Reheat cooked and refrozen chicken hearts and liver.
I bought a giant bag of frozen chicken hearts and livers from a local farm and cooked them all up. Only ate a portion of it all over 2 days and froze the rest. So how can/should I reheat these keeping them somewhat palatable and not smelling of wet dog.
One way is to make a chili. Run the hearts and liver though a food processor and dump resultant ground meat into a hot pan with your fat of choice. Add tomato paste/sauce, cumin and/or curry powder, onions, peppers, boiled potatoes or cooked rice, garlic, cayenne, black pepper, etc. I don't notice wet dog smell, but those spices and add-ins should make your kitchen smell lovely.
"Right is right, even if no one is doing it; wrong is wrong, even if everyone is doing it." - St. Augustine
Who says back fat is a bad thing? Maybe on a hairy guy at the beach, but not on a crab.
Cold water with lemon juice or vinegar.
wouldn't that make it like pate and then if i cook it in a pan make like pate pancakes? that sounds pretty righteous.
Originally Posted by JoanieL
do you mean cook it in water that starts cold? or defrost them in said water?
Originally Posted by Leida