Liver?

[missjenneygirl]

I also do the boil (salt and garlic) with chicken breasts. EXCEPT, when the water comes up to a boil again after you add the boneless skinless breasts, clap a lid on it, take the pot off the heat, and let them sit that way for as long as an hour. Until, basically, when you feel like doing the next step. Place them on a plate to cool, with paper towels, squeeze out excess water, and then package them for the freezer. The chicken will be perfect, slightly moist, but not messy.
I can do this with frozen breasts. No defrosting needed. Just make sure to let them sit in the water for at least the hour or more.

 

[Lightplum]

I also do the boil (salt and garlic) with chicken breasts. EXCEPT, when the water comes up to a boil again after you add the boneless skinless breasts, clap a lid on it, take the pot off the heat, and let them sit that way for as long as an hour. Until, basically, when you feel like doing the next step. Place them on a plate to cool, with paper towels, squeeze out excess water, and then package them for the freezer. The chicken will be perfect, slightly moist, but not messy.
I can do this with frozen breasts. No defrosting needed. Just make sure to let them sit in the water for at least the hour or more.

Ohhhh never thought to try with chicken!!!! I had to read the directions 3 times to make sure I got it can you tell I do t cook do you use crushed real garlic or the powder?

 

[missjenneygirl]

I rough chop a couple of cloves of fresh garlic, and almost 1 TBS salt. The dogs love the salt also.

 

[hrcarol]

Excellent! I'll try chicken next. I buy giant bags of frozen chicken breasts at Costco. So I always have plenty on hand. I took my liver treats to Agility class today and the other little Sheltie there said he likes them too!

 

[OntarioSheltie]

I know a couple people who bake their liver, too. My dogs go absolutely nuts for it--but I can't stand the smell!

Yeah, me too. I boiled and baked chicken liver for them once and haven't made it again since. My dh complained endlessly about the smell.

 

[romeosangiovese]

Here's the best way to cook it, so it isn't slimey. Cook all of it at once, and freeze it zip lock bags, enough for each training session. Or, in my case, a ziplock bag for each weekend of shows.

Start with a large pot of boiling water. If it isn't boiling, when you put the liver in, it will stick to the bottom. Take the pieces out of their packages and rinse really well under water to remove any icky red liquid. Rinse well, because it will keep the pot from foaming so much. Give the water a generous shake of salt and several chopped up garlic cloves. Drop in the liver, and gently stir the liver to make sure it doesn't stick. Keep the water at a gentle roll for about 15 minutes. You may need to skim off foam from the top. I use a coffee cup and slide it under the foam to catch it.

Pre-heat your oven to 325. Line a cookie sheet with foil. Remove the liver from the water and pat dry with paper towels. Place on the cookie sheet and bake for 30 minutes, flipping over half way through. Remove, cool and place in baggies. Into the freezer. This technique keeps your pockets and suits clean.

Oooohhh... so THIS is how you're supposed to do it! I'm missing a few steps. Was very put off by the grossness of the finished product so haven't made any in a while. But I just bought a slab of liver and it's in the freezer. Will try this way of cooking it!