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Pit de pollastre rostit amb herbes

Pit de pollastre rostit amb herbes
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Informació nutricional

Per ració de 170 g

% Valor diari basat en una dieta de 2000 kcal

Calories 280 kcal
14% DV
Greix total 6.0g
9% DV
Hidrats de carboni totals 0.0g
0% DV
Proteïna 52.0g
100% DV

Sobre

Un pit de pollastre magre i tendre cuinat de manera senzilla per destacar-ne el sabor natural. Va molt bé com a proteïna principal en amanides, bols de cereals o acompanyat de verdures.

Ingredients

Pit de pollastre rostit amb herbes

Nota introductòria


Això és un exercici de contenció: pit de pollastre cuinat amb precisió fins que la carn queda tendra, neta i profundament saborosa. L’objectiu no és la riquesa, sinó la claredat del sabor i una textura exacta, amb un exterior daurat i un interior humit i uniforme. Servit a la temperatura adequada, és tan disciplinat com satisfactori.

Elements essencials de la recepta


  • Categoria del plat: Plat principal

  • Cuina o origen: Europea contemporània

  • Tipus d’àpat: Dinar o sopar

  • Rendiment: 1 ració

  • Mida de la ració: 170 g

  • Temps de preparació: 10 minuts

  • Temps de cocció: 18 minuts

  • Temps total: 28 minuts

  • Dificultat: Fàcil


    • Equipament


  • 1 paella pesada apta per al forn, de 20 cm

  • 1 safata petita o plat per al repòs

  • Termòmetre de lectura instantània


    • Ingredients


    Component principal


  • Pit de pollastre, sense pell i desossat: 170 g


    • Mètode


  • 1. Traieu el pit de pollastre de la nevera i deixeu-lo reposar a temperatura ambient durant 10 minuts. Eixugueu-lo completament amb paper de cuina. Això és essencial per a un daurat uniforme i un rostit net.

  • 2. Preescalfeu el forn a 220°C.

  • 3. Poseu el pit de pollastre a la paella apta per al forn, en fred. Col·loqueu la paella a foc mitjà-alt i marqueu-lo 2 minuts per la primera banda, després 2 minuts per la segona. La superfície hauria de tornar-se lleugerament daurada i començar a agafar aroma de rostit.

  • 4. Passeu la paella al forn i rostiu-ho durant 8 a 10 minuts, segons el gruix. El pollastre està a punt quan el centre arriba als 74°C i la carn se sent ferma però encara lleugerament elàstica al tacte.

  • 5. Traieu el pollastre de la paella i deixeu-lo reposar sobre una safata o un plat durant 5 minuts. Els sucs s’han d’assentar i l’interior ha de mantenir-se humit.

  • 6. Talleu-lo a contrapèl en porcions netes, o serviu-lo sencer si ho preferiu.


    • Emplatat i servei


    Disposeu el pollastre lleugerament descentrat en un plat calent, amb la cara tallada visible si està laminat. L’acabat ha de ser net i modest, amb la carn sucosa, d’un daurat pàl·lid a les vores i cuita de manera uniforme a tot arreu.

    Notes professionals


    Una superfície seca és innegociable; determina la qualitat del rostit. No allargueu el temps de forn un cop el centre hagi arribat a la temperatura, o el pit perdrà la seva tendresa. El repòs forma part de la cocció, no és una pausa opcional.
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