Courtesy of PureZing

Serves 8

INGREDIENTS:

7 ounces chicken liver
1 ½ cups firmly packed dry breadcrumbs
11 ounces, ground chicken
2 garlic cloves, pressed or finely chopped
1 teaspoon black peppercorns
1 Tablespoon each brandy and port
1 Tablespoon finely chopped fresh oregano
1 Tablespoon finely chopped fresh parsley
1 Tablespoon finely chopped fresh rosemary leaves
1 large egg, beaten
4 slices nitrite-free bacon

DIRECTIONS:

Preheat oven to 375 degrees.

With a knife, coarsely chop the livers. Place chopped liver in a large bowl with the breadcrumbs and knead with your hands till mixture forms a ball.

Add the chicken, garlic, peppercorns, brandy, port, herbs and egg and combine well.

Line a large terrine or loaf pan (9x5x3) with the bacon. Spread the liver and chicken mixture evenly into the bacon- lined dish. Cover tightly with foil and place in a casserole dish.

Fill the casserole with water so that the side of the terrine is covered with 2 inches of water.
Bake 75 minutes.

Remove the foil and gently pour off any fat.

Cover and refrigerate for at least 24 hours to let the flavors blend and to firm the terrine. Serve with toast points (crusts removed) and if desired, capers.

This makes a firm terrine, not a soft pate.