Supa je dobra za creva.
Sastojci (2 porcije): 400 g pilećeg belog mesa ili bataka (bez kože), 1,2 litre vode, 1 šargarepa, mali komad celera (2.5 cm/1 inc), prstohvat soli, 1 kašika svežeg lista peršuna (opciono, sitno seckanog).
Priprema:
0. Šargarepu i komad celera oljustiti. Šargarepu iseci na kolutove.
1. Meso staviti u šerpu.
2. Naliti vodom i zagrevati dok ne provri na jakoj temperaturi (6).
3. Skinuti penu sa površine.
4. Smanjiti temperaturu na srednju (4) ili srednje nisku (3). Dodati koren celera i kuvati 30-40 minuta.
5. Deset minuta pre kraj dodati šargarepu.
5b. Pet minuta pred kraj dodati list peršuna.
6. Blago posoliti pred kraj kuvanja.
7. Meso iseći i servirati uz kuvano ili peceno povrce ili crni pirinač ili crveni pirinac ili integralni basmati pirinac.
Dobro je za creva jer je mekano, kuvano i bez viška masnoće.
Vreme kuvanja pilećih delova mesa
Vreme kuvanja piletine zavisi od veličine komada, jačine kuvanja (lagano krčkanje ili jako ključanje), kao i od toga da li je meso sveže ili smrznuto.
Sva vremena ispod su za kuvanje u vodi ili supi na laganom vrenju 85–95°C, što odgovara šporetu na 3 ili 4 (na skali od 1 do 6).
1. Celo pile (oko 1 kg)
- Sveže meso: 70–90 minuta
- Smrznuto meso: 100–130 minuta
- Ako je starije ili domaće pile → može zahtevati dodatnih 15–25 minuta.
2. Batak
- Sveže meso: 40–50 minuta
- Smrznuto meso: 55–65 minuta
3. Batak sa karabatakom (zajedno)
- Sveže meso: 50–60 minuta
- Smrznuto meso: 65–80 minuta
4. Belo meso sa koskom (pileća prsa sa koskom)
- Sveže meso: 40–50 minuta
- Smrznuto meso: 55–70 minuta
5. Šnicle belog mesa (fileti bez kosti)
- Sveže meso: 25–30 minuta
- Smrznuto meso: 35–40 minuta
- Ako su vrlo tanke → vreme može biti kraće za oko 5 minuta.
6. Kocke belog mesa (oko 2 cm)
- Sveže meso: 15–25 minuta
- Smrznuto meso: 30–35 minuta
Kako proveriti da li je piletina kuvana?
- Meso mora biti potpuno belo (bez roze delova).
- Sok koji izlazi treba da bude providan.
- Kod komada sa kostima, meso treba lako da se odvaja od kosti.
Napomena: sve vreme kuvanja je za šporet na 3 ili 4, što je lagano vrenje, da meso ostane sočno, a supa bistra.
Soup is good for the intestines.
Ingredients (2 servings): 400 g of chicken white meat (chicken breasts) or drumsticks (without skin), 1.2 liters of water, 1 carrot, a small piece of celery(2.5 cm/1 inch), a pinch of salt, 1 tablespoon of fresh parsley (optional, finely chopped).
Preparation:
0. Peel carrot and celery root. Cut carrot into rings.
1. Put the meat in a saucepan.
2. Pour water and heat until it boils at a high temperature (6).
3. Remove the foam from the surface.
4. Reduce the temperature to medium (4) or medium-low (3). Add celery root and cook for 30-40 minutes.
5. Ten minutes before the end, add the carrot.
5b. Five minutes before the end add the parsley leaf.
6. Lightly add salt towards the end of cooking.
7. Cut the meat and serve with cooked or roasted vegetables or black rice or red rice or integral basmati rice.
It is good for the intestines because it is soft, cooked and without excess fat.
Cooking time for chicken parts
The cooking time of the chicken depends on the size of the pieces, the intensity of the cooking (light simmering or high boiling), as well as whether the meat is fresh or frozen.
All times below are for simmering water or soup 85–95°C, which corresponds to a 3 or 4 stove (on a scale of 1 to 6).
1. Whole chicken (about 1 kg)
- Fresh meat: 70–90 minutes
- Frozen meat: 100–130 minutes
- If it is an older or domestic chicken → it may require an additional 15–25 minutes.
2. Drumsticks
- Fresh meat: 40–50 minutes
- Frozen meat: 55–65 minutes
3. Drumstick with thighs (together)
- Fresh meat: 50–60 minutes
- Frozen meat: 65–80 minutes
4. White meat with bone (chicken breasts with bone)
- Fresh meat: 40–50 minutes
- Frozen meat: 55–70 minutes
5. White meat fillets (boneless fillets)
- Fresh meat: 25–30 minutes
- Frozen meat: 35–40 minutes
- If they are very thin → the time can be reduced by about 5 minutes.
6. White meat (chicken breasts) cubes (about 2 cm)
- Fresh meat: 15–25 minutes
- Frozen meat: 30–35 minutes
How to check if the chicken is cooked?
- The meat must be completely white (no pink parts).
- The juice that comes out should be transparent.
- For pieces with bones, the meat should be easily separated from the bone.
Note: the entire cooking time is for the stove at 3 or 4, which is slow boiling, so that the meat remains juicy and the soup clear.
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