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Piščančje prsi, pečene z zelišči

Piščančje prsi, pečene z zelišči
Zabeležil uporabnik @test3 | 0 uporabnikom je bila ta hrana všeč | 0 uporabnikov je shranilo to hrano

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, mehke piščančje prsi so pripravljene preprosto, da pride do izraza njihov naravni okus. Odlično se obnesejo kot glavna beljakovinska sestavina za solate, sklede z žiti ali v kombinaciji z zelenjavo.

Sestavine

Piščančje prsi, pečene z zelišči

Uvod


To je študija zadržanosti: piščančje prsi, pripravljene natančno toliko časa, da meso ostane voljno, čisto in izrazito polnega okusa. Cilj ni bogatost, temveč jasnost okusa in natančna tekstura, z zlatorjavo zunanjostjo ter vlažno, enakomerno notranjostjo. Postrežene pri ustrezni temperaturi so tako disciplinirane, kot so nasitne.

Osnovne informacije o receptu


  • Kategorija jedi: Glavna jed

  • Kuhinja ali izvor: Sodobna evropska

  • Vrsta obroka: Kosilo ali večerja

  • Količina: 1 porcija

  • Velikost porcije: 170 g

  • Čas priprave: 10 minut

  • Čas kuhanja: 18 minut

  • Skupni čas: 28 minut

  • Zahtevnost: Enostavno


    • Oprema


  • 1 težka ponev za pečico, 20 cm

  • 1 majhen pladenj ali krožnik za počivanje

  • Kuhinjski termometer s takojšnjim odčitavanjem


    • Sestavine


    Glavna sestavina


  • Piščančje prsi, brez kože in kosti: 170 g


    • Postopek


  • 1. Piščančje prsi vzemite iz hladilnika in jih pustite 10 minut stati na sobni temperaturi. Temeljito jih osušite s papirnato brisačo. To je bistveno za enakomerno zapečenost in čisto pečenje.

  • 2. Pečico segrejte na 220°C.

  • 3. Piščančje prsi položite v hladno ponev, primerno za pečico. Ponev postavite na srednje močan do močan ogenj in meso pecite 2 minuti na prvi strani, nato 2 minuti na drugi strani. Površina mora postati rahlo zlata in začeti razvijati aromo pečenja.

  • 4. Ponev prestavite v pečico in pecite 8 do 10 minut, odvisno od debeline. Piščanec je pripravljen, ko sredica doseže 74°C in je meso na otip čvrsto, vendar še vedno rahlo prožno.

  • 5. Piščanca vzemite iz ponve in ga pustite počivati 5 minut na pladnju ali krožniku. Sokovi se morajo umiriti, notranjost pa mora ostati sočna.

  • 6. Narežite počez na vlakna na urejene porcije ali postrezite celega, če vam je tako ljubše.


    • Serviranje in postrežba


    Piščanca položite nekoliko izven sredine na topel krožnik, pri narezanem kosu naj bo vidna prerezana stran. Zaključek naj bo čist in zadržan, meso pa naj deluje sočno, na robovih bledo zlato in enakomerno pečeno po vsej notranjosti.

    Strokovne opombe


    Suha površina ni stvar izbire; določa kakovost pečenja. Ko sredica doseže ustrezno temperaturo, časa v pečici ne podaljšujte, sicer bodo prsi izgubile svojo mehkobo. Počivanje je del priprave, ne neobvezen premor.
    KetoZ malo ogljikovih hidratovPaleoBrez glutenaBrez mlečnih izdelkovWhole30
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