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Oct 31, 2006 02:56 AM

freezing chicken liver pate

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

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  1. 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?

    8 Replies
    1. re: MakingSense

      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

        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

          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

            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. re: MakingSense

            Thank you so much for that I have just made my first Pate and it's great but I do have a fair bit of it , :) :)and it did take some time and made a GOOD,,so happy to see I can freeze it .

            1. re: vicki16

              i always make BIG batches, portion and freeze. :)

              but, yeah, no eggs.

            2. re: MakingSense

              Pour melted (prefferably clarified) butter over it after it is solid in a container to keep it from oxidizing. That way the whole things stays a beautiful pink color. Also adding a bit of beet juice to the mix will give it a beautiful color without affecting the flavor.

            3. re: Wanda Fuca

              I was watching an old video of Julia Child on YouTube last night and she mentioned that she prefers to freeze pâtè raw, then cook after thawing, but she didn't give any further details...


          3. 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.

            1. I'm so glad you asked this, and for all the positive responses! I make a lovely chicken liver pate at New Year's, and it makes a ton, and there is always a lot left. It sits in the fridge for a few weeks and then gets tossed. NO MORE!

              1 Reply
              1. re: Splendid Spatula

                I freeze everything and most survives beautifully, or can be manipulated back to life (like mashed potatoes, just add a bunch of milk or cream and re-whip). Never be afraid to try! The one exception is mayo based salads.