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freezing chicken liver pate

jefpen2 Oct 31, 2006 02:56 AM

Can you freeze chicken liver pate? This has cooked chicken livers, onion, butter, hard boiled egg and parsley.

  1. m
    MakingSense Oct 31, 2006 03:57 AM

    I've been making the Julia Child recipe from Mastering the Art for years and freezing it. It freezes great and I always have something ready to go if I am having someone over for drinks.
    It doesn't have hard-cooked egg in it though. That doesn't freeze well. Could you leave that out? Maybe add it when you defrost the pate for use?

    4 Replies
    1. re: MakingSense
      Wanda Fuca Oct 31, 2006 04:28 AM

      How are you freezing it? I mean in saran wrap, in a tub or a ramekin or something else all together? Can it be molded and manipulated after it is thawed? I make Julia's pate too. Glad to hear it is freezable. I am sort of surprised.

      1. re: Wanda Fuca
        MakingSense Oct 31, 2006 05:29 AM

        I freeze it in a plastic container with a tight-fitting lid - not too much airspace as it doesn't expand. When it defrosts, the top surface is greyish but the rest is the same lovely color as when it went in the freezer. I just give it a quick stir with a fork as I put it into a pretty ramekin for serving.
        I've started making a double batch so I can have extra on hand in the freezer.
        It's shameful what they charge for this stuff at markets considering how inexpensive chicken livers are. Most people think it's rather elegant and are impressed that I made it myself. If they only knew how easy it is!

        1. re: MakingSense
          Nyleve Oct 31, 2006 02:12 PM

          Such a brilliant idea. I have a bag (a BIG bag) of chicken livers in the freezer from when I got a bunch of roasting chickens from a local farmer a while back. Haven't had any idea what to do with such a large amount all at once (it's frozen into a big clump). Can you possibly paraphrase Julia Child's recipe? I don't think I have that book.

          1. re: Nyleve
            Wanda Fuca Oct 31, 2006 06:35 PM

            Nyleve, Here is Julia's recipe (with accoutrements):

            I have made this exact recipe with the figs and walnuts and people were dabbing up the last bits of pate with their fingers (hey, that is my sorta crowd!). In other words - YUM!

            I have also made this one:
            I put the pate in little ramekins (as other who commented on the site did) and they kept through a week of drop in guests.

    2. d
      Dizzied Oct 31, 2006 03:49 PM

      The hard boiled eggs do not translate very well when unfrozen -- they get rubbery. I know this from long, sad experience. My grandmother likes to make food in advance (waaaaay) in advance before we come to visit. I've eaten more than my fair share of freezer-burnt chopped liver (no salt so it's healthy!) and other similar delicacies.

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