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Old 03-24-2009, 03:45 PM   #11
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Those gizzards and livers would make a great tasting batch of dirty rice!

"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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Old 03-24-2009, 08:35 PM   #12
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I'm with you LuckTrim, and all you other innards lovers. I definitely freeze all three: hearts; gizzards; livers. But I don't store them too long. I put them by in the freezer in smaller packets (snack size ziplock baggies), so I can mix and match when I want to use them. I have never had or heard of any problem with the freezing of these food products.


Happy cooking, Marty.
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Old 08-04-2017, 10:56 AM   #13
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I was also wondering...if the Chicken livers were frozen initially, you cook them and then freeze them...is it safe?
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Old 08-04-2017, 11:08 AM   #14
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Hi and welcome to Discuss Cooking

Yes, it's safe.
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
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Old 08-04-2017, 11:57 AM   #15
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Originally Posted by BreezyCooking View Post
I've never frozen fresh raw chicken livers before, & was just wondering if there was any reason why I can't?

Hubby doesn't like them...
There's your reason, right there!

Seriously, I have purchased raw chicken livers, frozen, in a plastic container, so someone is freezing them. I don't see why it can't be you.
If you love something, set it free. If it doesn't come back, HUNT IT DOWN AND KILL IT!
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Old 08-04-2017, 12:42 PM   #16
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We rarely find defrosted chicken livers. The are usually frozen or semi-defrosted.
If you're gonna make a Key Lime pie, you have to use real Key Limes!
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Old 08-04-2017, 03:29 PM   #17
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Originally Posted by luckytrim View Post
Do these look good to go, or WHAT?

Excuse me...but did the chickens all have active donation cards at the time of organ harvest??

"If at first you don't succeed...destroy all evidence that you tried" - Steven Wright
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