CHICKEN LIVER SPREAD

Chicken Liver Spread image

Yield makes 2 cups

Number Of Ingredients 12

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1 pound chicken livers, well trimmed and thoroughly rinsed
1/2 cup chopped onion
1/2 teaspoon poultry seasoning
8 tablespoons (1 stick) unsalted butter, softened
6 slices bacon, cooked and crumbled
1 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup cold chicken broth, preferably homemade
Bread and butter pickles, for garnish
Diced pimientos, for garnish
Baguette slices, for serving

Steps:

In a medium saucepan, combine 1 1/2 cups water with the chicken livers, onion, and poultry seasoning. Simmer for 10 minutes. Remove the pan from the heat and allow the livers to cool in the liquid.
When the livers are cool, drain well. Put the livers, butter, bacon, mustard, salt, and pepper in the bowl of a food processor. Pulse until the mixture is smooth, adding the chicken broth as needed to make a smooth thick paste.
Line a 2-cup bowl with plastic wrap and spray with nonstick cooking spray. Arrange the pickle slices and pimientos in a mosaic or other decorative pattern in the bowl. Spoon the liver mixture over the pickles. Press lightly and tap several times on the counter to knock out any air bubbles. Cover and refrigerate for at least 2 hours.
To unmold, dip the bowl in hot water for a minute and invert onto the serving platter; discard the plastic wrap. Serve with the baguette slices.
Lucky for me I'm married to an artisan baker. Not only does he smell like a warm, freshly baked loaf of bread much of the time, but he also makes me baguettes. When I ask nicely, he will make them with wild rice cooked in chicken broth to serve alongside this beautiful spread.
Bread and butter pickles let the rich iron flavor of the livers come through, whereas small dills can cover up their flavor.