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.
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.
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