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1. Bone the chicken, fillet the breast and mince all the remaining meat with bacon and pork.
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2. Pound thoroughly in a mortar, seasoning highly with salt and pepper, a little allspice and the brandy.
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3. Line a high rectangular earthenware terrine with wide, thick rashers of fat bacon, put in 1 or 2 bay leaves, 1 or 2 sprigs of thyme, cover with half the forcemeat, then with the pieces of chicken breast, a thin rasher of bacon and the remaining forcemeat.
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4. Top this with more bacon, press well down, cover with the lid, put in a meat tin with a little water, and cook in a slow oven (325°F) for 3 hours, replacing the water in the pan as it evaporates.
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5. When done, remove the lid, cover the pate with a plate or board and weigh down.
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6. Let it stand in a cool place for 12 hours.
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7. Cover with a layer of melted pork fat and use as required.
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