miquelangeles
Member
- Joined
- Mar 18, 2021
- Messages
- 928
Pate is great, but I never felt the same effects as with fresh liver lightly fried and consumed immediately. I’ll try to preserve the cooked pieces in olive oil and see how it goes.I can't stand beef liver, so I make chicken liver pate (organic liver through Azure, shipped in on a monthly truck run.) It is quite tasty and easy to eat an ounce of liver - maybe an ounce and a half of pate - everyday. Goes well on crackers. I take a pound of liver, make pate, divide into four balls, freeze those on a cookie sheet, then put them in a freezer bag for later thawing. That way the longest it sits in the fridge is three or four days. Best served chilled. If you are worried about not getting enough Cu eating chix liver instead of beef, supplement with 3 oz smoked oysters in olive oil once or twice per week.