http___www.tanjir.ba_piletina-u-sosu-od-bijelog-luka_1.xml
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ITALIAN ROAST CHICKEN Preparation Method : - Melt the butter in a heavy-based saucepan, chop the chicken giblets and add them to the pan. Fry gently for 10 minutes. - Add the breadcrumbs and fry until browned, then add the chopped tomatoes and simmer for 10 minutes. Remove from the heat and leave to cool. - Add the egg to the mixture with the cheese, milk, cream and salt and pepper to taste and mix thoroughly. - Stuff the chicken with the mixture, putting the hard-boiled egg in the centre. Sew the opening securely with kitchen string. - Place the chicken in an oiled roasting tin, pour over the olive oil, sprinkle with salt and pepper and roast in a preheated oven for 1 ½ hours or until the chicken is tender. - Serve immediately. INGREDIENTS - 50 grams butter - 2 kg oven-ready chicken with giblets - 200 grams dried breadcrumbs - 5 tomatoes, skinned and chopped - 2 egg, beaten - 200 grams pecorino cheese, grated - 200 ml milk - 6 tablespoons single cream - 2 hard-boiled egg - 6 tablespoons Cooking oil - Salt and pepper ©Copyright 2012, lekhafoods, All Rights Reserved
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Piletina u sosu od bijelog luka Za 4 osobe potrebno je: priprema 10 min. • termička obrada 40 min. - plitki vatrostalni đuveč - zamrznite bez pavlake i timijana najduže na 3 meseca - 15 češnjeva belog luka, neoljuštenog - so i mljeveni crni biber - 2 supene kašike maslinovog ulja - 30 g neslanog maslaca - 4 pileća bijela mesa, s kožom - 1 lovorov list - 450 ml suhog sajdera - 200 ml jabukovog soka - 200 ml punomasne pavlake - 1 supena kašika listova timijana Zagrijte pećnicu na 180˚ C (plin 4). Kuhajte četiri minuta cijele, neoljuštene češnjeve belog luka u šerpi ključale slane vode. Ocjedite ih, prohladite pa oljuštite i odložite. Zagrijte ulje i maslac u vatrostalnoj posudi. Kad zapršte, stavite piletinu kožom nadole pa je pržite 4-5 min. ili dok se ne ureši. Okrenite je pa ubacite češnjeve luka, lovorov list, sipajte sajder i jabukov sok. Poklopite pa prebacite u pećnicu na 20–25 min. ili dok se piletina sasvim ne ispeče. Izvadite piletinu iz posude. Izvadite i bacite polovinu češnjeva belog luka. Preostali sok pustite da proključa. Viljuškom izgnječite bijeli luk u tom soku pa kuhajte dok tečnost djelimično ne ispari i malo se zgusne. Sipajte pavlaku, po ukusu posolite i pobiberite pa krčkajte minut. Vratite piletinu u sos pa je zalijte njime; dodajte listove timijana i odmah služite. • Dobro ide uz bareni mladi krompir i boraniju. - 200 ml punomasne pavlake - 1 supena kašika listova timijana