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Chicken liver

Chicken liver

A variant of the lamb's liver.

  • 1 kg minced meat from chicken breast
  • 400 gr chicken liver
  • 3 eggs husband
  • 1 bunch of green dill
  • 1 bunch of green onions
  • little breadcrumbs
  • 1 small box of mushrooms
  • salt pepper
  • 3 boiled eggs

Servings: 2

Preparation time: less than 60 minutes

RECIPE PREPARATION Chicken liver with liver:

- I boiled the liver and then chopped it into cubes. I mixed the minced chicken with the liver and added salt, pepper, eggs, chopped onion and fresh green dill. Add a few tablespoons of breadcrumbs and mix well.

- Put in cake trays and according to your preferences you can put hard boiled eggs in the middle.

- Put it in the preheated oven and leave it until it turns brown.

- Remove when it has cooled and serve cold sliced.

Tips sites

1

I got two smaller rolls.

2

From a thinner roll I served on top of lightly fried bruschettas made of wand slices.


Traditional Easter recipes: Lamb or chicken

Ingredients: 1.5 kg of lamb organs (kidney, spleen, liver, lungs, heart), 3 bunches of green garlic, 3 bunches of green onion, 3 bunches of dill, 3 bunches of parsley, 5 raw eggs, 5 eggs boiled, lamb puree, salt and pepper to taste.

Method of preparation: The lamb organs are cleaned of skins, washed well and then boiled with a little salt. Leave for about 30 minutes, during which time the foam is taken from time to time. Boil five eggs.

Meanwhile, cut the greens into small pieces, and after boiling, the organs are also cut or passed through the mincer. In a large bowl, mix the finely chopped organs and greens with five eggs and spices.

Wash the rags well with cold water, drain and spread in a pan greased with oil, so that its edges exceed the edges of the tray. Place half of the composition of the lamb's fillet in the tray, then put the boiled eggs, then cover with the rest of the composition. Place the powder on top. Grease the dough with oil and place the tray in the hot oven. Bake on the right heat for 60 minutes until golden brown.
Tricks: If you are not a lover of lamb, you can use chicken organs (heart, pipette, liver). The procedure is the same. And the puree can be pork or give it up for good, covering the tray with oil and flour, and on top of the composition grease with beaten egg.

If you want a fun decoration, you can shape the rabbit into a rabbit shape before putting it in the tray. For the ears you can use leaves, for the eyes mayonnaise and olives, for the nose carrot, for the spaghetti mustache, and for the mouth egg white or mayonnaise.


Similar recipes:

Lebanese style chicken liver

Lebanese-style chicken liver with specific spices (mix of 7 Lebanese spices)

Chicken liver and rice

Chicken liver drob recipe with rice, liver pate and greens (dill, onion and green garlic)

Macaroni with chicken liver and tomato sauce

Macaroni recipe with chicken liver and tomato sauce, prepared with carrots, celery, leek and svaiter


Wash and boil the chicken breasts, hearts and livers in salted water, boiling the latter in a separate bowl. Wash and finely chop the parsley, dill, green onions and garlic. When the chicken entrails are cooked, drain them from the water and pass them through the mincer, then mix them with the chopped greens and a beaten egg. Add salt and pepper to taste, knead the composition well until smooth and place in a pan greased with oil and lined with wheat flour. Grease the dough on top with a beaten egg and put the tray in the oven, leaving it there for 35 minutes, until browned.

Serve chicken breast with a variety of vegetables to maximize the amount of vitamins and minerals consumed!


Chicken liver. This is how you prepare the most delicious drob

We recommend this recipe very easy to make chicken drumstick.

Chicken Drob Ingredient

6 pcs. eggs
500 ml of milk
1 pinch of salt
1 tip of pepper
1 pc. chicken breast of about 1 kg
500 gr chicken liver
200 gr pipote and hearts
2 pcs. ties with green onions

Preparation Chicken liver

We wash the chicken breast and the pipettes, and the livers are cleaned of the skin and put in milk. Boil the chicken breast and pipettes. The livers are boiled in milk (so they will have a special taste). We pass through the mincer the mixture of drizzle, pipote and chicken breast, and we mix them. Wash and chop the green onion into small slices, then add it to the meat filling. Add 5 well beaten eggs, salt and pepper to taste. Grease with oil and line the breadcrumbs in which we will bake the bread. Put the filling in the trays and add the remaining beaten egg on top. Bake until nicely browned on top. Let it cool a bit then we can slice the dough.


Traditional Romanian liver pie or "Drob" recipe

Drobul is a variation of the liver pie, but is traditionally served for Easter.

Portion size 10

Quantity per serving Calories 241 Daily value% * Total fat 11.7g 18 % Saturated fats 4.6g 23 % Cholesterol 335mg 112 % Sodium 799mg 34 % Potassium 402mg 12 % Total carbohydrates 13.3g 5 % Dietary fiber 1.9g 8 % Sugars 3g Protein 20.8g 42 % Calcium 5% Proud 29% Vitamin D 52%

* Daily percentages are based on a 2,000-calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Step 1: - Mix the chopped liver, minced garlic and chopped onion in a pan with lard for 10 min

step 2: - Meanwhile, chop the fresh parsley, fresh dill, wild garlic and green onions

step 3: - Chop the mixture from step 1 using a chopper / food processor

step 4: - Mix the chopped greens from Step 3 with the mixture from Step 2 with the raw eggs, thyme, salt, pepper and nutmeg:

step 5: preheat the oven to 180 degrees C

step 6: - place the pastry on a ground baking sheet

step 7: - Add half of the contents prepared earlier in Step 4, then put the three boiled eggs in the middle, either cut in half or in four. Put the remaining part of the mixture, level it with the back of a spoon and turn the edges of the dough over the mixture

step 8: - place the pie on the lowest shelf of the oven for 30-40 min.


One of the best Chicken Drob recipes

For all those who, for various reasons, do not eat lamb liver, we propose one of the best chicken liver recipes.

  • 500 gr chicken liver
  • 300 gr chicken meat (boneless thighs or chicken breast)
  • 2 green onion bindings
  • 2 bunches of green garlic
  • 1 link parsley
  • 1 dill connection
  • 6 boiled eggs
  • 7 raw eggs
  • salt
  • pepper

1. Wash the liver and chicken, then boil them in separate pots. After they have boiled, drain them of water and chop them finely.

2. Boil eggs for 7 minutes.

3. While the liver and meat are boiling, wash and chop the onion, garlic, parsley and dill. Put everything in a large bowl and add beaten eggs, salt and pepper.

4. In a cake pan lined with baking paper and greased with a little oil, place a layer of the composition, then boiled eggs and cover with the rest of the composition.

5. Put in the preheated oven at 180 degrees for 60 minutes or until nicely browned on top.


Easter Table "in a Circle" & # 8211 Dietary chicken fillet

We all know that the Easter table is never missing. Nutritionist Teodora Necula proposes this year a lighter version of the traditional recipe for drob: dietary chicken drob.

As tasty and delicious as the lamb version, the chicken liver is easy to make and has a much lower caloric intake.

Easter Table "in a Circle": Dietary Chicken Drob & # 8211 Ingredients and Preparation

INGREDIENT:

  • 600 g chicken organs
  • 2 bunches of green onions
  • a bunch of green garlic
  • 50 ml extra virgin olive oil
  • salt pepper
  • 2 slices of bread soaked and squeezed
  • a good bunch of greens (parsley, dill)
  • 1-2 raw eggs
  • in addition, 3-4 hard-boiled eggs

INSTRUCTIONS:

The chicken liver is divided into equal pieces. Peel the onion and cut it into scales. In a pan with higher walls, put the onion to harden together with the oil, over medium heat. DO NOT add salt! Salt strengthens the liver - it is put only at the end, after the fire is extinguished! Be careful not to burn onions. When it has become glassy and softened, put the liver slices in the pan. Mix well and place the lid (to create steam and for the liver to leave its water).

Stir occasionally in the pan so that it does not stick and burn. After about 15 minutes, you can still see the blood in a few pieces, so we return it to cooking for another 5 minutes, without a lid. It will cook in the oven anyway, so no problem. Only now do we add salt and pepper.

Leave the pan to cool and then grind the liver with a meat grinder with a larger sieve. Place the chicken stock in a bowl and taste the salt and pepper. We correct the seasoning and shave a little nutmeg (optional).

Peel the boiled eggs and choose a cake form. We do the test to see how many boiled eggs fit in it, for a long time. If you have longer shapes, you can also put boiled eggs. We put the eggs that enter the tray aside, and we chop the rest finely and add them over the chicken drumstick paste. We also break 2 raw eggs in the same bowl.

We also wash the greens: the combination of green parsley and onion. Chop the greens and add them over the chicken drumstick composition in the bowl. Mix well.

Preheat the oven to 180 degrees C. Cover the cake pan with baking paper and place on its bottom half of the chicken drumstick composition. Over it, we arrange the boiled eggs, in Indian string, and cover them with the rest of the composition. We drop the shape of the table well, so that everything settles properly, and we level the surface with a spatula. Distribute small pieces of butter on top and put the baking form in the preheated oven. Bake this chicken fillet for about 40-45 minutes, until it browns on the surface.


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Chicken liver

I boiled the hearts and the pipettes, in cold salt water in the meantime, I frothed them and when they boiled enough, I took them out and let them cool.

Separately, in a pan I put the 5 tablespoons of oil and I put the liver until lightly fried, without burning. I took them out and left it to cool.

In the same pan, I put the chopped onion and a little salt (but also a little oil as needed) and after it got a nice color, I added fish and green onions, I left a few minutes and I set them aside to cool down.

After the pipettes, hearts and liver had cooled, I cut them into small pieces, put the greens, hardened onions, raw eggs, salt and pepper on top and mixed well until all the ingredients were mixed.

In a small cake tray lined with baking paper, I put half of the composition, then boiled eggs and then, the other half of the composition, I leveled it nicely and put it in the hot oven for approx. 40 min.