Chicken Terrine 'Drob' with Fresh Herbs
A Fresh and Flavorful Spring Recipe for Easter
Chicken Terrine - 'Drob' - is a traditional Romanian dish that is typically served during the Easter holidays.
Easter in Romania is a time of renewal, family gatherings, and, of course, a festive meal filled with traditional dishes. Among them, 'Drob de miel' (lamb drob) holds a special place as a classic appetizer served on Easter Sunday.
However, not everyone enjoys the strong flavor of lamb, which is why a chicken drob variation has become a beloved alternative. This lighter version retains the essence of the original dish while offering a milder, more delicate taste.
Using fresh spring onions, garlic, and dill, this recipe captures the flavors of the season. It's easy to make, rich in protein, and perfect for those who prefer poultry over lamb.
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.
So if you're looking for a traditional Romanian recipe that is sure to be a crowd-pleaser, give this Chicken Terrine a try!
What is the traditional 'Drob de miel'?
The preparation of 'Drob' is an important part of Romanian culture, symbolizing renewal and tradition in Romanian households, and it is often served during the Easter holiday season.
Traditionally, it’s prepared using lamb offal - liver, heart, and kidneys - that is first boiled, then finely minced. This mixture is blended with garlic, spring onions, fresh herbs, and spices to create a richly flavored filling.
The seasoned mixture is then placed into a mold lined with caul fat, a delicate membrane that not only holds the drob together during cooking but also imparts a subtle, savory note.
It is typically served as an appetizer, sliced and enjoyed alongside mustard, pickles, or other Easter specialties such as cozonac (sweet bread) and pasca (Easter cheesecake).
A Traditional Easter Favorite
Easter has always been a time of renewal and celebration for me. A moment to reconnect with family traditions and welcome the vibrant spirit of spring. One dish that holds a special place in my heart is ths recipe 'Drob de miel' - Chicken Liver Terrine.
Traditionally made with lamb offal, this classic Romanian recipe is deeply rooted in culture and history. However, I've found that using chicken meat creates a lighter, healthier version that still honors the dish’s essence while adding my own personal twist.
This version of drob is made with simple, easy-to-find ingredients, making it a great alternative to the traditional lamb recipe. It starts with boiled and finely chopped chicken livers, gizzards, and hearts, creating a rich yet mild base.
To bring in fresh, vibrant flavors, green onions, green garlic, and a generous bunch of dill are finely chopped and mixed in. Everything is then bound together with eggs, giving the dish its signature texture and making it perfect for slicing and serving.
How to Serve Chicken Drob
This dish is best enjoyed cold or at room temperature, making it a perfect make-ahead appetizer for Easter.
Serve it with:
✔ Pickles or mustard for a tangy contrast.
✔ Fresh bread or a light side salad.
✔ A glass of red wine for a festive touch.
It also makes a great next-day meal, perfect for breakfast or a light lunch with a side of vegetables.
Wine Recommendation – The Perfect Pairing for Chicken Drob
For the best experience, I recommend serving chicken drob with a glass of Romanian Pinot Noir: The Sanziana Pinot Noir by Cramele Recas
This light and fruity red wine has bright flavors that balance the richness of the dish without overpowering it. Its smooth texture and subtle acidity make it a perfect match for the fresh herbs and delicate taste of the drob.
How to Prepare Chicken Terrine - 'Drob'
Prepare the Chicken Organs
✔ Start by thoroughly cleaning the chicken livers, gizzards, and hearts. Rinse them under cold water and remove any excess membranes or fat.
✔ Bring a pot of water to a boil and cook the gizzards and hearts first (as they are tougher) for about 20-25 minutes.
✔ After 10 minutes, add the livers and cook everything together for another 10-15 minutes until fully cooked.
✔ Drain and allow them to cool before finely chopping them. For a smoother texture, you can pulse them in a food processor.
Prepare the Flavor Base
✔ Chop the green onions and green garlic finely.
✔ Finely chop the fresh dill and set aside.
Grind and Mix the Ingredients
✔ Use a food processor to grind the cooked chicken livers, gizzards, and hearts until they have a coarse, even texture.
✔ Transfer the mixture to a large bowl.
Mix the Ingredients
✔ Mix the chopped chicken organs with the fresh herbs and raw eggs.
✔ Season with salt and freshly ground pepper to taste, and mix everything well until combined.
Assemble the Drob
✔ Pour half of the mixture into the prepared loaf pan, smoothing out the surface.
✔ Place boiled eggs in a row along the center,
✔ Cover with the remaining mixture.
Bake and Serve
✔ Beat one egg and brush it over the top for a golden crust.
✔ Bake in the preheated oven for 30-40 minutes, or until the drob is golden brown and firm to the touch.
✔ Remove from the oven and let it cool for a few minutes before slicing and serving.
Top Tips for Making the Best Chicken Drob
Cook the Organs Properly
✔ Boil the gizzards and hearts first, as they are tougher and need more time (about 20-25 minutes).
✔ Add the chicken livers later and cook them for a shorter time (10-15 minutes), as they are more delicate and can become bitter if overcooked.
Grind to the Right Texture
✔ Use a food processor to grind the organs until they have a coarse, even texture, but avoid over-processing into a paste.
✔ If you prefer a more rustic drob, chop the organs finely by hand instead of using a food processor.
Use Fresh Spring Ingredients
✔ Spring onions and green garlic give the drob its signature fresh and aromatic flavor. If unavailable, substitute with regular onions and garlic, but sauté them slightly to mellow their sharpness.
✔ Fresh dill or parsley enhances the taste, so don’t skip it!
Don’t Skip the Eggs
✔ Adding boiled eggs in the center is optional but creates a beautiful, traditional look when sliced.
✔ Brushing the top with a beaten egg gives the drob a lovely golden crust.
Bake Just Right
✔ Bake at 180ºC (350ºF) for 30-40 minutes—overbaking can make it dry.
✔ Let it cool slightly before slicing to help it hold its shape.
Serve at the Right Temperature
✔ Drob is best served cold or at room temperature, making it a great make-ahead dish.
✔ Pair with fresh bread, pickles, or mustard for a traditional Romanian Easter meal.
I usually make this dish just once a year, for Easter, and it’s become a true family favorite. There’s no Easter table in our house without this chicken drob - it’s simply a tradition.
Over the years, it’s turned into more than just a meal; it’s a way to bring the family together. But honestly, there’s no reason it has to be just for Easter.
This healthy terrine can be enjoyed anytime. It’s light, packed with protein and fresh herbs, and makes for a delicious, feel-good meal on any occasion. Every time I make it, it still feels special!
Chicken Terrine 'Drob' with Fresh Herbs Recipe
This savory terrine is a classic Romanian dish, traditionally served during Easter celebrations. It is a beloved part of the holiday feast and brings a unique, flavorful touch to the table.
🍽 Serves: 6-8
⏱ Prep Time: 20-25 min
⏳ Baking Time: 30-40 min
⏰ Total Time: 60-70 min
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
Method
Step 1: Prepare the Chicken Organs
1. Clean the chicken livers, gizzards, and hearts. Bring a pot of water to a boil and cook the gizzards and hearts first (as they are tougher) for about 20-25 minutes.
2. After 10 minutes, add the livers and cook everything together for another 10-15 minutes until fully cooked. Drain the water and let them cool slightly.
Step 2: Prep the Baking Dish
3. Preheat your oven to 180ºC (350ºF, gas mark 4). Line a loaf pan with baking paper and set it aside.
Step 3: Grind and Mix the Ingredients
4. Finely chop the spring onions, garlic (or mince the garlic cloves), and dill or parsley. Set aside.
5. Use a food processor to grind the cooked chicken livers, gizzards, and hearts until they have a coarse, even texture. Transfer the mixture to a large bowl.
6. Add chopped herbs to the bowl along with the raw eggs. Season with salt and freshly ground pepper to taste, and mix everything well until fully combined.
Step 4: Assemble the Drob
7. Pour the mixture into the prepared loaf pan, smoothing out the surface. If using boiled eggs, press them gently into the mixture in a row, ensuring they are covered. Brush the top with a beaten egg for a golden crust.
Step 5: Bake and Serve
8. Bake in the preheated oven for 30-40 minutes, or until the drob is golden brown and firm to the touch. Let it cool slightly before slicing and serving.
Enjoy!
Happiness held is the seed. Happiness shared is the flower. - John Harrigan
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