Directions: |
Directions:Preheat the oven to 250º F. Line two sheet pans with parchment paper.
Heat a large nonstick frying pan over medium-high heat. Add the bacon and cook for 4 to 5 minutes, until it has rendered its fat and is a rich golden brown. Remove from the pan and drain on paper towels.
Pour off all but a generous film of bacon fat. Add the chicken livers to the pan and sauté, turning them frequently and smashing them slightly, for about 5 minutes, until broken down to a paste. Remove from the heat.
Place the bacon in a food processor and pulse a few times to grind it. Add the chicken livers and process to combine, then add the cornmeal and process until you have a coarse mixture.
Transfer the mixture to the bowl of a stand mixer fitted with the paddle attachment. Add the flour and mix to combine. Slowly pour in the chicken stock and mix until the dough begins to gather around the paddle and feels moist to the touch. Remove the dough from the mixer and knead it just enough to combine.
Place the dough between two pieces of parchment paper or plastic wrap and roll it out to a 3/8-inch-thick sheet. Using a 2 5/8-inch-long dog bone cookie cutter, cut out the treats and arrange them on the prepared sheet pans. Knead the trimmings together, roll out and cut out additional treats. For a simpler preparation, roll out 1-inch balls of dough and flatten slightly with a fork to make a criss-cross pattern (like you would do with peanut butter cookies).
Bake until the treats are completely dry, about 1.5 hours in a convection oven or 3 hours in a standard oven. Remove from the oven and lower the oven temperature to 200º F.
For the glaze, combine ketchup and egg whites. The glaze will be very thick. Brush it over the top of the warm treats. Return the pans to the oven and bake for 20 to 30 minutes, or until the glaze has set. Place the pans on a cooling rack and cool for 5 to 10 minutes, then transfer the treats to the rack to cool completely.
The treats can be stored in a covered container at room temperature for up to one month. |
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Notes: |
Personal
Notes: This is Chef Thomas Keller’s recipe for the dog treats sold at Bouchon Bakery. Our dogs, Biscuit and Jelly, love these. This recipe makes several dozen treats, but you can store the baked treats in the freezer and get them out as needed - just thaw for an hour or so.
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This recipe for Bouchon Bakery's Dog Cookies is from