Chicken Liver Loaf with Garlic Sprouts
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Preheat oven to 400ºF (200ºC).
In a bowl, soak bread in milk. Set aside.
In a food processor, pulse parsley, shallots and garlic sprouts until finely minced.
Add liver and ground chicken and pulse again until mixture is smooth.
Last, squeeze bread to remove as much milk as possible and add to processor along with the eggs and salt and pepper to taste. Pulse until mixture is perfectly smooth.
Oil a 23.5 cm X 13.5 cm (9.25 in. X 5.25 in.) loaf pan and add mixture.
Bake in oven for 60 minutes, then remove from pan once cooled.
Slice and serve in sandwiches or with a garden salad on the side.
|Per 105 g serving||Amount|
|Saturated Fat||2 g|
|Per 105 g serving||% Daily Value|