4 lb. chicken liver, washed & drained
1/4 c. chicken stock
7 c. flour
8 eggs, beaten
4 c. oatmeal
6 tsp. garlic powder

You can use any type of liver or ground meat, any type of flour, any type of stock. Preheat oven to 350 degrees. Line two rimmed cookie sheets with parchment paper. You'll need two large mixing bowls (one for dry ingredients, and an even larger bowl for the wet) and a food processor. First process the oatmeal into a fine meal. Put in one bowl and add flour and garlic powder and mix thoroughly. Next, process the livers until smooth. Put in the larger bowl and add the stock and the eggs and mix. While stirring with a large whisk or wooden spoon, mix the dry ingredients into the wet, a little at a time, until thoroughly combined. Divide between the two cookie sheets and spread to the edge (or use a pastry bag to make shapes such as bones or mailmen). Bake for 25 to 35 minutes until there are no wet spots. Rotate the sheets halfway between cooking [to ensure even baking]. Remove from oven and let cool. Use a pizza wheel or sharp knife to cut into bars. Refrigerate half and freeze the rest for later.