Sunday, May 02, 2010


2 boneless chicken breasts
1 large garlic clove, crushed
½ slice bread
1 egg
12 ounces bacon finely chopped
8 ounces chicken livers finely chopped
¼ cup chopped walnuts
½ teaspoon allspice
1/2 teaspoon cayenne pepper
pinch of nutmeg & clove
8 long strips of lean bacon, rind removed
salt and pepper

Cut chicken breasts into thin strips and season lightly. Mash garlic, bread & egg together then add in the chopped bacon, liver, walnut, sherry, spices. Preheat oven to 400 F. Lined the bacon strips inside a 1.5 pound loaf pan, then pack in half of the meat mixture. Lay chicken strips on top and spread the rest of the meat mixture over. Cover the pan with lightly greased foil, seal well and press down very firmly. Place terrine in a roasting pan filled (halfufll) with water and bake for 1 – 1 1/2 hour or until firm to the touch. Place weight on top of the cooked terrine and let it cool completely. Drain off excess fat/liquid while terrine is warm. When it’s really cold, turn out the terrine and cut thick slices.

bacon recipe courtesy of: Wood Family Vineyards, 770 Cedar Mountain Drive, Livermore, California 94550

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