Chicken and mushroom loaf or Polish "Klops"

You can use turkey instead of chicken.

Preparation steps

Put the chicken to cook with the vegetables.
Put the chicken liver to cook in a special pot with the above ingredients.
Cut the champignons into larger cubes and fry in butter and oil.
Clean the cooked chicken from the bones and place the meat and carrots in a larger bowl.
Drain the liver — don’t toss the onion and garlic but put it in a bowl.
Soak the bread in the water in which the liver was cooked and squeeze well so that the mixture is not too thin and add to the bowl.
Grind or mix all the ingredients.
Add egg yolks to the mixture and beat the egg whites into the snow and add to the mixture.
Grease the mold with oil and sprinkle with bread crumbs.
Try the mixture and put the spices as desired, then transfer to a mold.
Bake at 180 for about 15 minutes, prick with a toothpick to let air in, continue to bake for another 30 minutes.
Serve cold with bread with hard-boiled eggs, mayonnaise, pickles, cheese-as desired.

Serving

This loaf is very filling and a lot of it comes. The recipe was taught to me by my aunt while I was still living in Poland.

Ingredients

Chicken.

5 pcschicken drumsticks frozen or fresh
4 pcscarrots
small piececelery and parsley
bles, salt

Chicken liver

300 grchicken livers
1 largerbow
3 lobesgarlic
1 tbspmarjoram
pepper, salt, vegeta

Champignons.

500 grchampignons
3 tbspbutter
3 tbspoils

Additives to the mixture

2 pcseggs
3 slicesof white bread
oil to lubricate the mold
bread crumbs to sprinkle the mold

Cold

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