How to keep chicken liver spread?

[sheiladeedee]

I'm making chicken liver spread (saute onions in butter, saute livers, blend with cream and a little brandy...) but the amount of spread that one pound of chicken livers makes is way too much to eat up within a week or so. Is there a way to keep it longer? Does it freeze well? I've read that you can seal it with melted butter and keep it refrigerated... how does that work out?

thanks in advance for any suggestions...

[hotoynoodle]

yes, it freezes just fine. that's how i keep it.

[sheiladeedee]

Thanks! That makes me very happy....

[magiesmom]

I wouldn't freeze it more than a month or six weeks. it starts to get weird texture after that in my opinion.

[hotoynoodle]

you know, i don't generally put cream in mine, so that may be a valid point.

[magiesmom]

you should try it!

[sheiladeedee]

Maybe a thing to do would be to do the whole pound up to the puree, then freeze some before adding cream to what I am going to serve that day.

[magiesmom]

That's a really good plan.