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How to keep chicken liver spread?

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sheiladeedee Jan 26, 2013 05:18 AM

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...

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  1. hotoynoodle RE: sheiladeedee Jan 26, 2013 06:20 AM

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

    6 Replies
    1. re: hotoynoodle
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      sheiladeedee RE: hotoynoodle Jan 26, 2013 11:49 AM

      Thanks! That makes me very happy....

      1. re: sheiladeedee
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        magiesmom RE: sheiladeedee Jan 26, 2013 12:21 PM

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

        1. re: magiesmom
          hotoynoodle RE: magiesmom Jan 26, 2013 01:31 PM

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

          1. re: hotoynoodle
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            magiesmom RE: hotoynoodle Jan 26, 2013 02:08 PM

            you should try it!

            1. re: hotoynoodle
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              sheiladeedee RE: hotoynoodle Jan 26, 2013 03:44 PM

              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.

              1. re: sheiladeedee
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                magiesmom RE: sheiladeedee Jan 26, 2013 08:19 PM

                That's a really good plan.

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