How to keep chicken liver spread?
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...