Chicken liver pâté

Chicken drob – a traditional and savory recipe, perfect for holidays or special occasions. This recipe is simple and offers a delicious combination of flavors, being a true treat for lovers of home-cooked meals. Next, I will present step by step how to prepare a perfect chicken drob, with useful tips and variations to customize your recipe.

Preparation time: 30 minutes
Baking time: 60 minutes
Total time: 90 minutes
Number of servings: 8

Ingredients:
- 500 g of chicken meat (thighs or breast)
- 300 g of chicken organs (liver, heart, lungs)
- 1 large onion
- 2 medium carrots
- 1 bunch of fresh parsley
- 1 bunch of fresh dill
- 5 eggs
- 1-2 tablespoons of olive oil
- Salt and pepper to taste
- 1 teaspoon of sweet paprika (optional)
- 1 bay leaf (for boiling)

Preparation:

1. Boiling the organs: Start by boiling the chicken organs (liver, heart, and lungs) in a pot of cold water, adding a teaspoon of salt and a bay leaf for flavor. Each ingredient will add a distinct note to your drob. Boil over medium heat for about 20-25 minutes until tender. The liver should be boiled separately, needing only 10-15 minutes.

2. Preparing the vegetables: While the organs are boiling, peel and wash the onion and carrots. Chop the onion finely and grate or finely chop the carrots. These vegetables will add a pleasant texture and a sweet taste to your dish.

3. Sautéing the vegetables: In a pan, heat a tablespoon of olive oil over medium heat and add the onion and carrots. Sauté for about 5-7 minutes until they become slightly golden. This step will intensify the flavors of the vegetables and contribute to a tastier drob.

4. Chopping the ingredients: After the organs have boiled, drain them and let them cool slightly, then chop them finely. You can use a food processor to achieve a uniform consistency. Add the sautéed vegetables and mix everything well.

5. Adding the eggs and greens: In a large bowl, beat the 5 eggs with a pinch of salt and pepper. Add the meat and vegetable mixture, then incorporate the chopped parsley and dill, along with the sweet paprika if you want an extra flavor. The mixture should be homogeneous and have a slightly moist consistency.

6. Baking the drob: Preheat the oven to 180 degrees Celsius. Grease a loaf pan or baking dish with oil and pour in the drob mixture. Smooth the surface and shape it as desired. Bake for about 60 minutes or until the drob has a golden crust and is firm to the touch.

7. Cooling and serving: After baking, let the drob cool in the pan for 10-15 minutes, then remove it and let it cool completely on a rack. It can be served warm, but it is also delicious cold, sliced thinly.

Serving suggestions: Chicken drob pairs perfectly with a fresh vegetable salad or mustard, bringing a pleasant contrast of flavors. You can also serve it alongside mashed potatoes or grilled vegetables for a perfect lunch or dinner.

Possible variations: You can experiment with different types of meat or add mushrooms to the filling for a richer taste. Also, if you like a spicier drob, add a few slices of chili pepper or your favorite spice.

This chicken drob recipe is not only a delicious choice but also a true feast for loved ones. With every bite, you will bring tradition to the plate, and the combined flavors will make you come back to this recipe again and again. Enjoy cooking!

 Ingredients: 300 grams of chicken gizzards and hearts, 200 grams of chicken liver, 3 eggs, a bunch of green onions, 23 stalks of green garlic (I didn't add it as I couldn't find it here), a bunch of dill, a bunch of parsley, salt, pepper, spices.

 Tags:  easter recipes chicken liver pâté liver pâté recipes chicken recipes