I read a lot of conflicting information across the boards, and most posts are years old, so hopefully by reintroducing the subject there will be some more recent information on whether or not anyone's had success infreezing pate :)
Here's the story: I hate liver, but I made chicken liver pate 7 days ago in an attempt to find a way to stomach it. After testing it, I recoiled in horror and put it back in the fridge to be forgotten, or until I got curious again. Jump to today when I was ready to be rid of it, since it's been a week and I don't like to tempt food poisoning. However, it didn't smell any different than it did when I made it and had no outright signs of spoilage, so I gave it another go, just to see.
Turns out it's DELICIOUS. Maybe I just needed the week to forget what it felt like touching the chicken livers, or maybe the flavors needed to meld, but either way it made me sad that it took so long for me to realize how good it actually is.
Anyway, how long can chicken liver safely last in the fridge? I've heard 3-4 days, up to a week, a week and a couple days...I know it's subjective, but do you think my 7 days in the fridge untouched is safe? I'm a little neurotic about food safety, but I'm more neurotic about food waste.
The ingredients are:
by Jen Wheeler | It's fall, which means its time to pay tribute to that iconic mascot of the season. As a food, as...
by Pamela Vachon | These healthy fall salad recipes will keep you eating well all autumn, and cast your favorite fall...
by Jen Wheeler | Never underestimate the power of a one pot meal (or one pan, as the case may be). This easy sheet...