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Chicken liver

Chicken liver

Prepare 2 saucepans with water, a few peppercorns and 2 bay leaves each. In one they put the livers, in the other the hearts and the pipettes. After boiling, drain, chop finely (possibly with a food processor) and mix with 5 whole eggs and 2 egg whites and finely chopped greens. Season and place in a cake pan lined with baking paper and 6 forms of muffins greased with oil. Grease with 2 yolks and put in the oven, over medium heat, until slightly browned (35-40 min).



Chicken liver

Published: Tuesday, April 14, 2020, 6:00 p.m.

  • 1 kg chicken liver
  • 1 kg pipote and chicken hearts
  • 5 boiled chicken eggs
  • 3 raw chicken eggs
  • 2 bunches of green onions
  • 2 large onions (or 3 small ones) chopped
  • 1 bunch of fresh parsley
  • 2 cloves of peeled garlic
  • 2 tablespoons oil
  • Salt
  • Pepper
  • allspice

What you will use:

  • A kitchen knife
  • 2 medium-sized pans
  • A pan
  • A cake tray
  • Baking paper
  • A big bowl.

Preparation time

Prepare the ingredients in 30 minutes
Cook the chicken ostropel in 60 minutes
You spend a total of 90 minutes in the kitchen.

The most important steps

Step 1

You will have to clean the ingredients. Clean the chicken organs under a stream of warm water and place them on a clean towel or cloth to drain.

Step 2

Chop two larger onions and two bunches of green onions, richer in leaves.
Finely chop a bunch of fresh parsley
Peel and slice 2 & # 8211 3 cloves of garlic
Boil about 5 chicken eggs with salt for 7-8 minutes. Put them under a stream of cold water and rinse them.

Step 3

The organs are boiled in a pot. Alternatively, the livers can be fried over low heat for about 10 minutes, until they become slightly browned. Simmer all the pipettes and hearts in another pan in which you can add salt, until they become tender.

Step 4

Remove the cooked meat and drain.

Step 5

Stir in the onion and add the chopped mushrooms. Add the liver, pipettes and hearts, garlic, hardened onion and parsley. Add salt, pepper to taste, allspice and oregano.
Top with 3 raw chicken eggs, which will tie the chicken drumstick and mix.

Step 6

Preheat the oven to 180 degrees. Put baking paper in the tray and pour the composition. Then add the whole boiled eggs along the composition and press to let the air out.
Leave the dough in the oven until browned. Good appetite!


I leave you written the ingredients that I used in this recipe.

Ingredients

200 gr chicken leg (or chicken breast)

1 link green garlic (or leurda)

INSTRUCTIONS

  • Clean and wash the pipettes, then leave them in salted water for 15-20 minutes.
  • Clean and wash the other ingredients.
  • Boil the peppers in salted water, 2 bay leaves and a few peppercorns (5-6) for 30 minutes.
  • The liver and hearts are fried in butter and oil as you can see in the video recipe.
  • In the remaining fat from the liver, fry the white part of the onion and garlic.
  • Finely chop the dill and parsley.
  • All the ingredients are passed through the mincer, through the thickest sieve. Mix with the 3-4 eggs. Add salt and pepper to taste.
  • Put the composition in a baking tray lined with butter. And bake in the preheated oven at 175-180ºC (top and bottom temperature, with ventilation) for 40-45 minutes. It depends on the oven.

Watch Video Recipe & # 8211 CHICKEN DROB

Argument

  • Tray dimensions: 25x10x8cm. I baked it in the preheated oven at 175-180 ° C (with ventilation) for 40-45 minutes

For all those who do not love lamb, but want to eat drob. This chicken liver recipe is ideal. It is not mandatory to prepare it only during Easter. This drob can be served as an appetizer whenever you have the opportunity to prepare it.


Blockchicken with green olives



Ingredients chicken liver with green olives

500 g of liver, a boneless chicken breast, 200 g pitted green olives, two onions, four eggs, a packet of pie sheets, salt, white pepper, four tablespoons of oil.

Chicken fillet with green olives - how to prepare

Boil the liver and chicken breast, then pass through the mincer. Peel and chop the onion, then fry in oil. When ready, mix with chopped olives, minced meat and eggs, then season to taste.

The sheets are stretched and the whole composition is placed in their center. Gather the corners of the sheets so that they cover the filling and place them in a round tray, lined with baking paper. Flatten, cut off the excess sheet and place in the oven for 30-40 minutes. Slice and serve hot.


Chicken Drob - Recipes

  • Servings: 15 People
  • Preparation time: 50min
  • Cooking time: 50min
  • Difficulty: environment

Chicken fillet for Easter is an alternative for those who do not prefer lamb fillet. An appetizer that can be prepared at a festive meal or whenever we feel like a light lunch. For a perfect taste and aroma, the preparation is consumed cold.

Ingredients

  • 1200g chicken liver
  • 1200g chicken hearts and pipettes
  • 1 carrot
  • 1 onion
  • 40g butter
  • 3-4 tablespoons sunflower oil
  • 4 raw eggs
  • 7 strands of green onion
  • 7 cloves of green garlic
  • 1 dill bunch
  • a few larch leaves
  • 1 bunch of green parsley
  • salt
  • ground black pepper

Method of preparation

  1. I put the chicken liver in cold water for 10 minutes, I strained the water and I repeated the operation for another 10 minutes then I drained it
  2. I washed the chicken breasts in two waters, I cut the chicken hearts, I took out the clotted blood and I boiled them in salted water, together with an onion and the carrot for about 40 minutes, I frothed as many times as it was need
  3. When the pipettes and hearts for the chicken liver were penetrated, I let them drain for a few good minutes.
  4. I hardened the chicken liver in 40g of butter for 6-7 minutes
  5. Four strands of green garlic and four strands of chopped green onions, I hardened them in oil, I only chopped the remaining strands finely without hardening them
  6. In the meantime I turned on the oven at 180 ° C and prepared the tray, I used a cake tray dimensions 31x12x7,5cm, covered with baking paper
  7. I ground the chicken liver, hearts and pipettes through a sieve with large holes, I added onions and hardened garlic, chopped green onions and garlic, raw eggs, finely chopped dill leaves, larch and parsley, salt and ground black pepper. to taste
  8. The well-mixed composition is placed in the tray and then in the oven for 45-50 minutes at 180 ° C
  9. When the chicken is ready, leave it to cool and keep it in the fridge

Ingredients

Take a large saucepan and boil the pipettes and chicken hearts, respectively the livers (which you can fry instead of boiling), with a pinch of salt, for about half an hour. Remove the foam and when they are ready, set aside to cool. The meat is chopped according to preferences, larger or smaller, depending on the desired texture of the food.

Take 4 onions and chop finely, which are put together with a pinch of salt and green onions. Set aside to cool.

Mix hardened onions with meat, dill, parsley and beaten eggs, salt and pepper to taste. Homogenize the mixture.

The oven is preheated to 180 degrees Celsius.

In a tray lined with baking paper add half of the composition of the dough, then put boiled eggs and cover with the rest of the composition. Put the preparation in the oven for 30-40 minutes. Leave to cool and serve as desired.


Chicken liver

Published: Tuesday, April 14, 2020, 6:00 p.m.

  • 1 kg chicken liver
  • 1 kg pipote and chicken hearts
  • 5 boiled chicken eggs
  • 3 raw chicken eggs
  • 2 bunches of green onions
  • 2 large onions (or 3 small ones) chopped
  • 1 bunch of fresh parsley
  • 2 cloves of peeled garlic
  • 2 tablespoons oil
  • Salt
  • Pepper
  • allspice

What you will use:

  • A kitchen knife
  • 2 medium-sized pans
  • A pan
  • A cake tray
  • Baking paper
  • A big bowl.

Preparation time

Prepare the ingredients in 30 minutes
Cook the chicken ostropel in 60 minutes
You spend a total of 90 minutes in the kitchen.

The most important steps

Step 1

You will have to clean the ingredients. Clean the chicken organs under a stream of warm water and place them on a clean towel or cloth to drain.

Step 2

Chop two larger onions and two bunches of green onions, richer in leaves.
Finely chop a bunch of fresh parsley
Peel and slice 2 & # 8211 3 cloves of garlic
Boil about 7 hen eggs with salt for 7-8 minutes. Put them under a stream of cold water and rinse them.

Step 3

The organs are boiled in a pot. Alternatively, the livers can be fried over low heat for about 10 minutes, until they become slightly browned. Simmer all the pipettes and hearts in another pan in which you can add salt, until they become tender.

Step 4

Remove the cooked meat and drain.

Step 5

Stir in the onion and add the chopped mushrooms. Add the liver, pipettes and hearts, garlic, hardened onion and parsley. Add salt, pepper to taste, allspice and oregano.
Top with 3 raw chicken eggs, which will tie the chicken drumstick and mix.

Step 6

Preheat the oven to 180 degrees. Put baking paper in the tray and pour the composition. Then add the whole boiled eggs along the composition and press to let the air out.
Leave the dough in the oven until browned. Good appetite!


Chicken liver

This chicken fillet is perfect to replace the lamb one, a dish specific to the Easter holidays, a recipe that I remember step by step and I don't think there is a better one like this.

The grandparents from Transylvania were specialists in the preparation of goodies from lamb and did not conceive that at Easter, the lamb would be missing from the table, from soup, steak, drob and fresh sheep's milk curd.

The lamb did not always have to weigh 10-11 kilograms to be good to eat. He cut himself on Saturday in the yard and his grandfather was in charge of it, then he cut the pieces of meat and took them to his grandmother who took care of him.

In Transylvania, the drob was an expected specialty and was made from the organs of the lamb plus the meat from the head and from around the ribs of the lamb (from the belly more precisely, the meat from the ribs went to the soup.

But what if we don't eat lamb ?! We make chicken fillet and we can also be prepared for the holidays with traditional dishes.

I can say without false modesty that I have not eaten better than this and it is the recipe that I would never change. Finely chop the liver and meat with a knife, all of which give a touch of elegance to the dish!

Stay tuned for the list of ingredients and how to prepare it.

For many other recipes with or without meat or fasting dishes and much more, find in the snacks section, click here or on the photo.

Or on the Facebook page, click on the photo.

Ingredients:

  • 700 g of chicken liver
  • 500 g chicken legs
  • 500 g chicken breast
  • 3 eggs
  • 2 bunches of green onions
  • 1 bunch of green garlic
  • 1 bunch of parsley
  • 2-3 tablespoons of vegetable oil
  • Salt and pepper to taste

Method of preparation:

Wallpaper a cake tray with baking paper measuring 10/25 cm.

Preheat the oven to 180 degrees Celsius.

Peel the onion and garlic, remove the dried leaves and roots, then chop them finely.

Finely chop the onion and fry it in oil with a little salt until the excess liquid evaporates.

Put a pot of water to heat and boil the liver for 5-6 minutes. Let cool.

We take out the pieces of liver out on a kitchen towel to drain well of the excess water.

Cut the liver into cubes of about 1/1 cm.

We cut the chicken breast into cubes of about 1/1 cm.

Chop the chicken legs with a knife as small as possible or put them in a blender and thus we will obtain a pasty composition.

Put all the ingredients in a bowl, season with salt and pepper.

Pour the composition into the cake pan and beat it well to bind and remove any air bubbles. On top we give the wavy shape like a raised cake.

Bake for an hour, then take the tray out and let it cool in the baking tray.

After cooling, we turn the tray over, drain the excess liquid and place it on a plate, then let it cool so that it can be cut more easily. That was for today, from here I can only wish you good luck and good appetite!


Ingredients

Take a large-volume pan and boil the pipettes and chicken hearts, respectively the livers (which you can fry instead of boiling), with a pinch of salt, for about half an hour. Remove the foam and when they are ready, set aside to cool. The meat is minced according to preferences, larger or smaller, depending on the desired texture of the food.

Take 4 onions and chop finely, which are put together with a pinch of salt and green onions. Set aside to cool.

Mix hardened onions with meat, dill, parsley and beaten eggs, salt and pepper to taste. Homogenize the mixture.

The oven is preheated to 180 degrees Celsius.

In a tray lined with baking paper add half of the composition of the dough, then put boiled eggs and cover with the rest of the composition. Put the preparation in the oven for 30-40 minutes. Leave to cool and serve as desired.


Ingredients

Take a large-volume pan and boil the pipettes and chicken hearts, respectively the livers (which you can fry instead of boiling), with a pinch of salt, for about half an hour. Remove the foam and when they are ready, set aside to cool. The meat is chopped according to preferences, larger or smaller, depending on the desired texture of the food.

Take 4 onions and chop finely, which are put together with a pinch of salt and green onions. Set aside to cool.

Mix hardened onions with meat, dill, parsley and beaten eggs, salt and pepper to taste. Homogenize the mixture.

The oven is preheated to 180 degrees Celsius.

In a tray lined with baking paper add half of the composition of the dough, then put boiled eggs and cover with the rest of the composition. Put the preparation in the oven for 30-40 minutes. Leave to cool and serve as desired.


Chicken liver

Published: Tuesday, April 14, 2020, 6:00 p.m.

  • 1 kg chicken liver
  • 1 kg pipote and chicken hearts
  • 5 boiled chicken eggs
  • 3 raw chicken eggs
  • 2 bunches of green onions
  • 2 large onions (or 3 small ones) chopped
  • 1 bunch of fresh parsley
  • 2 cloves of peeled garlic
  • 2 tablespoons oil
  • Salt
  • Pepper
  • allspice

What you will use:

  • A kitchen knife
  • 2 medium-sized pans
  • A pan
  • A cake tray
  • Baking paper
  • A big bowl.

Preparation time

Prepare the ingredients in 30 minutes
Cook the chicken ostropel in 60 minutes
You spend a total of 90 minutes in the kitchen.

The most important steps

Step 1

You will have to clean the ingredients. Clean the chicken organs under a stream of warm water and place them on a clean towel or cloth to drain.

Step 2

Chop two larger onions and two bunches of green onions, richer in leaves.
Finely chop a bunch of fresh parsley
Peel and slice 2 & # 8211 3 cloves of garlic
Boil about 5 chicken eggs with salt for 7-8 minutes. Put them under a stream of cold water and rinse them.

Step 3

The organs are boiled in a pot. Alternatively, the livers can be fried over low heat for about 10 minutes, until lightly browned. Simmer all the pipettes and hearts in another pan in which you can add salt, until they become tender.

Step 4

Remove the cooked meat and drain.

Step 5

Stir in the onion and add the chopped mushrooms. Add the liver, pipettes and hearts, garlic, hardened onion and parsley. Add salt, pepper to taste, allspice and oregano.
Top with 3 raw chicken eggs, which will tie the chicken drumstick and mix.

Step 6

Preheat the oven to 180 degrees. Put baking paper in the tray and pour the composition. Then add the whole boiled eggs along the composition and press to let the air out.
Leave the dough in the oven until browned. Good appetite!