Bacon Wrapped Chicken Loaf - 1 Carb

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READY IN: 1hr 25mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Remove the skin and bones from the chicken and finely chop the meat.
  • Place the meat in a med bowl and add the stock, shallot, cloves, and allspice.
  • Mix well and season with salt and pepper.
  • Pulse in batches in a food processor or blender until smooth.
  • Preheat oven to 350*.
  • Grease 9x5x3-inch loaf pan with 1 tbsp butter.
  • Stretch each slice of bacon until it is as thin as possible without breaking it, holding one end while lightly pressing toward the other end with the flat side of a knife.
  • Line the pan with the bacon, reserving some for the top.
  • Dot the top with pieces of the remaining tbsp butter and then cover with the reserved bacon and wrap the whole pan tightly in heavy duty aluminum foil.
  • Place the loaf pan in roasting oan on the middle oven rack and add enough boiling water to reach halfway up the side of the casserole.
  • Place an ovenproof weight or another loaf pan partially filled with water on top of the filled loaf pan to weigh it down while it cooks.
  • Bake about 1 hour - instant read thermometer should register 165*.
  • Let cool, covered, then run a knife around the edges and leave to get cold.
  • When cold, press down with a spoon, pour the clarified butter over the top, and keep in a cold place until ready to serve.
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