{"id":371,"date":"2009-07-26T13:41:05","date_gmt":"2009-07-26T11:41:05","guid":{"rendered":"http:\/\/foodies.dk\/?p=371"},"modified":"2009-07-26T13:41:05","modified_gmt":"2009-07-26T11:41:05","slug":"kylling-mpesto-i-stegepose","status":"publish","type":"post","link":"https:\/\/foodies.dk\/?p=371","title":{"rendered":"Kylling m\/pesto i stegepose"},"content":{"rendered":"

\t\t\t\tStegeposen er en ofte overset m\u00e5de at tilberede kylling p\u00e5, men med den store fokus der er p\u00e5 Salmonella, burde den have en genf\u00f8dsel da det er en god m\u00e5de at sikre en gennemstegt men stadigv\u00e6k saftig kylling.<\/p>\n

Til denne opskrift, som blev til i sommerhus ud fra devicen “s\u00e5 simpelt som muligt og uden svineri i ovnen”, skal der helt simpelt bruges<\/p>\n

1 kylling
\n1 lille glas pesto Genovese
\n1 stegepose<\/p>\n

T\u00e6nd ovnen p\u00e5 200o<\/sup>.<\/p>\n

Rens kyllingen grundigt. Skindet p\u00e5 kyllingens bryst l\u00f8snes forsigtigt ved at at f\u00f8re 2 fingre ind under skindet. Fordel pesto inde under skindet s\u00e5 hele bryststykket er d\u00e6kket.<\/p>\n

Kom kyllingen i stegeposen, luk og klip et lille hul.<\/p>\n

Kom kyllingen p\u00e5 en rist og steg den midt i ovnen i ca. 1 time alt efter kyllingens st\u00f8rrelse (en lille kylling p\u00e5 under 1200gr kan steges ved 175o)<\/sup>.<\/p>\n

Tages ud af posen, parteres og serveres.<\/p>\n

Tip: Metoden kan bruges med mange smags kombinationer, bl.a. er jeg faldet over en opskrift med citron og rosmarin<\/a> og man kan ogs\u00e5 bruge andre typer pesto eller fl\u00f8deost med smag under skindet, ligesom den kan fyldes med det fyld man har lyst til.\t\t<\/p>\n","protected":false},"excerpt":{"rendered":"

\t\t\t\tStegeposen er en ofte overset m\u00e5de at tilberede kylling p\u00e5, men med den store fokus der er p\u00e5 Salmonella, burde den have en genf\u00f8dsel da det er en god m\u00e5de at sikre en gennemstegt men stadigv\u00e6k saftig kylling.\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":[327,395,445,501,547],"class_list":["post-371","post","type-post","status-publish","format-standard","hentry","category-aftensmad","tag-kylling","tag-nem","tag-pesto","tag-salmonella","tag-stegepose"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p37AhV-5Z","_links":{"self":[{"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/posts\/371","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=371"}],"version-history":[{"count":0,"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/posts\/371\/revisions"}],"wp:attachment":[{"href":"https:\/\/foodies.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=371"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodies.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=371"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodies.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=371"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}