HENthusiastic Posted September 9, 2010 Share Posted September 9, 2010 I've just made my first ever batch of chicken liver pate. I have been saving hearts, livers and kidneys in the freezer for a while now. I thought it might be a bit gross, but as soon as it was a little bit cooked it started to look delicious. I cant believe how nice it is. Its much much darker brown than shop pate. Is it okay to freeze some of it? Quote Link to comment Share on other sites More sharing options...
Lesley Posted September 10, 2010 Share Posted September 10, 2010 Yes, I usually make some in October/November and freeze it for Christmas - I have taken some out after three months and it was fine......and would probably be OK for longer. Quote Link to comment Share on other sites More sharing options...
HENthusiastic Posted September 10, 2010 Author Share Posted September 10, 2010 Great. Thanks. Its wierd isnt' it. How such a simple thing as pate becomes so much more meaningful and something to be proud of when you have done so much of the process yourself. I knew my pate when it was just an egg! I'm sure theres a joke in there somewhere; something about making pate from eggs??? Quote Link to comment Share on other sites More sharing options...
