Got some really fresh chicken livers from Waitrose and fried them up with
some onions. We like them underdone, so they are still a little pink in the
middle. Since are unable to eat them all and wish to freeze them.

We have just been told this could be a bit of a health risk and we should
continue to cook them well before freezing.

Is it alright to freeze them if they are still a bit undercooked in the
middle?

On Fri, 13 Apr 2012 14:32:29 +0100, "john east" >
wrote:

> Got some really fresh chicken livers from Waitrose and fried them up with
> some onions. We like them underdone, so they are still a little pink in the
> middle. Since are unable to eat them all and wish to freeze them.
>
> We have just been told this could be a bit of a health risk and we should
> continue to cook them well before freezing.
>
> Is it alright to freeze them if they are still a bit undercooked in the
> middle?
>
I freeze raw chicken livers until I have enough to eat as a little
appetizer and I'm not dead yet.

--
Food is an important part of a balanced diet.

On Apr 13, 6:32*am, "john east" > wrote:
> Got some really fresh chicken livers from Waitrose and fried them up with
> some onions. We like them underdone, so they are still a little pink in the
> middle. Since are unable to eat them all and wish to freeze them.
>
> We have just been told this could be a bit of a health risk and we should
> continue to cook them well before freezing.
>
> Is it alright to freeze them if they are still a bit undercooked in the
> middle?

Take the rest of those chicken livers, sweat some onion and garlic and
throw them in the food processor with some thyme, salt, pepper and a
few pats of room temperature butter and make some pate. You can put
in some cognac or white wine when you sweat the onion and garlic, I'd
finish off the livers in there as well.

I just made some pate over the weekend. I used a container of
chicken livers and a pack of chicken hearts
and it turned out beautifully. Really rich deep flavor. I find the
hearts 'mild' the flavor from the liver just enough
and you can't tell they are in there because it is pureed.

"john east" > wrote in message
...
> Got some really fresh chicken livers from Waitrose and fried them up with
> some onions. We like them underdone, so they are still a little pink in
> the middle. Since are unable to eat them all and wish to freeze them.
>
> We have just been told this could be a bit of a health risk and we should
> continue to cook them well before freezing.
>
> Is it alright to freeze them if they are still a bit undercooked in the
> middle?
>

Just Freeze, Cook them well done when you reheat them.

Robert

On Fri, 13 Apr 2012 07:20:53 -0700 (PDT), ImStillMags
> wrote:

> I just made some pate over the weekend. I used a container of
> chicken livers and a pack of chicken hearts
> and it turned out beautifully. Really rich deep flavor. I find the
> hearts 'mild' the flavor from the liver just enough
> and you can't tell they are in there because it is pureed.

Sounds delicious!

--
Food is an important part of a balanced diet.

On Apr 13, 8:09*am, Sqwertz > wrote:
> On Fri, 13 Apr 2012 07:20:53 -0700 (PDT), ImStillMags wrote:
> > Take the rest of those chicken livers, sweat some onion and garlic and
> > throw them in the food processor with some thyme, salt, pepper and a
> > few pats of room temperature butter and make some pate. * You can put
> > in some cognac or white wine when you sweat the onion and garlic, *I'd
> > finish off the livers in there as well.
>
> Yes, cook the livers the rest of the way, but just barely. *I use my
> stick blender and room tempo butter (or rendreed beef fat if you have
> it). *Jaques Pepin says to use 1/2 livers and 1/2 part butter, but I
> think that's a little "much".
>
> Chicken liver pate when done; properly, is cheap and tasty.
>
> > I just made some pate over the weekend. * I used a container of
> > chicken livers and a pack of chicken hearts
> > and it turned out beautifully. * Really rich deep flavor. * I find the
> > hearts 'mild' the flavor from the liver just enough
> > and you can't tell they are in there because it is pureed.
>
> I would the hearts would mess up the consistency. *They'd be hard to -
> at least for my food processor - get smooth.
>
> -sw

I simmered the hearts with the onions and garlic till the hearts were
getting tender, then put in the livers to cook and then put everything
in the processor.
No strain at all on the processor to make them as smooth as can be.

On Fri, 13 Apr 2012 15:58:59 -0700 (PDT), ImStillMags
> wrote:

> I simmered the hearts with the onions and garlic till the hearts were
> getting tender, then put in the livers to cook and then put everything
> in the processor.
> No strain at all on the processor to make them as smooth as can be.

That sounds so good! I need to buy a whole chicken so I can harvest
the liver and heart. What do you do with the gizzard?

--
Food is an important part of a balanced diet.

On Apr 13, 5:05*pm, sf > wrote:
> On Fri, 13 Apr 2012 15:58:59 -0700 (PDT), ImStillMags
>
> > wrote:
> > I simmered the hearts with the onions and garlic till the hearts were
> > getting tender, then put in the livers to cook and then put everything
> > in the processor.
> > No strain at all on the processor to make them as smooth as can be.
>
> That sounds so good! *I need to buy a whole chicken so I can harvest
> the liver and heart. *What do you do with the gizzard?
>
> --
> Food is an important part of a balanced diet.

I bought a package of livers and a package of hearts. Not a whole
chicken. The livers come in a round tub and the hearts were in a
'tray'. Gizzards I usually don't like.

On Fri, 13 Apr 2012 18:44:36 -0700 (PDT), ImStillMags
> wrote:

> On Apr 13, 5:05*pm, sf > wrote:
> > On Fri, 13 Apr 2012 15:58:59 -0700 (PDT), ImStillMags
> >
> > > wrote:
> > > I simmered the hearts with the onions and garlic till the hearts were
> > > getting tender, then put in the livers to cook and then put everything
> > > in the processor.
> > > No strain at all on the processor to make them as smooth as can be.
> >
> > That sounds so good! *I need to buy a whole chicken so I can harvest
> > the liver and heart. *What do you do with the gizzard?
> >
>
> I bought a package of livers and a package of hearts. Not a whole
> chicken. The livers come in a round tub and the hearts were in a
> 'tray'. Gizzards I usually don't like.

Since I'm the only one who would eat it, I don't buy packages of
chicken liver. In fact, I can't tell you the last time I saw packages
of chicken liver (or any liver at all) at the grocery stores I shop
in. I don't throw gizzards out. They go into stock or are roasted
along with the chicken and then chopped up fine for the gravy (I do a
country style gravy; use the fond and never strain).

--
Food is an important part of a balanced diet.

sf wrote:
>
> Since I'm the only one who would eat it, I don't buy packages of
> chicken liver. In fact, I can't tell you the last time I saw packages
> of chicken liver (or any liver at all) at the grocery stores I shop
> in.

They still sell them at my grocery store. I'll buy a pound maybe once or
twice a year. I live alone so I will eat them all up in a day or two.
YUM! :-D

I don't throw gizzards out. They go into stock or are roasted
> along with the chicken and then chopped up fine for the gravy (I do a
> country style gravy; use the fond and never strain).

Same here....I don't throw out any chicken parts at all. You either eat it
some way or use it for making stock.

Gary

On Fri, 13 Apr 2012 18:44:36 -0700 (PDT) in rec.food.cooking,
ImStillMags > wrote,
>
>I bought a package of livers and a package of hearts. Not a whole
>chicken. The livers come in a round tub and the hearts were in a
>'tray'. Gizzards I usually don't like.

I can easily buy a tub of livers or a package of gizzards. I don't know
what they are doing with the hearts, but they aren't putting them where
I can find them.