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1
In a medium saucepan, combine 1 1/2 cups water with the chicken livers, onion, and poultry seasoning.
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2
Simmer for 10 minutes.
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3
Remove the pan from the heat and allow the livers to cool in the liquid.
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4
When the livers are cool, drain well.
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5
Put the livers, butter, bacon, mustard, salt, and pepper in the bowl of a food processor.
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6
Pulse until the mixture is smooth, adding the chicken broth as needed to make a smooth thick paste.
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7
Line a 2-cup bowl with plastic wrap and spray with nonstick cooking spray.
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8
Arrange the pickle slices and pimientos in a mosaic or other decorative pattern in the bowl.
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9
Spoon the liver mixture over the pickles.
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10
Press lightly and tap several times on the counter to knock out any air bubbles.
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11
Cover and refrigerate for at least 2 hours.
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12
To unmold, dip the bowl in hot water for a minute and invert onto the serving platter; discard the plastic wrap.
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13
Serve with the baguette slices.
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14
Lucky for me Im married to an artisan baker.
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15
Not only does he smell like a warm, freshly baked loaf of bread much of the time, but he also makes me baguettes.
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16
When I ask nicely, he will make them with wild rice cooked in chicken broth to serve alongside this beautiful spread.
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17
Bread and butter pickles let the rich iron flavor of the livers come through, whereas small dills can cover up their flavor.
