Country Pâté

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Ingredients:

1 lb. thick sliced bacon

4 bay leaves

2 lbs. pork butt

1 1/2 lbs. boneless chicken thighs

3/4 lb. chicken livers, cleaned

1 large shallot, diced

2 large cloves garlic, minced

1 large egg, lightly beaten

1/4 cup brandy

1/4 teaspoon pepper

1 tablespoon salt

1 tablespoon sage

1 tablespoon thyme

1 tablespoon mixed peppercorns

Preparation:

Heat oven to 300 degrees.  Freeze blades and bowls before using.  Lay the bay leaves in bottom of 2 terrines.  This recipe will fill a 1 1/2 quart and a 1 quart terrine.  Flatten bacon slices to lengthen.  Center each slice in the bottom of the terrine (side by side) and drape ends up the sides of the dish leaving the ends on either side of terrine.

Sauté the shallot in a little butter until soft.  Set aside.  Put peppercorns in baggie and crush a little.  Set aside.

Cut the pork and chicken thighs in 1 inch cubes and grind through the large die into the bowl of a standing mixer set in ice.  Transfer about one third of the mixture to a small bowl, add the liver, garlic, salt, pepper sage and thyme.  Grind the pork seasonings mixture through the fine die into the bowl of coursely ground pork.

Add egg, shallots, brandy and peppercorns to pork mixture and mix well.  Fry a tablespoon of pork mixture and adjust seasonings if necessary. 

Fill bacon lined terrine with pork mixture and fold bacon ends over contents to enclose mixture.  Cover terrine and place in a larger roasting pan.  Place on the oven rack and fill the larger pan with hot water halfway up the sides of the terrine to form a water bath.

Bake the paté for 2 to 2 1/2 hours, or until the internal temperature reads 160 degrees and juices in the middle of the terrine run clear when pierced with a toothpick. 

Serving Suggestion:

Remove terrine from water bath and let cool completely.  Remove lid.  Refrigerate and place a weight on paté and let flavors develop over a couple days.

Paté can be frozen for up to a month.