Meat pates or pastes, such as those prepared from chicken livers, are a tasty accompaniment as an appetizer or sandwich spread. While you can purchase chicken liver pate ready-made, you can also quickly and easily prepare it at home. As pate is a perishable meat product, you must use appropriate storage measures when keeping it for a longer duration. By using the correct freezing techniques to store chicken liver pate, you will reduce the risk of bacterial contamination and prevent food-borne illnesses.
Things You'll Need
Wrap the chicken liver pate in a plastic wrap. If you have prepared the pate at home, you can freeze the whole amount or individual slices. Tightly wrap plastic wrap around the piece or pieces. Freeze the whole pate loaf if you plan to use it in one go after defrosting. Freeze individual slices if you are going to use small serving portions over a period of time.
Place an aluminum foil over the plastic wrap and cover the pate completely. Put a freezer label on the aluminum foil mentioning the date that you froze the pate, for your reference. You can freeze the pate for around one month.
Place the pate in refrigerator for 12 hours prior to serving in order to defrost. You can also leave the pate at room temperature to thaw for around five hours.
If you are planning to serve your pate with garnishes, do not freeze the garnishes with the pate. Add the garnish after you defrost the pate.
- BBC Good Food; Gordon’s Rustic Pate; Gordon Ramsay; January 2006
- Delicious Magazine; Chicken Liver And Orange Pâté Recipe; Kate Belcher
- Organized Home; Freezer Chicken; Cynthia Ewer; September 2007
- Black Book Cooking: Chicken Liver Pate
- Women Of Woodside; Chicken Liver Pate; February 2006
- Cookstr; Chicken Liver Pate; Victoria Blashford-Snell, Brigitte Hafner