Chicken liver is not a favorite item on the menu in Calgary. Maybe it’s because people feel internal organs – such as liver, heart, kidney – are somewhat disgusting. Well, I disagree – some can be very tasty, and although you may not want to make them a permanent staple in your diet (high in cholesterol), you may still want to enjoy them every now and then to diversify your menu.
This is an Eastern European-inspired recipe usually cooked for Easter. You can use any type of liver, but I like chicken liver and you can get a box from Superstore (frozen meat section) for around $3… quite a deal for a meal! Some people cook it solely with liver, but I prefer to mix the liver with rice.
- 1 box chicken liver (around 400 gr.)
- 4-5 eggs
- 2 bunch green onion
- 1-2 bunch fresh parsley
- 1-2 bunch fresh dill
- 1/2 cup rice
- Defrost and wash the chicken liver. Place in a pot with water and boil until liver is thoroughly cooked (this is probably the most disgusting part of this recipe, partly because boiling liver can be smelly…). Discard water and mash them using a fork or a potato masher. Alternatively, you can chop them roughly. Place in a big pot.
- In a separate bowl, mix the eggs. Pour over liver.
- Chop fresh parsley and dill. Set aside.
- Chop green onion and fry them with a bit of oil.
- When onion becomes translucent, add rice, parsley and dill, as well as some water (around 1/2 cup). Stir for 2-5 minutes, then add them to the liver and mix well. The mixture should be moist, so if it feels too dry, add one more egg and perhaps even a bit of water.
- Pour everything into a bread pan and cook in the oven (350F) for 30-45 minutes (I always sprinkle the loaf with bread crumbs to remove excess moisture). The loaf should be completely dry, with a gold crust.
- Remove from pan and cut into cubes. You can store in the fridge for a few days.
Tip: Try the chicken liver loaf with mustard!