2/ This is the best tasting pâté I've ever made. I don't know if turkey liver tastes better than chicken, if it was because they were home raised and ate grass, c0rn, and acorns, or what.pic.twitter.com/ftFiVmdx7O
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2/ This is the best tasting pâté I've ever made. I don't know if turkey liver tastes better than chicken, if it was because they were home raised and ate grass, c0rn, and acorns, or what.pic.twitter.com/ftFiVmdx7O
3/ ...or maybe it waste four day soak in milk? Anyway, four turkeys x large livers = much meat. Seperated half the mix (BEFORE adding the cream cheese) and froze it, as an experiment. I think it will work.pic.twitter.com/Zc9SlqbHJh
Hmm, interesting idea. We get about 60 chicken livers every two weeks and usually sell them but I might try making a pâté just to see if pasture-raised makes a difference. Although I'm more a liver sausage guy.
60, eh? Do you raise meet chickens and slaughter them on a 2 week schedule?
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