* Or two small ones. -- Boil the chicken(s) lightly. Remove the meat
from the chicken, then bone and skin it. Mince until fairly fine.
Season with salt, the pepper, and spices, and the finely chopped
onion or shallot, then stir in stock and run through blender or food
processor.
. Butter well a deep casserole or dish and stretch the bacon slices
with a knife, then line the dish with them, reserving some for the
top. Pour in the meat mixture and level off. Dot the top with butter.
Lay the rest of the bacon on top. Cover with foil and a lid. Stand
the casserole in a container of hot water reaching halfway up the
side of the casserole. Bake at 180C/350F for about 1 1/2 - 2 hours.
When ready, 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 needed. Serves 8-10.
