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Seasonal Spring Chicken Liver Terrine with Garden Herbs

by Feli Chic'Cuisine

Drob de pui - Chicken Terrine - is a traditional Romanian dish that is typically served during the Easter holidays. This savory dish is made by combining ground liver and heart chicken with fresh herbs, onions, and boiled eggs, then baking it all together in a loaf pan.
Photo @ Feli Chic'Cuisine

Drob de pui - Chicken Terrine - is a traditional Romanian dish that is typically served during the Easter holidays. This savory dish is made by combining ground liver and heart chicken with fresh herbs, onions, and boiled eggs, then baking it all together in a loaf pan. Once cooked, drob de pui is traditionally sliced and served cold with a side of horseradish sauce or a fresh salad.


This Terrine is a delicious and easy-to-prepare dish that is perfect for any occasion. Whether served as an appetizer or as part of a larger meal, it is sure to impress your guests with its unique blend of flavors and textures. So if you're looking for a traditional Romanian recipe that is sure to be a crowd-pleaser, give drob de pui a try!


Drob is more than just a dish; it is a reflection of the warmth and generosity of the Romanian people. It is a reminder that food is more than just sustenance; it is a way to bring people together and create lasting memories. Whether enjoyed with family or shared with friends, Drob is a symbol of joy and celebration, and it is a dish that will always hold a special place in the hearts of the Romanian people.



What is the traditional Drob?

Drob de miel, the traditional Romanian dish made from lamb offal, is much more than just a meal. It is a symbol of joy and celebration, bringing family and friends together at the table to share in the festive spirit. The preparation of drob is an important part of Romanian culture, and it is often served during the Easter holiday season.


Drob de miel is typically made from lamb offal, including liver, heart, and kidney, which are boiled and minced before being mixed with garlic, spring onions, fresh herbs, and spices. The mixture is then placed into a tin that has been lined with caul fat, which is the thin membrane that surrounds the lamb's internal organs.


Once the meaty mixture is in the tin, it is baked in the oven until it is firm and golden brown. Often, drob de miel is filled with boiled eggs, which add a delicious and creamy texture to the dish. Once cooked, the drob is sliced and served cold, often with a side of horseradish sauce.


While it does require a bit of time and effort to prepare, the end result is well worth it. The rich and flavorful meat, combined with the fresh herbs and spices, create a dish that is both satisfying and delicious.

Drob de pui - Chicken Terrine - is a traditional Romanian dish that is typically served during the Easter holidays. This savory dish is made by combining ground liver and heart chicken with fresh herbs, onions, and boiled eggs, then baking it all together in a loaf pan.
Photo @ Feli Chic'Cuisine

This variation of terrine uses simple and easy-to-find ingredients. The recipe includes boiled and finely chopped chicken livers, chicken gizzards, and chicken hearts. To add unique and traditional flavors, the dish also includes finely chopped green onion, green garlic, and a large bunch of dill. The mixture is then bound together with the addition of eggs.


The combination of these ingredients creates a flavorful and satisfying dish that is perfect as a main course or as an appetizer. The terrine is easy to prepare and can be made in advance, making it a great option for entertaining guests. Once baked to perfection, the drob can be served cold with a side of horseradish sauce or mustard for added zest.


This variation of terrine offers a unique and delicious way to enjoy the flavors of traditional Romanian cuisine. With its simple ingredients and easy preparation, it is sure to become a staple at your family gatherings and special occasions.

Drob de pui - Chicken Terrine - is a traditional Romanian dish that is typically served during the Easter holidays. This savory dish is made by combining ground liver and heart chicken with fresh herbs, onions, and boiled eggs, then baking it all together in a loaf pan.
Photo @ Feli Chic'Cuisine

STEP 1


STEP 2


STEP 3


 

Preparation Time: 1 h 30 min

Bake Time: 40 min

Serving: 8-10

 

Ingredients
  • 500 g chicken livers

  • 250 g chicken gizzards

  • 250 g of chicken hearts

  • 2 bunches green onions

  • a bunch of green garlic or 3-4 garlic cloves

  • a large bunch of dill (or green parsley)

  • 6 eggs, raw

  • salt and pepper, to taste

Additional

  • 1 egg, lightly beaten

  • 4-5 hard boiled eggs, optional

 

Mod de preparare

STEP 1 Clean the chicken liver, gizzards and hearts, and boil them separately in diffrents pots, until cooked through and tender, around 30-40 minutes. Drain the water and put them in a bowl. Let it cool, then put it through a meat grinder or chop it in a food processor. STEP 2 Preheat the oven to 180ºC (350ºF, gas mark 4). Line a loaf pan with baking paper. Set aside. STEP 3 Finely chop the spring onions, spring garlic or mince the garlic cloves, and dill or parsley. In a large bowl, mix together the chicken mixture with fresh chopped herbs and eggs. Season with salt and fresh pepper to taste and mix everything well


STEP 4


Pour half of the mixture into the loaf pan and smooth out the surface. Put boiled eggs along the mold and cover with the rest of the mixture. Beat an egg and pour it over the top of the mixture. STEP 5 Bake in the preheated oven for about 30-40 minutes, until golden-brown and firm to the touch. Remove from the oven and let it cool for a few minutes.


Enjoy!

Drob de pui - Chicken Terrine - is a traditional Romanian dish that is typically served during the Easter holidays. This savory dish is made by combining ground liver and heart chicken with fresh herbs, onions, and boiled eggs, then baking it all together in a loaf pan.
Photo @ Feli Chic'Cuisine
Happiness held is the seed. Happiness shared is the flower. - John Harrigan

*All Photographs on Feli Chic'Cuisine, signed Feli Chic'Cuisine are copyrighted.

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