Making broth with chicken livers

[WildIris]

Has anyone ever made chicken broth with a bunch of chicken livers added in along with the usual bones, fat, meat, etc.?

I'm getting ready to make a big batch of chicken broth, and realized I have a whole pound of chicken livers in the fridge that need to be used, pronto. I already have some chicken liver pate made--more than we'll be able to eat before it goes bad--and the thought of just plain "liver and onions" doesn't sound good to me today. I don't think I can refreeze them (can I?) and I don't want them to go to waste.

So, I thought maybe I'd throw them in with the big batch of broth... but, wondering how this will affect the flavor?

Iris

[Mrshawwk]

I have put 3-4 chicken livers in a pot of stock and I don't think it affects the taste at all. I don't know about a whole lb though...Maybe you could take out some of the stock and cook the extra liver separately, then you can refreeze it. I also like to chop it very fine and add it to my soup. I like to have some in the freezer already cooked and chopped to add to rice or whatever at the last minute.

[quietserena]

Organ meats in my experience make broth cloudy. Also, if there are too many it could affect the flavor I think.

[Ruthla]

I'd cook them up into liver and onions or something similar, then freeze it again. Meats can be refrozen if you cook them first.