{"id":1070,"date":"2013-01-11T15:09:01","date_gmt":"2013-01-11T14:09:01","guid":{"rendered":"http:\/\/rezepte.tarnold.org\/?p=1070"},"modified":"2016-06-18T14:21:31","modified_gmt":"2016-06-18T13:21:31","slug":"knoblauchhahnchen","status":"publish","type":"post","link":"https:\/\/rezepte.tarnold.org\/?p=1070","title":{"rendered":"Knoblauchh\u00e4hnchen"},"content":{"rendered":"<p><em>Ovnskokt kylling med hvitl\u00f8k<\/em> (<a href=\"http:\/\/dinmat.no\/Ovnskokt-kylling-med-hvitlok\" target=\"_blank\">Dinmat.no<\/a>)<\/p>\n<div id=\"attachment_1071\" style=\"width: 260px\" class=\"wp-caption alignright\"><a href=\"http:\/\/rezepte.tarnold.org\/wp-content\/uploads\/2013\/01\/Knoblauchh\u00e4hnchen.jpg\"><img aria-describedby=\"caption-attachment-1071\" loading=\"lazy\" src=\"http:\/\/rezepte.tarnold.org\/wp-content\/uploads\/2013\/01\/Knoblauchh\u00e4hnchen.jpg\" alt=\"Knoblauchh\u00e4hnchen\" title=\"Knoblauchh\u00e4hnchen\" width=\"250\" height=\"128\" class=\"size-full wp-image-1071\" \/><\/a><p id=\"caption-attachment-1071\" class=\"wp-caption-text\">Knoblauchh\u00e4hnchen<\/p><\/div>\n<p><strong>Zutaten:<\/strong><br \/>\n1 Brath\u00e4hnchen<br \/>\n25 Knoblauchzehen (3 Knollen)<br \/>\n3 EL Oliven\u00f6l<br \/>\n3 Rosmarinzweige, frisch<br \/>\n1 Zitrone<br \/>\n8 Scheiben Landbrot<br \/>\nSalz<br \/>\nPfeffer<br \/>\nBaumwollfaden<br \/>\nGr\u00fcner\/Bunter Salat<\/p>\n<p><strong>Zubereitung:<\/strong><\/p>\n<ul>\n<li>Sett stekovnen p\u00e5 170-180 grader.<\/li>\n<li>Kylling: Rasp kun det gule skallet av sitronen og bland med 6 hvitl\u00f8kb\u00e5ter i en morter.<\/li>\n<li>Tilsett salt, pepper og olivenolje.<\/li>\n<li>Pensle kyllingen med denne blandingen. L\u00f8sne litt p\u00e5 skinnet p\u00e5 bryststykket og legg inn resten av hvitl\u00f8kmassen mellom kj\u00f8ttet og skinnet.<\/li>\n<li>Das Brath\u00e4hnchen innen kr\u00e4ftig und au\u00dfen leicht salzen.<\/li>\n<\/ul>\n<ul>\n<li>Rens resten av hvitl\u00f8ken og legg hele b\u00e5ter med hvitl\u00f8k sammen med rosmarin inn i buken p\u00e5 kyllingen.<\/li>\n<li>Halvparten av sitronen deles i to og stappes inn sammen med resten av hvitl\u00f8kb\u00e5tene.<\/li>\n<li>Bind beina sammen med bomullshyssing.<\/li>\n<\/ul>\n<ul>\n<li>Legg kyllingen i en dyp, ildfast form &#8211; med en kopp vann i bunnen.<\/li>\n<li>Stek p\u00e5 170-180 grader i cirka \u00e9n og en halv time.<\/li>\n<li>P\u00e5se at det er nok v\u00e6ske i formen, og at kyllingen ikke stekes t\u00f8rr.<\/li>\n<li>Bruk gjerne sjyen som danner seg i bunnen til \u00e5 &#8222;mate&#8220; kyllingen med.<\/li>\n<\/ul>\n<ul>\n<li>Hvitl\u00f8ksjy: Sil sjyen og bland med saften fra den siste halvparten av sitronen(e).<\/li>\n<li>Varm opp i en kasserolle f\u00f8r servering, smak eventuelt til med litt salt og pepper.<\/li>\n<\/ul>\n<ul>\n<li>Hvitl\u00f8kbr\u00f8d: Ta ut hvitl\u00f8kb\u00e5tene fra kyllingen og mos dem.<\/li>\n<li>Spre mosen p\u00e5 landbr\u00f8dskiver, sammen med litt olje og salt, eventuelt litt av sjyen. Rist gylne i stekeovnen.<\/li>\n<\/ul>\n<p>La kyllingen hvile i ca. 20 minutter f\u00f8r den deles i serveringsstykker og serv\u00e8rs med hvitl\u00f8ksjy, hvitl\u00f8kbr\u00f8d &#8211; og en gr\u00f8nn salat!<\/p>\n<p><strong>Fazit:<\/strong><br \/>\nTotal lecker! Irre zartes Fleisch und sehr viel Geschmack. Das Brot war allerdings &ndash; bis auf den krossen Rand &ndash; etwas matschig-feucht. Mit Reis am zweiten Tag schmeckte es eigentlich besser (aber was kann man dann mit der Knoblauchf\u00fcllung machen?). Auch der gr\u00fcne Salat mit Zitronendressing (Zitrone, etwas Wasser, \u00d6l, Salz und Zucker) passte gut.<\/p>\n<p><strong>Esser:<\/strong><\/p>\n<ul>\n<li>Tania &#038; Arnold<\/li>\n<li>Ursula &#038; Klaus-Dieter<\/li>\n<li>Birte &#038; Thomas<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Ovnskokt kylling med hvitl\u00f8k (Dinmat.no) Zutaten: 1 Brath\u00e4hnchen 25 Knoblauchzehen (3 Knollen) 3 EL Oliven\u00f6l 3 Rosmarinzweige, frisch 1 Zitrone 8 Scheiben Landbrot Salz Pfeffer Baumwollfaden Gr\u00fcner\/Bunter Salat Zubereitung: Sett stekovnen p\u00e5 170-180 grader. Kylling: Rasp kun det gule skallet av sitronen og bland med 6 hvitl\u00f8kb\u00e5ter i en morter. Tilsett salt, pepper og olivenolje. &#8230;<\/p>\n<p><a href=\"https:\/\/rezepte.tarnold.org\/?p=1070\" class=\"more-link\">Continue reading &lsquo;Knoblauchh\u00e4hnchen&rsquo; &raquo;<\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[364,14],"tags":[377,443,73,589,18,136,25,599,131],"_links":{"self":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts\/1070"}],"collection":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1070"}],"version-history":[{"count":9,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts\/1070\/revisions"}],"predecessor-version":[{"id":2294,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts\/1070\/revisions\/2294"}],"wp:attachment":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1070"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1070"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1070"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}