humblehillsfarm
Crazy chicken lady
Was this response to me or OP? My family is full of picky eaters. I felt lucky to get them to agree to try the livers. I've never in my life tried a pate, but I am open to it. I definitely plant to process more chicken in the future and am willing to try. Since giving away the gizzards, I've had three people tell me KFC used to sell gizzards and they were deliciousCurious as to why no hearts and gizzards??? If you like organ meat, but don't want it TOO strong, you can make chicken pate and use it as a spread on crackers. Basically a little onion, garlic, pinch of thyme, plus equal amounts of heart/liver/gizzard by weight (I wouldn't mind reducing the liver some, I'm not fond of the strong "mineral" flavor) cooked to done, then processed into a paste suitable for spreading, usually with another addition to get the consistency "right". We often use cream cheese, but I've seen it done with mayo, heavy cream, and even this recipe, which uses duck offal and tomato paste!
Duck Pate Recipe example
as with most classic forcemeat recipes, "ya use what ya gots!"
That's within a half cup of what I get out of three carcasses. My canner holds 18 pints so that much gets canned. Some goes in the fridge for immediate use and the rest gets frozen.
The frozen broth is a bit of a problem. It is so convenient to open a jar of broth compared to thawing frozen broth the frozen stuff doesn't get used until it builds up a bit. Then the wife decides to make soup with it since you can just drop it frozen into the pot and thaw it.
I feel the same with frozen stock lol. That's why I made 10 quarts. I canned 7 quarts and froze the other three. If I have enough forethought, I'll take the frozen out of the freezer, but it's SO much easier using canned. I also have a limited amount of freezer space and am somewhat paranoid about freezer failure, so the less I can freeze the better. Freezer items always get priority over canned, unless the canned goods are nearing a year old.