Ingredients:
1 cup of whole-wheat flour
½ cup of unbleached all purpose flour
½ cup of graham flour
½ cup of soy flour
1/3 lb of raw chicken livers
2 tablespoons of chicken broth, or as much as needed
2 tablespoons canola oil
1 egg 
Christmas cookie cutters
Preparation:
Place the oven rack in the center of the oven and pre heat the oven to 350 degrees F. Place 1 slightly greased baking pan on the side.Use a large bowl and a wire whisk to mix the whole-wheat flour, all purpose flour, graham flour, and soy flour together.Put the chicken livers inside a blender or food processor and blend them down to a paste. Then beat in the broth, oil and egg and blend it together until it is smooth.Next, blend both the dry and wet preparation together with a spoon or use your hand until it becomes a soft dough and starts to pull away from the bowl it is in. If it is too dry add a teensy bit more broth to it.Slightly flour a flat surface and turn the dough onto it. Use a rolling pin to roll it out to ½ inch of thickness. Use a cookie cutter to cut out the Christmas cookies shapes (whatever shape your dog likes, elves, trees, Santas, reindeer, etc) and make sure to reuse the scraps as you go. You will notice that the dough will become stiffer as you work it.Put the cookies on the set aside prepared baking pan and place them in the oven. Bake for around 15 to 20 minutes or until the cookies have acquired a light golden brown color and look dry. Then remove them from the oven and place the tray over a rack and allow the cookies to cool completely. Turn the oven off.Once the cookies have cooled, put them back inside the warm oven in one baking tray and allow them to sit in there undisturbed without opening the oven door for 10 to 15 hours straight.

3 whole bulbs of garlic (yes, bulbs)
2 (3 1/2 pound) chickens, cut into eighths
Kosher salt
Freshly ground black pepper
1 Tbsp unsalted butter
2 Tbsp good olive oil
3 Tbsp Cognac, divided
1 1/2 cups dry white wine [brought by Diana]
1 Tbsp fresh thyme leaves
2 Tbsp all-purpose flour
2 Tbsp heavy cream

Separate the cloves of garlic and drop them into a pot of boiling water
for 60 seconds. Drain the garlic and peel. [It’s super easy to peel once
you blanche like this: you squeeze the cloves right out of their skins.]
Set aside. Dry the chicken with paper towels. Season liberally with salt
and pepper on both sides. Heat the butter and oil in a large pot or Dutch
oven over medium high heat. In batches, saute the chicken in the fat, skin
side down first, until nicely browned, about 3 to 5 minutes on each side.
Turn with tongs or a spatula; you don’t want to pierce the skin with a
fork. If the fat is burning, turn the heat down to medium. When a batch is
done, transfer it to a plate and continue to saute all the chicken in
batches. Add garlic. Lower the heat and saute for 5 to 10 minutes, turning
often, until evenly browned. Add 2 Tbsp of the Cognac and the wine, return
to a boil, and scrape the brown bits from the bottom of the pan. Return
the chicken to the pot with the juices and sprinkle with the thyme leaves.
Cover and simmer over the lowest heat for about 30 minutes, until all the
chicken is done. Remove the chicken to a platter and cover with aluminum
foil to keep warm. In a small bowl, whisk together 1/2 cup of the sauce
and the flour and then whisk it back into the sauce in the pot. Raise the
heat, add the remaining tablespoon of Cognac and the cream, and boil for 3
minutes. Add salt and pepper to taste; it should be very flavorful because
chicken tends to be bland. Pour the sauce and the garlic over the chicken
and serve hot.