I just bought a large-ish package of organic chicken liver - frozen.
I don't want to cook it all at once. There is probably a very simple solution to this, but i can't quite figure it out!
should i make pate, liver and onions and something else all on one day? can i freeze the pate? or freeze the liver and onions?
I don't have much experience with liver (obviously) so I don't know which recipes I will like.