Chicken meatloaf

Name: Chicken meatloaf - Laurentia F.
Ingredients: 600 g of chicken gizzards and hearts; 600 g of chicken liver; 3 medium onions chopped; 1 large bunch of green onions; 1 bunch of parsley; 1 bunch of dill; 4 raw eggs; 5 tablespoons of oil; 3 boiled eggs; salt.

Meat - Chicken meatloaf by Laurentia F. - Recipia

Chicken Liver Pâté – Simple and Practical Recipe Usually, when I make chicken liver pâté, I start on a free afternoon when I find fresh gizzards, hearts, and liver at the store. I love that I don't have to spend hours in the kitchen and that I use ingredients that are easy to find. Once cooled, the pâté comes out firm, easy to slice, and flavorful enough that not much else is needed alongside it. Quick Info Total time: about 1 hour and 30 minutes Preparation time: 30-40 minutes Cooking time: 40 minutes Servings: 8-10, depending on slices Difficulty: medium Recipe type: appetizer, festive meal, Sunday lunch Ingredients 600 g chicken gizzards and hearts 600 g chicken liver 3 medium onions, chopped 1 large bunch of green onions 1 bunch of parsley 1 bunch of dill 4 raw eggs 3 boiled eggs 5 tablespoons oil salt pepper (to taste) Preparation Method 1. Place the gizzards and hearts in a pot with cold water and salt. Turn on the heat and skim occasionally. Let them boil until tender. Remove them to a plate and let them cool. 2. While the organs are boiling, place the chicken liver in a pan with 2-3 tablespoons of oil. Cook it over medium heat until it is lightly browned, being careful not to burn it. Don’t cook it too long to avoid it becoming dry. Remove and let it cool. 3. In the same pan, if needed, add a little more oil. Add the chopped onion and a pinch of salt. Sauté until it softens and turns golden. Add the chopped green onions, let it cook for a few more minutes, then turn off the heat and let everything cool. 4. When the hearts, gizzards, and liver have cooled, chop them finely and evenly. Add them to a large bowl. 5. To the meat, add the sautéed onion (including the green onion), chopped herbs, raw eggs, salt, and pepper. Mix well until everything is homogeneous. 6. Prepare a small loaf pan lined with baking paper. Place half of the mixture in the pan, level it gently, then arrange the whole boiled eggs side by side in the middle. Cover with the remaining mixture and smooth it out nicely. 7. Place the pan in a preheated oven at 180 degrees for about 40 minutes. In the end, the pâté should be well set and slightly browned on top. 8. Remove it from the oven and let it cool completely in the pan before slicing. Why I Make This Recipe Often I love it because it’s made from inexpensive meat and doesn’t involve complicated steps. It has a balanced taste, isn’t heavy, and can be prepared a day in advance. It slices beautifully and keeps well in the refrigerator for a few days. Tips and Variations Tips If the liver or onion seems too wet after cooking, let them cool well to avoid water accumulating in the mixture. Chopping the organs finely helps achieve a more uniform texture. After cooling, the pâté slices better and doesn’t crumble. Substitutions If you can’t find dill, you can leave it out or use only parsley. You can use only gizzards or only hearts if you don’t have both. Variations If you want a stronger taste, add finely chopped green garlic along with the herbs. If you don’t want boiled eggs in the middle, you can omit them. Serving Ideas I cut it into thick slices and serve it as a cold appetizer, with simple bread or alongside green salad, radishes, and green onions. Frequently Asked Questions 1. Why do I need to cool the organs before chopping and mixing them? If you add them hot to the other ingredients, the raw eggs can coagulate, and the mixture won’t bind properly. 2. Can the pâté be made without boiled eggs in the middle? Yes, it’s not mandatory. The pâté will still be tasty; it will just have a completely uniform texture. 3. What do I do if the pâté doesn’t hold together after baking? Generally, the raw eggs bind the mixture well. If the pâté doesn’t hold together, it usually means there was too much liquid or it didn’t cool enough before slicing. 4. Can I make it just from liver, without gizzards and hearts? Yes, but it will turn out softer and sweeter in taste. The gizzards and hearts provide texture and balance the liver. 5. What type of pan is suitable? A loaf pan, not too large. If you use a wider one, the pâté will be flatter and will bake faster. Nutritional Values (Estimates) For a medium slice (about 120 g): approximately 180-200 kcal Protein: 20-22 g Fat: 10-12 g Carbohydrates: 2-4 g Values may vary depending on how much oil you use and the size of the eggs. It is a protein-rich recipe, with moderate fats. Storage and Reheating Chicken liver pâté keeps well in the refrigerator, covered, for 3-4 days. After cooling, it can be sliced and eaten cold. I do not recommend reheating in the oven or microwave, as the texture changes and it may become dry. It’s best served cold or at room temperature.

Chicken meatloaf

Tags

Categories