2 Cups Unbleached All Purpose Flour 3 Large Eggs
1.5 Cups Ground Flaxseed 3/4 Cups Chicken Liver Broth
1.5 Cups Corn Meal 6 Garlic Clove
1/4 Cup Olive Oil 20 Ounce Chicken Giblets
Put chicken livers in a pan and cover with water. Boil until done (they will be firm when done). Only add water if they start to get dry. When cooked, reduce cooking water to about 1 cup.
Preheat oven to 450 degrees.
Mix all dry ingredients in a large bowl and set aside.
Place olive oil, eggs, ¾ cup reserved broth, garlic cloves, and boiled chicken in the blender. Blend until well mixed and a little chunky. Pour over the dry ingredients and mix thoroughly (add remaining ¼ cup cooking water if necessary to incorporate all flours). Line a cookie sheet with non stick foil or parchment paper press the mixture into the pan. Score to desired size. Bake 20 minutes. Store in the fridge or freeze if you will not use within four days.