Chicken breast and liver meatloaf

Name: Chicken breast and liver meatloaf
Ingredients: 1 kg chicken liver; 2 chicken breasts; 4-5 green onions; 4-5 green garlic; a bunch of fresh parsley; 5 eggs; 100 ml oil; salt; pepper; boiled eggs for the center of the meatloaf (optional)

Appetizers - Chicken breast and liver meatloaf by Ina O. - Recipia

Chicken Breast and Liver Pâté I usually make this pâté when I want a lighter option compared to the classic version. I use chicken breast and livers, which gives it a different texture and a more delicate flavor. All the ingredients are easy to find, and it doesn't take long to prepare. With a food processor, it goes quickly, and in the end, I have pâté for several days or for guests. I typically use disposable loaf pans, which makes portioning easier. Quick Info Total Time: about 1 hour and 40 minutes Preparation Time: 30-40 minutes (depending on how quickly the organs boil and how fast you chop) Baking Time: about 50-60 minutes (until the pâté is nicely browned) Servings: 3 pans (2 large and 1 small), depending on size Difficulty: easy to medium, especially if you have a food processor Recipe Type: chicken pâté, suitable for festive meals or as a main dish Ingredients 1 kg chicken livers 2 chicken breasts 4-5 green onions 4-5 green garlic stalks a bunch of fresh parsley 5 raw eggs 100 ml oil salt pepper boiled eggs for the center of the pâté (optional, for decoration and texture) Preparation Method 1. Rinse the chicken livers and breasts well. Boil them separately in salted water. The livers cook faster, while the breast takes a bit longer. Do not mix them while boiling to avoid changing their flavor or color. 2. In the meantime, prepare the greens. Wash the green onions, garlic, and parsley. Chop them into suitable pieces for the food processor or meat grinder. 3. Once the organs are cooked, drain them well and let them cool for a few minutes. Cut the breast into smaller pieces for easier chopping. 4. Process the chicken breast, livers, and all the greens in the food processor (or meat grinder). You can do everything together or one at a time, depending on the size of your processor bowl. I prefer to chop them separately to control the texture. 5. Place the mixture in a large bowl. Add the lightly beaten raw eggs, oil, salt, and pepper to taste. Mix well with a spatula or your hands until the mixture is homogeneous. 6. Grease the loaf pans with oil. Pour half of the mixture into each pan. If using boiled eggs, place them lengthwise or halved in the center. Cover with the remaining mixture and level it gently. 7. Place the pans in the oven at medium heat (180°C is fine) until the pâté is nicely browned on top and seems set. Depending on your oven, this takes about 50-60 minutes. You can check with a toothpick; it should come out clean without any raw mixture. 8. Remove the pans and let the pâté cool before slicing. It's easier to portion after it has rested for a while. Why I Make This Recipe Often I love that it's not difficult to make and yields a large quantity, perfect for family or when I have guests. I often use this combination because the pâté stays tender and is easy on the stomach. I can keep it in the fridge for a few days, and it's good both cold and reheated. Tips and Variations Tips - Do not overcook the livers, or they will become crumbly. - Drain the cooked organs well to avoid a watery mixture. - If you want a more compact pâté, you can add extra eggs. Substitutions - If you don't have green garlic, one or two cloves of regular garlic added at the end will work. - Green onions can be replaced with dried onions, although the flavor will be different. Variations - You can try adding dill or lovage if you enjoy stronger flavors. - You can use only breast or only livers, but the texture will be different. Serving Ideas - The pâté can be served cold, sliced, for breakfast or as a snack. - It can also be served warm, alongside a green salad or fresh vegetables. Frequently Asked Questions 1. Can the pâté be frozen? I do not recommend freezing, as the texture changes after thawing. It's better to keep it in the fridge and consume it within a few days. 2. Can I add other chicken organs? This recipe uses only livers and breasts, but theoretically, you can also add hearts or gizzards, boiled separately. 3. If I don't have a food processor, can I use a meat grinder? Yes, it works just as well with a meat grinder. The texture will be slightly more rustic, but it won't affect the taste. 4. How many boiled eggs should I put in the center? You can place a whole boiled egg in the center of each large pan or halved boiled eggs, depending on how many portions you want with this "surprise" inside. 5. Can I use sunflower oil or another type of oil? Yes, I usually use sunflower oil. Olive oil can also be used, although the flavor will be slightly different. Nutritional Values (Estimates) A medium serving (about 120-150g) has approximately: Calories: 220-250 kcal Protein: 16-18g Fat: 15g Carbohydrates: 2-3g Values are indicative, as they depend on how much oil and eggs you use and the size of the portions. Storage and Reheating The chicken pâté stores well in the fridge, wrapped or in a lidded container. It lasts 3-4 days without issues. You can slice it and eat it cold or briefly reheat it in the oven or microwave. It doesn't store as well in the freezer, as the texture becomes spongy after thawing. For the best flavor and appearance, it's best enjoyed within the first two to three days after making it.

Chicken breast and liver meatloaf

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