{"id":295,"date":"2017-10-12T12:11:34","date_gmt":"2017-10-12T11:11:34","guid":{"rendered":"http:\/\/www.lukulia.sk\/magazin\/?p=295"},"modified":"2025-11-08T16:59:30","modified_gmt":"2025-11-08T15:59:30","slug":"chrumkave-pecene-kuracie-kridla","status":"publish","type":"post","link":"https:\/\/www.lukulia.sk\/magazin\/chrumkave-pecene-kuracie-kridla\/","title":{"rendered":"Chrumkav\u00e9 kuracie kr\u00eddelka pe\u010den\u00e9 v r\u00fare"},"content":{"rendered":"<p style=\"text-align: justify;\">Chrumkav\u00e9 kuracie kr\u00eddelka sa zv\u00e4\u010d\u0161a sp\u00e1jaj\u00fa bu\u010f s grilovan\u00edm, alebo s vypr\u00e1\u017ean\u00edm. \u010ci u\u017e v trojobale alebo cest\u00ed\u010dku. Existuje v\u0161ak aj ove\u013ea jednoduch\u0161\u00ed recept, ktor\u00fd je r\u00fdchlej\u0161\u00ed a zdrav\u0161\u00ed. Je tak\u00fd jednoduch\u00fd, ako sa len d\u00e1. Okrem kr\u00eddel a soli tam ide iba jedna pr\u00edsada &#8211; pr\u00e1\u0161ok do pe\u010diva. M\u00f4\u017ee sa v\u00e1m to zda\u0165 divn\u00e9, ale v\u00fdsledkom s\u00fa kr\u00e1sne chrumkav\u00e9 kuracie kr\u00eddelka. Bez pracn\u00e9ho oba\u013eovania kr\u00eddel v cest\u00ed\u010dku alebo e\u0161te pracnej\u0161ieho v trojobale. A bez vypr\u00e1\u017eania alebo fritovania. Ke\u010f\u017ee sa pe\u010d\u00fa v r\u00fare na pek\u00e1\u010di, po \u00favodnej pr\u00edprave nie je nutn\u00e9 sa o ne ve\u013emi stara\u0165, len ob\u010das skontrolova\u0165 a raz prida\u0165 teplotu. Tak\u017ee je to aj pohodlnej\u0161ie. Na druhej strane, na ne treba dlh\u0161ie \u010daka\u0165, k\u00fdm sa upe\u010d\u00fa. Jedna d\u00f4le\u017eit\u00e1 vec, ktor\u00fa treba ma\u0165, je mrie\u017eka do pek\u00e1\u010da. T\u00e1 je tam preto, aby kr\u00eddla nepl\u00e1vali vo vlastnom tuku a aby sa piekli rovnomerne. Pod\u00e1va\u0165 ich mo\u017eno s om\u00e1\u010dkou alebo dipom pod\u013ea chuti. A daj\u00fa\u00a0sa pou\u017ei\u0165 ako zdrav\u0161ia alternat\u00edva k fritovan\u00fdm kr\u00eddlam v <a title=\"Klasick\u00e9 kuracie kr\u00eddelk\u00e1 Buffalo\" href=\"https:\/\/www.lukulia.sk\/magazin\/klasicke-kuracie-kridelka-buffalo\/\">recepte na klasick\u00e9 kr\u00eddelka Buffalo<\/a>. A s\u00fa rovnako chutn\u00e9.<\/p>\n<p style=\"text-align: justify;\"><a href=\"\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2017\/10\/chrumkave_pecene_kridla.jpg\"><img loading=\"lazy\" class=\"aligncenter size-full wp-image-302\" src=\"\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2017\/10\/chrumkave_pecene_kridla.jpg\" alt=\"Chrumkav\u00e9 pe\u010den\u00e9 kr\u00eddla\" width=\"738\" height=\"477\" srcset=\"https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2017\/10\/chrumkave_pecene_kridla.jpg 738w, https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2017\/10\/chrumkave_pecene_kridla-300x194.jpg 300w, https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2017\/10\/chrumkave_pecene_kridla-232x150.jpg 232w, https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2017\/10\/chrumkave_pecene_kridla-150x97.jpg 150w\" sizes=\"(max-width: 738px) 100vw, 738px\" \/><\/a><\/p>\n<p><!--p class=\"zw-paragraph\" style=\"text-align: justify;\" data-format=\"{&quot;type&quot;:&quot;paragraph&quot;}\"><strong>Z ponuky kn\u00edhkupectva Martinus<\/strong>\n<script src=\"\/\/partner.martinus.sk\/banners\/banner.js?type=4&amp;uItem=294207&amp;z=OIMWLZ\" type=\"text\/javascript\"><\/script>\n<script src=\"\/\/partner.martinus.sk\/banners\/banner.js?type=4&amp;uItem=158429&amp;z=OIMWLZ\" type=\"text\/javascript\"><\/script>\n<script src=\"\/\/partner.martinus.sk\/banners\/banner.js?type=4&amp;uItem=308189&amp;z=OIMWLZ\" type=\"text\/javascript\"><\/script><\/p-->\n<h3 style=\"text-align: justify;\">Recept<\/h3>\n<ul style=\"text-align: justify;\">\n<li>12 kurac\u00edch kr\u00eddel<\/li>\n<li>pol ly\u017ei\u010dky soli (alebo pod\u013ea chuti)<\/li>\n<li>dve ly\u017ei\u010dky pr\u00e1\u0161ku do pe\u010diva<\/li>\n<\/ul>\n<p style=\"text-align: justify;\">Kuracie kr\u00eddla naporcujeme na jednotliv\u00e9 \u010dasti, aby sa na pek\u00e1\u010d zmestilo viac kusov. Ale nie je to nutn\u00e9. Konce kr\u00eddel (posledn\u00e1 tretina kr\u00eddla, kde u\u017e je iba kos\u0165 a ko\u017ea) nemus\u00edme pou\u017ei\u0165 a m\u00f4\u017eeme ich odlo\u017ei\u0165 do v\u00fdvaru. Nakr\u00e1jan\u00e9 kr\u00eddla d\u00e1me do misy, posypeme so\u013eou a pr\u00e1\u0161kom do pe\u010diva, a premie\u0161ame. Najlep\u0161ie je to spravi\u0165 rukami.<\/p>\n<p style=\"text-align: justify;\">Takto upraven\u00e9 kr\u00eddla pouklad\u00e1me na mrie\u017eku do pek\u00e1\u010da. R\u00faru predhrejeme na 120 stup\u0148ov a kr\u00eddla tam d\u00e1me na pol hodiny. Potom teplotu zv\u00fd\u0161ime na 220 stup\u0148ov a pe\u010dieme \u010fal\u0161\u00edch 40 a\u017e 50 min\u00fat, respekt\u00edve k\u00fdm nedosiahnu po\u017eadovan\u00fa hned\u00fa farbu a chrumkavos\u0165.<\/p>\n<p style=\"text-align: justify;\">Pri ni\u017e\u0161ej teplote sa z ko\u017ee odpar\u00ed\u00a0\u010das\u0165 vody (tomu napom\u00e1ha pr\u00e1\u0161ok do pe\u010diva zv\u00fd\u0161en\u00edm pH), \u010do umo\u017en\u00ed v druhej f\u00e1ze vytvori\u0165 kr\u00e1sne chrumkav\u00fd povrch. A t\u00fdm, \u017ee sa kr\u00eddla pe\u010d\u00fa na mrie\u017eke, nepl\u00e1vu vo vlastnom tuku a s\u00fa chrumkav\u00e9 po celom povrchu.<\/p>\n<div id=\"attachment_303\" style=\"width: 748px\" class=\"wp-caption aligncenter\"><a href=\"\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2017\/10\/proces_pecenia.jpg\"><img aria-describedby=\"caption-attachment-303\" loading=\"lazy\" class=\"size-full wp-image-303\" src=\"\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2017\/10\/proces_pecenia.jpg\" alt=\"Proces pe\u010denia kurac\u00edch kr\u00eddel\" width=\"738\" height=\"492\" srcset=\"https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2017\/10\/proces_pecenia.jpg 738w, https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2017\/10\/proces_pecenia-300x200.jpg 300w, https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2017\/10\/proces_pecenia-225x150.jpg 225w, https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2017\/10\/proces_pecenia-150x100.jpg 150w\" sizes=\"(max-width: 738px) 100vw, 738px\" \/><\/a><p id=\"caption-attachment-303\" class=\"wp-caption-text\">Kr\u00eddelka po polhodine pe\u010denie pri ni\u017e\u0161ej teplote a po dokon\u010den\u00ed.<\/p><\/div>\n<p style=\"text-align: justify;\">Nakoniec m\u00f4\u017eeme kr\u00eddla posypa\u0165 svoju ob\u013e\u00fabenou zmesou korenia alebo om\u00e1\u010dkou pod\u013ea chuti. Ale s\u00fa chutn\u00e9 aj samotn\u00e9.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Chrumkav\u00e9 kuracie kr\u00eddelka sa zv\u00e4\u010d\u0161a sp\u00e1jaj\u00fa bu\u010f s grilovan\u00edm, alebo s vypr\u00e1\u017ean\u00edm. \u010ci u\u017e v trojobale alebo cest\u00ed\u010dku. Existuje v\u0161ak aj ove\u013ea jednoduch\u0161\u00ed recept, ktor\u00fd je r\u00fdchlej\u0161\u00ed a zdrav\u0161\u00ed. Je tak\u00fd jednoduch\u00fd, ako sa len d\u00e1. Okrem kr\u00eddel a soli tam ide iba jedna pr\u00edsada &#8211; pr\u00e1\u0161ok do pe\u010diva. M\u00f4\u017ee sa v\u00e1m to zda\u0165 divn\u00e9, ale v\u00fdsledkom s\u00fa kr\u00e1sne chrumkav\u00e9 kuracie kr\u00eddelka. Bez pracn\u00e9ho oba\u013eovania kr\u00eddel v cest\u00ed\u010dku alebo e\u0161te pracnej\u0161ieho v trojobale. A bez\u2026 <a class=\"continue-reading-link\" href=\"https:\/\/www.lukulia.sk\/magazin\/chrumkave-pecene-kuracie-kridla\/\">\u010c\u00edta\u0165 \u010falej<\/a><\/p>\n","protected":false},"author":2,"featured_media":302,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[5],"tags":[26,16,15,13],"_links":{"self":[{"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/posts\/295"}],"collection":[{"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/comments?post=295"}],"version-history":[{"count":21,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/posts\/295\/revisions"}],"predecessor-version":[{"id":1715,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/posts\/295\/revisions\/1715"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/media\/302"}],"wp:attachment":[{"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/media?parent=295"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/categories?post=295"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/tags?post=295"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}