Chicken Liver & Egg Mix
Ingredients
- 1 lb chicken thigh meat (boneless, skinless)
- 8 oz chicken liver
- 2 large whole eggs
- 1 tablespoon sardines (canned in water, no salt)
- 1 tablespoon sunflower oil
- 1/2 cup cooked pumpkin (plain, not pie filling)
- 1/4 cup water or low-sodium chicken broth
Step-by-Step Instructions
- Bring a pot of water to a gentle simmer over medium heat.
- Add chicken thigh meat and poach for 15-20 minutes until internal temperature reaches 165°F. Remove and let cool.
- In the same pot, gently simmer chicken liver for 8-10 minutes until cooked through. Drain and cool.
- Hard boil the eggs by placing them in cold water, bringing to a boil, then removing from heat and covering for 10 minutes. Cool in ice water and peel.
- Dice chicken thigh meat and chicken liver into small, cat-appropriate pieces.
- Mash the hard-boiled eggs with a fork, including the yolks.
- In a large bowl, combine diced chicken, liver, mashed eggs, sardines (including bones, mashed), cooked pumpkin, and sunflower oil.
- Add water or broth to achieve desired consistency and mix thoroughly.
- Portion into daily servings and store appropriately.
💊 Required Supplements
Add per batch (approximately 2.5 lbs total food): 1/2 teaspoon iodized salt (for iodine), 1/2 teaspoon taurine powder (2000mg total), 1 teaspoon salmon oil (for omega-3 fatty acids, approximately 900mg EPA/DHA), 1/4 teaspoon zinc methionine (providing approximately 25mg zinc), 1/8 teaspoon vitamin E (mixed tocopherols, approximately 100 IU), 1/4 teaspoon B-complex for cats (follow product label for exact dosing based on brand). Mix supplements into food after cooking and cooling to preserve nutrient integrity.
Nutritional Analysis
1/2 cup (for 10lb adult cat)| Calories | 280 kcal |
| Protein | 24g (42% DM) |
| Fat | 16g (28% DM) |
| Carbohydrates | 8g (14% DM) |
| Fiber | 2g (3.5% DM) |
| Moisture | 70% |
| Calcium | 0.8% DM |
| Phosphorus | 0.7% DM |
| Ca:P Ratio | 1.14:1 |
🧊 Safety & Storage
Always wash hands, utensils, and surfaces thoroughly before and after handling raw poultry and eggs. Cook all animal proteins to safe internal temperatures. Store prepared food in airtight containers in the refrigerator for up to 3-4 days, or freeze individual portions for up to 2-3 months. Thaw frozen portions overnight in the refrigerator, never at room temperature. Discard any food left out at room temperature for more than 2 hours. Always serve at room temperature or slightly warmed, never hot.
⚠️ Recipe Drift Warning
Do not substitute chicken liver with other organ meats without adjusting quantities, as liver is critical for vitamin A and copper content. Avoid replacing sardines with fish canned in oil or with added salt, as this can cause digestive upset and sodium toxicity. Do not use pumpkin pie filling, which contains toxic spices and excess sugar. Sunflower oil should not be replaced with olive oil in large quantities as it provides different fatty acid profiles. Consult your veterinarian before making any substitutions, as even small changes can create nutritional imbalances.
⚕️ Always consult your veterinarian before changing your pet's diet.
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