We’ve been cleaning out the freezers in preparation for new pork in a couple of weeks, and also so that we can take advantage of the not-yet-pork pigs to feed them the freezer-burned three-year-old celery, giant bags full of chicken stock cubes, ancient pita bread, etc.
I have been loving having some pâté around for quick lunches, so as we were transferring stuff from the cooler back into the clean freezer, I grabbed a smallish bag of chicken livers.
The bag actually turned out to have a few hearts in it, too, so I looked online a bit and then decided to toss them in the pâté too. I cooked them separately from the shallot/garlic and livers, because they wanted to cook a bit longer. I deglazed the pan with the hearts in it, and let them simmer a bit in the deglazing liquid. After whizzing it all up in the FoPro, I couldn’t even tell the hearts were in there.
Old pâté, about to be consumed for lunch, and new pâté, destined for the fridge.
Here’s lunch! I didn’t have enough pâté for a whole sandwich, so I put some homemade homegrown chèvre on the other half of the baguette. Then I forgot to take the picture until that half was almost gone.