.
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