Bacon Wrapped Chicken Loaf - 1 Carb

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.