Last year, at Easter, I had a few guests at the table who do not eat lamb. So I switched to a chicken and liver version of drob, with hard-boiled eggs in the middle. I have tested this version several times for holidays and family meals, especially since most prefer the milder taste compared to the traditional one. I didn't try to complicate the recipe, I kept it as straightforward as possible.
Quick Info
Total time: about 1 hour and 40 minutes (including cooling)
Preparation time: 40 minutes
Baking time: 50 minutes
Servings: 8-10 slices
Difficulty: easy to medium
Recipe type: drob for Easter or festive meals without lamb
Ingredients
4 large chicken thighs
500 g chicken livers
2 bunches green onions
2 bunches green garlic
1 bunch dill
1 bunch parsley
5 hard-boiled eggs
4 raw eggs
salt
pepper
oil (for greasing the pan)
parchment paper
Preparation method
1. Preparing the meat
If you have chicken from the freezer, let it thaw completely. Wash the thighs and liver well. Boil the thighs separately from the livers, as they have different cooking times: thighs need a bit longer, while livers only need to be cooked until they are no longer pink. Check with a fork to see if they are done, then remove them and let them cool. Once they are cool enough to handle, chop everything as finely as possible. I do not use the skin here.
2. Greens
Wash the onion, garlic, parsley, and dill. Chop them finely without squeezing them, so they retain their fresh aroma. For the greens, it is crucial that they are fresh.
3. Boiled eggs
Boil the eggs; ten minutes is sufficient for the yolk to be hard. After boiling, quickly run them under cold water and peel them. Do not boil them longer, as they will continue to cook in the oven.
4. The mixture
In a large bowl, combine the chopped meat and liver, greens, onion, garlic, dill, and parsley. Add four raw eggs. Season with salt and pepper to taste. Mix everything well by hand or with a sturdy spoon until the mixture is homogeneous.
5. Assembling in the pan
Prepare a loaf pan (or a rectangular one), line it with parchment paper greased with a little oil. Place half of the mixture in the pan and level it gently. In the middle, place the boiled eggs side by side, then cover with the remaining mixture. Press down to eliminate any air pockets.
6. Baking
Place the pan in a preheated oven at medium heat (about 180°C), on the middle rack. Bake the drob for about 50 minutes, until it is golden brown on top and feels firm to the touch. If your oven bakes strongly from the top, you can cover it with aluminum foil for half the time, but it's not mandatory.
7. Cooling and serving
Let the drob cool completely in the pan; otherwise, it will break when sliced. Carefully remove it, possibly using the parchment paper, and then slice it. It is best sliced cold.
Why I make this recipe often
The chicken drob recipe is practical when you have guests or family who avoid lamb. The ingredients are readily available, and with a little organization, you won't waste too much time. It can be prepared a day in advance and keeps well in the fridge, which is helpful when you have a lot to cook for the holidays. The taste is balanced, not dry, nor too heavy.
Tips and variations
Tips
If you use free-range chicken, the final taste is more intense.
Do not overcook the liver, or it will become crumbly.
The boiled eggs can be slightly softer than "hard," as they will firm up further in the oven.
Do not overcrowd the pan, so the mixture does not spill out while baking.
Substitutions
Instead of thighs, you can use chicken breast, gizzards, or hearts if you prefer a different texture.
If you don't have dill, you can skip it or compensate with a little extra parsley.
Variations
For those who prefer, the drob can be made without eggs in the middle, just with the meat and greens mixture.
You can add a tablespoon of sour cream or a little soaked bread for a fluffier mixture, but the basic recipe works very well as it is.
Serving ideas
Slice into 1.5-2 cm thick pieces and serve as a cold appetizer, with radishes, green onions, or lettuce.
It goes well with mustard or a simple salad.
Frequently asked questions
What can I do if the drob comes out too soft?
If you find it too soft when you take it out of the oven, let it cool completely before slicing. The mixture binds better after sitting in the fridge for a few hours.
Can I use only chicken livers, without meat?
Yes, but the drob will be denser and have a more intense liver flavor. The chicken meat balances the taste.
Can the drob be frozen?
I do not recommend freezing, as the texture after thawing will be more watery and may crack when sliced.
If I don't have green onions and garlic, can I use the dried version?
Dried ones can also work, finely chopped, but the taste will be different. Reduce the quantity slightly as they are more concentrated.
How long does the drob last in the fridge?
Stored in a covered container, the drob lasts 3-4 days without issues.
Nutritional values
Estimate per serving (a thick slice, approximately 100-120 g):
Calories: 160-190 kcal
Protein: 18-22 g
Fat: 9-11 g
Carbohydrates: 1-2 g
Values vary greatly depending on the type of meat used and how much greenery is added. Chicken drob is significantly leaner than lamb drob.
Storage and reheating
The drob keeps well in the fridge, in a container or covered with foil, for up to 4 days. For serving, you can leave it at room temperature for 10 minutes or gently heat just the slices in the oven or microwave, but it is usually served cold.
The recipe is quite safe for meals with multiple guests, does not require special techniques, and the ingredients are always available. If you follow the basic steps, it's hard to go wrong.
Quick Info
Total time: about 1 hour and 40 minutes (including cooling)
Preparation time: 40 minutes
Baking time: 50 minutes
Servings: 8-10 slices
Difficulty: easy to medium
Recipe type: drob for Easter or festive meals without lamb
Ingredients
4 large chicken thighs
500 g chicken livers
2 bunches green onions
2 bunches green garlic
1 bunch dill
1 bunch parsley
5 hard-boiled eggs
4 raw eggs
salt
pepper
oil (for greasing the pan)
parchment paper
Preparation method
1. Preparing the meat
If you have chicken from the freezer, let it thaw completely. Wash the thighs and liver well. Boil the thighs separately from the livers, as they have different cooking times: thighs need a bit longer, while livers only need to be cooked until they are no longer pink. Check with a fork to see if they are done, then remove them and let them cool. Once they are cool enough to handle, chop everything as finely as possible. I do not use the skin here.
2. Greens
Wash the onion, garlic, parsley, and dill. Chop them finely without squeezing them, so they retain their fresh aroma. For the greens, it is crucial that they are fresh.
3. Boiled eggs
Boil the eggs; ten minutes is sufficient for the yolk to be hard. After boiling, quickly run them under cold water and peel them. Do not boil them longer, as they will continue to cook in the oven.
4. The mixture
In a large bowl, combine the chopped meat and liver, greens, onion, garlic, dill, and parsley. Add four raw eggs. Season with salt and pepper to taste. Mix everything well by hand or with a sturdy spoon until the mixture is homogeneous.
5. Assembling in the pan
Prepare a loaf pan (or a rectangular one), line it with parchment paper greased with a little oil. Place half of the mixture in the pan and level it gently. In the middle, place the boiled eggs side by side, then cover with the remaining mixture. Press down to eliminate any air pockets.
6. Baking
Place the pan in a preheated oven at medium heat (about 180°C), on the middle rack. Bake the drob for about 50 minutes, until it is golden brown on top and feels firm to the touch. If your oven bakes strongly from the top, you can cover it with aluminum foil for half the time, but it's not mandatory.
7. Cooling and serving
Let the drob cool completely in the pan; otherwise, it will break when sliced. Carefully remove it, possibly using the parchment paper, and then slice it. It is best sliced cold.
Why I make this recipe often
The chicken drob recipe is practical when you have guests or family who avoid lamb. The ingredients are readily available, and with a little organization, you won't waste too much time. It can be prepared a day in advance and keeps well in the fridge, which is helpful when you have a lot to cook for the holidays. The taste is balanced, not dry, nor too heavy.
Tips and variations
Tips
If you use free-range chicken, the final taste is more intense.
Do not overcook the liver, or it will become crumbly.
The boiled eggs can be slightly softer than "hard," as they will firm up further in the oven.
Do not overcrowd the pan, so the mixture does not spill out while baking.
Substitutions
Instead of thighs, you can use chicken breast, gizzards, or hearts if you prefer a different texture.
If you don't have dill, you can skip it or compensate with a little extra parsley.
Variations
For those who prefer, the drob can be made without eggs in the middle, just with the meat and greens mixture.
You can add a tablespoon of sour cream or a little soaked bread for a fluffier mixture, but the basic recipe works very well as it is.
Serving ideas
Slice into 1.5-2 cm thick pieces and serve as a cold appetizer, with radishes, green onions, or lettuce.
It goes well with mustard or a simple salad.
Frequently asked questions
What can I do if the drob comes out too soft?
If you find it too soft when you take it out of the oven, let it cool completely before slicing. The mixture binds better after sitting in the fridge for a few hours.
Can I use only chicken livers, without meat?
Yes, but the drob will be denser and have a more intense liver flavor. The chicken meat balances the taste.
Can the drob be frozen?
I do not recommend freezing, as the texture after thawing will be more watery and may crack when sliced.
If I don't have green onions and garlic, can I use the dried version?
Dried ones can also work, finely chopped, but the taste will be different. Reduce the quantity slightly as they are more concentrated.
How long does the drob last in the fridge?
Stored in a covered container, the drob lasts 3-4 days without issues.
Nutritional values
Estimate per serving (a thick slice, approximately 100-120 g):
Calories: 160-190 kcal
Protein: 18-22 g
Fat: 9-11 g
Carbohydrates: 1-2 g
Values vary greatly depending on the type of meat used and how much greenery is added. Chicken drob is significantly leaner than lamb drob.
Storage and reheating
The drob keeps well in the fridge, in a container or covered with foil, for up to 4 days. For serving, you can leave it at room temperature for 10 minutes or gently heat just the slices in the oven or microwave, but it is usually served cold.
The recipe is quite safe for meals with multiple guests, does not require special techniques, and the ingredients are always available. If you follow the basic steps, it's hard to go wrong.