Chicken liver pâté

When I crave something salty and hearty, but I don't want lamb haggis, I make this version with chicken and liver. It works for festive meals, but also as a cold snack. This time I ended up with two smaller rolls – one I sliced and put on bruschetta, the other I saved for sandwiches.

Quick Info

Total time: about 1 hour and 30 minutes
Preparation time: 30 minutes
Baking time: 40-50 minutes (depending on the oven)
Servings: 2 rolls (6-8 servings)
Difficulty: easy to medium
Recipe type: appetizer, cold snack, alternative to classic haggis

Ingredients

1 kg ground chicken breast
400 g chicken liver
3 large raw eggs
1 bunch of fresh dill
1 bunch of green onions
a little breadcrumbs (a few tablespoons, just enough to bind the mixture)
1 small can of mushrooms (or pre-chopped and drained mushrooms)
salt, pepper (to taste)
3 hard-boiled eggs (for filling, optional)

Preparation method

1. Boil the chicken liver separately in water with a little salt for about 8-10 minutes. After it cools a bit, cut it into cubes.
2. In a large bowl, add the ground chicken. Add the cubed liver, drained mushrooms, chopped green onions, and finely chopped fresh dill.
3. Crack the 3 raw eggs over the mixture. Season with salt and pepper to taste.
4. Add a few tablespoons of breadcrumbs, just enough to bind the mixture (it shouldn't be dry, just not runny).
5. Mix everything well by hand until homogeneous.
6. Divide the mixture in half and place it in loaf pans lined with parchment paper or greased. Optionally, place whole hard-boiled eggs lengthwise in the middle of each roll.
7. Level the top without pressing too hard.
8. Bake in a preheated oven at 180 degrees. Leave for 40-50 minutes, until nicely browned on top.
9. Remove the pans and let them cool well before taking out the haggis. Cut only after it has cooled, otherwise, it will crumble.

Why I make this recipe often

I like that it’s not pretentious and can be adapted to what I have in the fridge. It slices easily, keeps well in the fridge for a few days, and works for sandwiches or cold platters. Plus, it doesn’t have a strong organ taste, making it more popular at the table.

Tips and variations

Tips

Don’t add too much breadcrumbs – just enough to bind the mixture.
Let the haggis cool before cutting.
If using canned mushrooms, make sure they are well drained.

Substitutions

Dill can be replaced with parsley if you don’t like the taste.
Green onions can be swapped with dry onions, but the result will taste slightly different.
If you don’t have chicken breast, you can use ground turkey.

Variations

If you want to vary the texture, you can add a little grated carrot, sautéed.
Instead of hard-boiled eggs, you can use quail eggs for a different presentation.

Serving ideas

Serve sliced on a cold platter with raw vegetables or pickles.
For a quick snack, place slices on bruschetta, like a more solid pâté.
You can also use it in sandwiches or wrapped in flatbreads with salad.

Frequently asked questions

1. Do I have to use chicken liver or can I leave it out?
For the specific taste of haggis, it’s good to use at least some liver. If you don’t use any, it becomes more of a meat roll. You can reduce the amount, but without it, it loses its characteristic texture.

2. Can I use another type of ground meat?
Yes, if you don’t have chicken breast, you can try ground turkey. I don’t recommend mixes with pork or beef – they completely change the taste.

3. Are the hard-boiled eggs necessary?
No, they are optional. If you don’t want eggs in the middle, you can leave them out. Sometimes I make it just with the simple mixture.

4. Can the chicken haggis be frozen?
The texture changes a bit upon thawing, but it can be frozen if needed. However, it’s best consumed fresh, kept in the fridge for a few days.

5. What kind of breadcrumbs do I use and how much?
Any plain breadcrumbs without spices. I start with 2-3 tablespoons and add more if needed. The mixture should hold together, not be runny.

Nutritional values (estimated)

One serving (out of 8, without the hard-boiled eggs inside) has approximately 220-250 kcal.
Proteins: about 25 g
Fats: 10-12 g (varies depending on meat and whether you use canned mushrooms)
Carbohydrates: 7-10 g (breadcrumbs + vegetables)
These are estimates – they depend on the size of the eggs, breadcrumbs, and any additions.

Storage and reheating

Store in the fridge, wrapped or in a container, for 3-4 days. It’s good served cold, but if you want to heat it, place slices in the oven for a few minutes. I don’t recommend microwaving, as it can dry out. If you don’t consume it within 2-3 days, it’s better to slice it and keep it portioned in the freezer, then let it thaw slowly in the fridge.

- I boiled the liver and then diced it. I mixed the minced chicken with the liver and added salt, pepper, eggs, chopped onion, and fresh dill. I added a few tablespoons of breadcrumbs and mixed well. - We put it in loaf pans, and according to your preference, you can place hard-boiled eggs in the middle. - It goes into the preheated oven and is left until it turns golden brown. - It is taken out when it has cooled down and served cold, sliced.

I ended up with two smaller roulades. From one thinner roulade, I served it on top of lightly toasted bruschetta made from baguette slices.

 Ingredients: 1 kg ground chicken breast 400 g chicken liver 3 large eggs 1 bunch of fresh dill 1 bunch of green onions a little breadcrumbs 1 small can of mushrooms salt, pepper 3 boiled eggs

 Tags:  liver pâté chicken livers