Fresh Chicken Livers to make Pate

chicken-liver
(Kath Galvin) #1

I’m going to try making Julie’s pate Carl spoke about.

My local butcher told me he can get me a 5 lb container of fresh chicken livers on the cheap.

Question: Freeze the chicken livers in small batches or cook and make the pate and freeze in batches?

Thanks for any ideas. I’m still a novice meat/pate cooker.

(The amazing autoimmune 🦄) #2

I have never made pate, so keep that in mind.

The podcast said the pate freezes perfectly. So, I have been thinking about making this, I would make it all and freeze the pate.

(MooBoom) #3

I freeze pate frequently it thaws like a dream.

(bulkbiker) #4

Personally I’d freeze the fresh livers in small batches so that I could just pan fry them when I wanted as well as making the pate. If you make a huge load of pate and find you don’t like it…

(Kath Galvin) #5

Great idea, the best of both!

(Jim) #6

I made this earlier this week. FWIW, it made a ton of pate using just a pound of chicken livers. And a pound was cheap. I think it was $2. So I can’t see any reason to make 5lbs or buy 5lbs for that matter.

(Ken) #7

Freeze it after you make it. If you make sure there is a layer of melted butter on the top it keeps better.