Bacon Wrapped Chicken Loaf - 1 Carb

• 1 large chicken, poached until tender and cooled (about 4 lbs)
• 3/4 cup chicken broth
• 1 shallots or 1 small onion, finely chopped
• 1 pinch ground cloves
• 1 pinch ground allspice
• 2 tablespoons butter
• 12 slices bacon
• salt and pepper
• 1 cup clarified butter

1. Remove the skin and bones from the chicken and finely chop the meat.
2. Place the meat in a med bowl and add the stock, shallot, cloves, and allspice.
3. Mix well and season with salt and pepper.
4. Pulse in batches in a food processor or blender until smooth.
5. Preheat oven to 350*.
6. Grease 9x5x3-inch loaf pan with 1 tbsp butter.
7. 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.
8. Line the pan with the bacon, reserving some for the top.
9. 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.
10. 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.
11. 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.
12. Bake about 1 hour - instant read thermometer should register 165*.
13. Let cool, covered, then run a knife around the edges and leave to get cold.
14. When cold, press down with a spoon, pour the clarified butter over the top, and keep in a cold place until ready to serve.

chicken, chicken broth, shallots, ground cloves, ground allspice, butter, bacon, salt, butter

Taken from www.food.com/recipe/bacon-wrapped-chicken-loaf-1-carb-498249 (may not work)