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Chicken liver pate question

I want to make some chicken liver pate for a dinner party but the only chicken livers I can find in my area are frozen. Has anyone made a good pate from frozen chicken livers? I've only used fresh ones in the past

asked by mt gal over 1 year ago
13 answers 751 views
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boulangere

Cynthia is a trusted source on Bread/Baking.

added over 1 year ago

Yes. All the time. Thaw them overnight in the refrigerator. My stores only sell them frozen, too, in 1 pound containers. They are what I use for my Chicken Liver Mousse.

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added over 1 year ago

Thanks !

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added over 1 year ago

I make a delicious chicken liver pate fromThe California Cookbook
It has a bit of cream cheese and pinch of curry and even non pate lovers like it. I don't know if I can post it but I will send if you wish.

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added over 1 year ago

Which California Cookbook? I'd like to see the recipe!

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Lindsay-Jean Hard

Lindsay-Jean is a Contributing Writer & Editor at Food52.

added about 1 year ago

Thanks for sharing the requested recipe Picholine: https://food52.com/recipes...

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added about 1 year ago

Posted today in recipes.

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ChefJune

June is a trusted source on General Cooking.

added over 1 year ago

You'll have to thaw them first, but yes, they're fine. I use frozen livers all the time.

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added over 1 year ago

Picholine. Please post your pate recipe with the cream cheese and curry. Thanks!

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Lindsay-Jean Hard

Lindsay-Jean is a Contributing Writer & Editor at Food52.

added about 1 year ago

You can find it here: https://food52.com/recipes...

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added over 1 year ago

Hope you are all sourcing organic chicken livers. Conventional, intensively farmed livers are packed with toxicity.

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Susan W

Susan W is a trusted source on General Cooking.

added over 1 year ago

While I agree that livers from organic and even better, pastured chickens are best, livers do not hold onto toxins any more than other cuts of meat. Yes, their job is to filter, but even staunch Paleo physicians, scientists and other experts say that it's not true that the toxins remain.

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added about 1 year ago

I posted recipe today from the California Cookbook