Drob de pui, Romanian Easter chicken loaf

Ingredients

• 3 eggs
• 1000 ml water
• 500 g chicken gizzards and hearts
• 200 g bone-in chicken leg
• 1500 ml water
• 500 g chicken liver
• 1000 ml water
• 200 g spring onions
• 200 g fresh green garlic
• 100 g dill
• 100 g parsley
• 4 eggs
• 1 teaspoon salt
• 1 teaspoon Vegeta (optional)
• 1/2 teaspoon ground pepper (optional)
• 1 egg

Preparation

1. Boil 3 eggs in 1000 ml water for 10 minutes, then cool and peel them. 2. Put the gizzards, hearts and bone-in chicken leg in a saucepan with 1500 ml water. Simmer over low heat for 60 minutes, until the gizzards are easy to pierce with a fork. 3. Remove the membranes from the liver and boil it separately in 1000 ml water for 10 minutes, until it is no longer raw in the middle. 4. Drain the meat and liver, then leave them to cool for 30 minutes. Remove the bone from the chicken leg. Put the meat, liver, spring onions, fresh green garlic, dill and parsley through a meat grinder. 5. Mix the minced mixture with 4 beaten eggs, 1 teaspoon of salt, 1 teaspoon of Vegeta and 1/2 teaspoon of ground pepper, if using. Put the mixture in a loaf pan lined with baking paper and arrange the 3 hard-boiled eggs in a row down the middle. Cover them with the mixture, brush the top with 1 beaten egg and bake the drob for 30 minutes at 180°C, until golden.