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