Drob de pui

A Romanian Easter classic, traditionally made with lamb that I have no clue how to properly translate it. It is pretty much a meatloaf but with part liver, chicken hearts and chicken breast. I am not a fan of liver no hearts of any kind and I think it is the only way I actually enjoying them. Also, I do prefer the chicken version, since it is not as strong in flavour as the lamb one.IMG_7675you’ll need:

  • 1 onion
  • 3-4 cloves of garlic
  • 300 grams chicken liver
  • 300 grams chicken hearts
  • 300 grams chicken breast
  • 1 tbsp butter
  • 4 eggs
  • 1/2 cup to 1 cup of bread crumbs
  • good handful of parsley and dill
  • salt
  • pepper

For the filling:

  • 4 boiled eggs
  • pickles
  • mustard


  1. boil the chicken hearts in salted water;
  2. finely chop the onion;
  3. add the butter to a frying pan and cook the chicken liver for exactly 7 minutes – not more, otherwise you liver will get rubbery and bittery;
  4. after 3-4 minutes or better said when the liver starts to gain some color, add the onions;
  5. take the pan out of the heat and set aside;
  6. with the help of a blender, chop the boiled chicken hearts, the liver, the raw chicken breast and the herbs – for best results try to make it quite pasty but if you do enjoy the little chunks by all means pulse it until the desired consistency;
  7. in a bowl mix the chopped meats, the herbs, the smashed garlic and add the eggs with the bread crumbs;
  8. mix everything together and season for salt;
  9. in a buttered meatloaf/bread pan add half of the mixture by distributing it evenly;
  10. add the 4 boiled eggs in and the pickles;
  11. add the rest of the mixture on top and spread some mustard on it;
  12. cook it at 180°C for 30 minutes;

And if you are not a fan of liver either, trust me you won’y taste it, because of all the herbs in it.