Delicious minced chicken and chicken liver casserole. Something like chicken sausage. This is my second option. The first casserole was made from minced liver and chicken fillet in pieces. It turned out delicious, but not very photogenic. The liver has one unpleasant property – when finished, it may have a greenish tint in places. This does not affect the taste. Liver pieces are more resistant to discoloration.
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr 25 mins |
| Total Time | 1 hr 45 mins |
| Course | Main Dish |
Ingredients
Ingredients- Minced chicken – 650 g
- Chicken liver – 350 g
- Onions – 1 pc.
- Garlic – 2 cloves
- Egg – 1 pc.
- Salt
- Ground black pepper
- Seasoning for chicken
- Stale white bread – 2 slices
- Milk for soaking bread – 150 ml
- Mold oil
- Hard cheese – 75 g
Print Recipe
Pin Recipe Instructions
- Soak the 2 slices of stale bread in 150 ml milk for 2 minutes, then gently squeeze to remove excess milk.
- Wash the chicken liver, remove the membranes, and cut into 1.5 cm pieces. Season with salt and pepper.
- In a large bowl, combine the minced chicken, 1 finely chopped onion, 2 crushed garlic cloves, 1 egg, the soaked bread, salt, pepper, and chicken seasoning. Mix thoroughly until no air pockets remain.
- Add the seasoned liver pieces and mix thoroughly until evenly distributed with no air pockets.
- Line a baking dish with foil, leaving edges hanging over the sides. Grease the foil with mold oil.
- Spread the chicken-liver mixture into the prepared dish and cover tightly with foil.
- Bake at 180°C (356°F) for 1 hour.
- Remove from the oven, carefully unfold the foil, and invert the casserole onto a baking sheet. Remove and discard the foil.
- Sprinkle 75 g of finely grated hard cheese evenly over the top.
- Bake at 180°C (356°F) for 20-25 minutes until the cheese is golden and the casserole reaches an internal temperature of 74°C (165°F).
- Cool for 5-10 minutes, then cut into slices.
Enjoy your meal!
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