Sorry to everyone being deep-frozen on the east coast, but it's 60 degrees and sunny here. :)
I don't freeze them with the hearts and livers and gizzards in them. They go into a seperate bag; the livers in particular are my favorite. I'll roast them on a pan with lemon juice and sliced green peppers; the hearts go to my brother Bryan, who loves them, and I h aven't figured out if I like gizzards or not -- but they're a staple down at the local truck stop, deep-fried and golden.