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Piščančje prsi, pečene z zelišči

Piščančje prsi, pečene z zelišči
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Hranilne vrednosti

Na porcijo 170 g

% dnevne vrednosti na podlagi prehrane z 2000 kcal

Kalorije 280 kcal
14% DV
Skupne maščobe 6.0g
9% DV
Skupni ogljikovi hidrati 0.0g
0% DV
Beljakovine 52.0g
100% DV

O tem

Puste, sočne piščančje prsi, začinjene z zelišči ter pečene v pečici ali na ponvi do mehke sredice. Odlična glavna jed za solate, riž ali zelenjavo.

Sestavine

Piščančje prsi, pečene z zelišči

Uvodna opomba


To je najbolj preprosto razkošje: piščanec, obdelan skrbno, začinjen zadržano in pečen do čistega, sočnega zaključka. Cilj ni okrasje, temveč jasnost okusa in teksture, pri čemer meso ostane vlažno, površina pa rahlo zlato zapečena. Ko je pravilno pripravljen, je natančen, eleganten in dovršen.

Osnovni podatki o receptu


  • Kategorija jedi: Glavna jed

  • Kuhinja ali izvor: Sodobna

  • Vrsta obroka: Večerja

  • Količina: 1 porcija

  • Velikost porcije: 170 g

  • Čas priprave: 5 minut

  • Čas peke: 18 minut

  • Skupni čas: 23 minut

  • Zahtevnost: Enostavno


    • Oprema


  • Majhen pekač

  • Pečica

  • Kuhinjski termometer s takojšnjim odčitavanjem

  • Kuhinjski papir

  • Deska za rezanje

  • Oster nož


    • Sestavine


  • 170 g piščančjih prsi, brez kože in kosti


    • Postopek


  • 1. Pečico segrejte na 220°C. Po potrebi obložite majhen pekač za lažje in čistejše rokovanje.

  • 2. Piščančje prsi popolnoma osušite s kuhinjskim papirjem. Oblikujte jih v enakomerno debelino, da se bodo enakomerno spekle.

  • 3. Piščanca položite v pekač in pecite 16 do 18 minut, odvisno od debeline. Površina mora dobiti rahlo zlato barvo, najdebelejši del pa mora v sredini doseči 74°C.

  • 4. Piščanca vzemite iz pečice in ga pustite počivati na deski 5 minut. Meso se mora sprostiti in ob rezanju ostati sočno.

  • 5. Narežite ga prečno na vlakna in takoj postrezite.


    • Serviranje in postrežba


    Narezano piščančje meso razporedite v urejeno linijo ali z rahlim prekrivanjem na topel krožnik. Postrezite ga tako, da je zapečena površina obrnjena navzgor in je prerez viden, da notranjost deluje vlažna in fino teksturirana.

    Strokovne opombe


    Suha površina je bistvena za pravilno barvo in čisto pečenje. Peke ne podaljšujte prek točke, ko je meso ravno pečeno; piščanec mora biti popolnoma neprozoren, mehak in v sredini ravno prav čvrst. Počivanje ni izbirno, saj ohranja sočnost in mesu daje končno uravnoteženost.
    KetoZ malo ogljikovih hidratovPaleoBrez glutenaBrez mlečnih izdelkovWhole30
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