Instructions: Either mince or process the chicken and onion.

Combine in a mixing bowl with the sausage meat salt pepper parsley and egg. Mix thoroughly.

Stretch out the rashers of bacon with the back of a knife blade.

Use 4 rashers to line a 1 litre capacity terrine or loaf tin.

Spoon in the pate mixture tap the tin on the work surface to remove any air bubbles.

Lay on the remaining bacon rashers. Cover tightly with foil.

Stand the ovenshelf on the floor of the roasting ovenslide in the pate tin and put the cold shelf one runner above the top of the tin.

Put the ovenshelf on the third set of runners from the top of the baking ovenand then put in the pate.

Cook for about 2 hours or until the pate is shrinking from the side of the tin.

Cool and chill before slicing.

Chicken makes a light pate both in colour and flavour than the pate maison. It is good to serve with a crisp green salad and a variety of breads for lunch or for a cold buffet table.

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