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.
Cristeen ~ Always remembering our warrior ~ Our is 3, how'd that happen?!?!
We welcomed another warrior in May 2012!!
2012 Decluttering challenge - 575/2012
|15 members and 8,349 guests|
|Alini , coconotcoco , Emcarson , happy_smile , justchanti , katelove , Michele123 , moominmamma , oaksie68 , RosemaryV , rubelin , sciencemum , shantimama|
|Most users ever online was 449,755, 06-25-2014 at 12:21 PM.|