Drob de pui, Romanian chicken terrine with herbs

Ingredients

• 2000 ml water
• 1 teaspoon salt for the chicken livers
• 1 kg chicken livers
• 1500 ml water
• 1 teaspoon salt for the breast
• 500 g chicken breast
• 1 bunch green onion (100 g)
• 1 bunch green garlic (100 g)
• 15 g parsley
• 10 g dill
• 10 g lovage
• 1 egg
• 2 egg whites
• 2 tablespoons tomato and pepper paste

Preparation

1. Pat the chicken livers dry with paper towels. Put them in a pot with 2000 ml water and 1 teaspoon salt, then simmer for 10 minutes, until there is no pink in the center. 2. Put the chicken breast in a separate pot with 1500 ml water and 1 teaspoon salt. Simmer for 25 minutes, skimming the foam from the surface, until cooked through and no longer pink in the thickest part. 3. Drain the meat and leave it to cool for 30 minutes. Clean the green onion and green garlic, then chop them finely. Chop the parsley, dill, and lovage too. 4. Cut the livers and cooled chicken breast into small pieces or put them through a meat grinder. Put them in a bowl with the onion, garlic, herbs, egg, and 2 tablespoons tomato and pepper paste, then mix until combined. 5. Beat the 2 egg whites until foamy. Line a loaf pan with baking paper, put the mixture in it, and spread the egg whites on top. 6. Bake the drob in an oven preheated to 180°C for 60 minutes, until the egg white on top is browned. 7. Leave it to cool for 20 minutes before slicing.