Andy M.
Certified Pretend Chef
I don't think texture will be an issue, especially if you're making chopped liver or paté. I'd make the whole pound and freeze the finished product.I would do that, but, of the stores that I use for delivery, only Lufa, the produce basket place even sells chicken livers. The frozen package has around a pound of chicken livers. I'm sure the texture would suffer a lot if I defrosted and refroze the chicken livers that I wouldn't use right away.