Decadent Chicken Liver Pâté Recipe: A Savory Spread

Prepare Chicken Livers: Clean and remove any tissues using kitchen scissors.
Marinate: Combine livers with wine, Madeira (or port or brandy), bay leaf, onion or garlic. Let marinate for 2 hours.
Dry Bread: Remove bread from milk, squeeze dry.
Blend: Process all but 3 livers with bread, ham, and sausage meat in a fine mincer or food processor.
Mix: Gradually incorporate the wine marinade. The mixture remains soft.
Prepare Bacon: Stretch room temperature bacon thinly by laying flat on counter, while applying pressure with your fingers on one end, use the back of a knife to run it along the bacon strip until desired thinness is acheived.
Line Dish: Cover a 1½ pint oven-proof dish, a heavy bread pan works well, cast iron or stoneware, with bacon, extending over the rim.
Layer Mixture: Add half the liver mixture, then remaining halved chicken livers, followed by the rest of the liver mixture.
Seal with Bacon: Fold bacon over the top, cover with lid or foil.
Create Bain-Marie: Place dish (bread pan) in baking tin with hot water halfway up.
Bake: Cook at 350°F/177°C/Gas 4 for 1½ hours.
Cool and Refrigerate: Allow to cool completely, then place in the refrigerator for 2-3 days to mature which will allow the flavors to meld together.