Silver Snout Stew Dog Recipe

Preparation:

• Place the gizzards in saucepan, cover them with water, and boil over high heat. Reduce the heat and simmer gizzards, uncovered, for 45 minutes, adding water as necessary. Drain the gizzards, reserving troth, and cut into bite-size pieces.
• Place the gizzards and reserved cooking liquid, chicken broth, and barley in a soup kettle; boil. Reduce the heat and simmer the soup, covered, for 30 minutes, or until the barley is tender.
• On the meantime, melt the butter in a large skillet over medium heat. Add the potatoes, onions, carrots, and celery and sauté until the vegetables are coated with butter and are somewhat softened. As the vegetables cook, add the oregano and salt and pepper to taste.
• Add the vegetables to the soup; stir in the tamari and sherry and cook for 15 minutes longer. Place the bread pieces in the dog's bowl and ladle the broth and vegetables over them. You can make 6 quarts of soup with this recipe.

Ingredients:
2 pounds of chicken gizzards
4 tablespoons unsalted butter
8 potatoes, cut into 1/2 ^-inch pieces
4 chopped onions
4 chopped carrots
2 thinly sliced stalk celeries,
2 tablespoons of dried oregano
Salt
Freshly ground pepper
2 large cans (92 ounces) of chicken broth or 12 cups Chicken Stock
1 cup of whole-grain or Scotch barley
2 tablespoons of tamari sauce
2 tablespoons of dry sherry
Bread cut into 1-inch squares

Note:
This rich dish, which includes liver for high-quality protein and a mélange of vegetables for fiber and complex carbohydrates, is best seasoned lightly with tamari and just a touch of sherry. Soak the pieces of bread in the broth for a delicious feast.