Drob de pui cu verdețuri, Romanian chicken loaf

Ingredients

• 700 g chicken breast
• 1500 ml water
• 1 teaspoon salt
• 200 g chicken livers
• 1000 ml water
• 1 teaspoon salt
• 1000 ml water
• 6 eggs
• 200 g spring onions
• 200 g green garlic
• 100 g parsley
• 50 g dill
• 7 eggs
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 15 g butter
• 30 g breadcrumbs

Preparation

1. Put the chicken breast in a pot with 1500 ml water and 1 teaspoon salt. Boil for 20 minutes, skimming off the foam, until cooked through in the center. 2. In a separate pot, boil the chicken livers in 1000 ml water with 1 teaspoon salt for 12 minutes, until firm and no longer pink inside. Drain the meat and livers. 3. Put 6 eggs in a saucepan with 1000 ml cold water. Once the water starts boiling, cook the eggs for 10 minutes, then drain. 4. Let the breast, livers and eggs cool for 30 minutes. Finely chop the spring onions, green garlic, parsley and dill, then chop the cooled meat too. 5. Beat the 7 raw eggs with 1 teaspoon salt and 1/2 teaspoon pepper. Mix them with the chopped meat and herbs. 6. Heat the oven to 180°C. Grease an ovenproof dish with 15 g butter and sprinkle 30 g breadcrumbs into it. Put half the mixture in the dish, arrange the 6 peeled hard-boiled eggs on top, then cover with the rest of the mixture. 7. Bake the drob for 35-40 minutes, until browned on top. Turn off the oven and leave it inside for 30 minutes with the door open before slicing.