\t\t\t\tMange er bange for hvidl\u00f8g fordi de frygter andres reaktion p\u00e5 kropslugten dagen efter. Men behandles hvidl\u00f8g n\u00e6nsomt er dette ikke n\u00f8dvendigt.<\/p>\n
Denne ret bruger s\u00e5 mange hvidl\u00f8g at de fleste helt automatisk vil betakke sig, men t\u00f8r du pr\u00f8ve s\u00e5 garanterer jeg at du ikke vil fortryde det…<\/p>\n
35 fed hvidl\u00f8g, skilt ad men ikke pillede (ca. 3 hele hvidl\u00f8g)
\n1 stor kylling (1\u00bd-2 kg)
\n150 gr ricotta (eller fl\u00f8deost)
\n1 spsk purl\u00f8g, hakket
\n1 spsk persille, hakket
\nSalt og peber
\n1 citron, m\u00e5 ikke v\u00e6re spr\u00f8jtet eller overfladebehandlet<\/p>\n
T\u00e6nd ovnen p\u00e5 180o<\/sup>.<\/p>\n Tag to fed hvidl\u00f8g og l\u00e6g til side. Blancher resten af hvidl\u00f8gene i kogende vand i 30 sek. H\u00e6ld vandet fra og pil skallen af dem. Kom nyt vand i kog og kom de nu pillede fed i og lad dem koge i 2 min. H\u00e6ld vandet fra og s\u00e6t hvidl\u00f8gene til side.<\/p>\n Det ene af de to fed der blev lagt til side presses og blandes sammen med ricotta, purl\u00f8g og persille. Kom godt med salt og peber i blandingen.<\/p>\n L\u00f8s forsigtigt skindet p\u00e5 kyllingens bryst ved at komme to fingre ind under. Fordel ricotta blandingen under skindet, s\u00e5 det d\u00e6kker hele brystet.<\/p>\n Sk\u00e6r citronen i 4 stykker. Fyld kyllingen med citron og de blancherede hvidl\u00f8g.<\/p>\n L\u00e6g kyllingen i bradepande. Det sidste fed hvidl\u00f8g sk\u00e6res i tynde skiver og disse placeres mellem l\u00e5rerne og kroppen p\u00e5 kyllingen.<\/p>\n Str\u00f8 lidt salt over kyllingen og kom den i ovnen. Den skal have ca. 1\u00bd time – test den ved at prikke lige ved l\u00e5ret; er k\u00f8dsaften klar er kyllingen f\u00e6rdig.<\/p>\n Parter kyllingen og server!\t\t<\/p>\n","protected":false},"excerpt":{"rendered":" \t\t\t\tMange er bange for hvidl\u00f8g fordi de frygter andres reaktion p\u00e5 kropslugten dagen efter. Men behandles hvidl\u00f8g n\u00e6nsomt er dette ikke n\u00f8dvendigt.\t\t<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[2],"tags":[112,168,239,327,443,462,472],"class_list":["post-341","post","type-post","status-publish","format-standard","hentry","category-aftensmad","tag-citron","tag-fldeost","tag-hvidlg","tag-kylling","tag-persille","tag-purlg","tag-ricotta"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p37AhV-5v","_links":{"self":[{"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/posts\/341","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/foodies.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=341"}],"version-history":[{"count":0,"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/posts\/341\/revisions"}],"wp:attachment":[{"href":"https:\/\/foodies.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=341"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodies.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=341"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodies.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=341"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}