dividing up a package of frozen livers!

[babywearer_anon]

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.

any suggestions?

thx

[cristeen]

Pate can be frozen - certain types freeze better than others.  How is it packaged?  How big is the package?  I tend to partially thaw it, and then separate it into ziplocs and refreeze.  Although if it's vacuum sealed, leave it on the counter for about 20 minutes, then use a heavy serrated knife and you can saw it in half.  For pate it's just fine, but maybe not great for just cooked liver. 

I wouldn't freeze liver and onions. 

For the pate, my recipe is baked.  I can make a big batch, portion it out (raw) into 8 oz wide mouth canning jars, bake in a water bath, then when it's done pour some rendered fat over it to seal (about 1/8-1/4 inch thick), and then it'll keep in the fridge for several weeks, or it can be frozen for longer storage. 

[babywearer_anon]

thanks!  -- i think i will partially thaw it and put in separate bags and re-freeze.