Romanian chicken liver drob

Name: Romanian chicken liver drob
Ingredients: 500 g chicken livers; 2000 ml water; 1 teaspoon Maggi Secret of Taste chicken-flavored seasoning; 1 teaspoon salt; 4 eggs (for boiling); 6 raw eggs; 1 bunch spring onions (100 g); 15 g dill; 15 g parsley; 1/2 teaspoon ground pepper; 1 teaspoon oil

Meat - Romanian chicken liver drob by Geta O. - Recipia

Romanian chicken liver drob, a savory Easter loaf, comes out of the oven as soon as it starts to brown, or it dries out and becomes hard to swallow. The slices are dotted with pieces of liver and hard-boiled egg, held together by beaten eggs with spring onions and herbs. I got the idea from Violeta’s blog, and I cut the livers into cubes a little larger than the herbs. Prep: 20 minutes. Cook: 52 minutes. Rest: 50 minutes. Total time: 122 minutes. Servings: 6. About 240 kcal and 26 g protein per serving.

Ingredients

500 g chicken livers
2000 ml water
1 teaspoon Maggi Secret of Taste chicken-flavored seasoning
1 teaspoon salt
4 eggs (for boiling)
6 raw eggs
1 bunch spring onions (100 g)
15 g dill
15 g parsley
1/2 teaspoon ground pepper
1 teaspoon oil

Preparation

1. Boil the chicken livers in 1000 ml water with 1 teaspoon Maggi chicken-flavored seasoning and 1/4 teaspoon salt for 12 minutes, until they are no longer pink inside. Drain them and discard the water. 2. In a separate pot, boil the 4 eggs in 1000 ml water for 10 minutes from the moment the water comes to a boil. 3. Let the livers and eggs cool for 20 minutes. Peel the eggs and cut them into pieces, then dice the livers. 4. Finely chop the spring onions, dill and parsley. 5. Lightly beat the 6 raw eggs. Put them in a bowl with the livers, hard-boiled eggs and herbs. Add 3/4 teaspoon salt and 1/2 teaspoon ground pepper, then mix carefully without crushing the eggs. 6. Grease a loaf pan with 1 teaspoon oil and pour in the mixture. Bake at 180 °C for 30 minutes, until it starts to brown. 7. Let the drob cool for 30 minutes, then slice it.

Notes

Good chicken livers have an even color and a clean smell. Remove any greenish traces of bile, as they can make the mixture bitter. If the livers are very large, cut them into roughly similar-sized cubes before boiling. A loaf pan about 25 × 11 cm leaves the mixture at a suitable depth. It contains eggs and keeps covered in the refrigerator for up to 3 days. I serve it with radishes and green salad.