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gennarino.org Visita il nuovo sito di gennarino.org! 2006-09-18T15:16:13+02:00 http://gennarino.org/forum/feed.php?f=15&t=6911 2006-09-18T15:16:13+02:00 2006-09-18T15:16:13+02:00 http://gennarino.org/forum/viewtopic.php?t=6911&p=62530#p62530 <![CDATA[Re: DIET pollo al sale]]> Statistiche: Inviato da Grisù — 18/09/2006, 15:16

]]> 2006-09-15T13:27:48+02:00 2006-09-15T13:27:48+02:00 http://gennarino.org/forum/viewtopic.php?t=6911&p=62006#p62006 <![CDATA[DIET pollo al sale]]> Statistiche: Inviato da jogger — 15/09/2006, 13:27

]]> 2006-07-26T18:49:53+02:00 2006-07-26T18:49:53+02:00 http://gennarino.org/forum/viewtopic.php?t=6911&p=57809#p57809 <![CDATA[DIET pollo al sale]]> In genere uso polli tagliati a metà, ma ho usato anche solo cosce o sovraccosce.
Foderare una teglia di carta forno e ricoprire il fondo di sale grosso non iodato, almeno un dito di spessore, poggiarvi sopra il mezzo pollo con la pelle rivolta verso l'alto ed un taglio sulle cosce, volendo tra il pollo ed il sale si possono interporre delle erbe aromatiche (io uso il rosmarino fresco, se è secco lo mischio al sale ma non rende allo stesso modo)
Mettere in forno a 180° per almeno un'ora, è cotto quando la pelle diventa dorata.
Quello in figura era un pollo da 2,7 Kg ed è stato in forno 1 h e 40'
dopo mezz'ora di forno bucare con una forchetta all'attaccatura delle cosce così il grasso fuoriesce bene.

Immagine

P.S. Avevo già messo questa ricetta, senza foto ma non ho ritrovato il topic per poter aggiungere la foto.

Statistiche: Inviato da Grisù — 26/07/2006, 18:49

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