Guest guest Posted January 14, 2005 Report Share Posted January 14, 2005 Hi, I some chicken livers and hearts...at least 5-6 pounds, maybe more. Can anyone tell me what to do with them? Should I seperate the hearts from the livers and make different things or should I keep them together? They came from my farmer and they are frozen in several lumps so I would have to defrost them to seperate them. I know that I'm not ready to do the raw thing yet, but I was thinking of maybe making some pate. Is the one in NT good or is there another one you would suggest? Can you use hearts in pate? TIA, Sherri Quote Link to comment Share on other sites More sharing options...
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