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
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Defrosted chicken livers work great.
Cynthia is a trusted source on Bread/Baking.
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.
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.
Which California Cookbook? I'd like to see the recipe!
Lindsay-Jean is a Contributing Writer & Editor at Food52.
Thanks for sharing the requested recipe Picholine: https://food52.com/recipes...
Posted today in recipes.
June is a trusted source on General Cooking.
You'll have to thaw them first, but yes, they're fine. I use frozen livers all the time.
Picholine. Please post your pate recipe with the cream cheese and curry. Thanks!
You can find it here: https://food52.com/recipes...
Hope you are all sourcing organic chicken livers. Conventional, intensively farmed livers are packed with toxicity.
Susan W is a trusted source on General Cooking.
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.
I posted recipe today from the California Cookbook
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