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{"id":60,"date":"2014-11-01T17:41:00","date_gmt":"2014-11-01T17:41:00","guid":{"rendered":"http:\/\/magublacook.tk\/2014\/11\/rosmarin-wasabi-hendl-mit-preiselbeerkartoffel-rosemary-wasabi-chicken-with-cranberrypotatoes\/"},"modified":"2014-11-01T17:41:00","modified_gmt":"2014-11-01T17:41:00","slug":"rosmarin-wasabi-hendl-mit-preiselbeerkartoffel-rosemary-wasabi-chicken-with-cranberrypotatoes","status":"publish","type":"post","link":"https:\/\/en.magublacook.eu\/index.php\/2014\/11\/01\/rosmarin-wasabi-hendl-mit-preiselbeerkartoffel-rosemary-wasabi-chicken-with-cranberrypotatoes\/","title":{"rendered":"Rosmarin-Wasabi-Hendl mit Preiselbeerkartoffel \/ Rosemary-Wasabi-Chicken with cranberrypotatoes"},"content":{"rendered":"<div>\n<div style=\"clear: both; text-align: center;\"><\/div>\n<div style=\"clear: both; text-align: center;\"><\/div>\n<div style=\"clear: both; text-align: center;\"><\/div>\n<div style=\"clear: both; text-align: center;\"><\/div>\n<div style=\"clear: both; text-align: center;\"><\/div>\n<h3><span style=\"color: #073763;\"><span style=\"color: #073763;\"><span style=\"color: #f9cb9c;\"><br \/><\/span><\/span><\/span><\/h3>\n<div style=\"clear: both; text-align: center;\"><a href=\"http:\/\/4.bp.blogspot.com\/-Z4iirTViOa4\/VFUOdotieeI\/AAAAAAAACBM\/__XhbdSlfqg\/s1600\/WasabiRosmarinHendl.jpg\" style=\"clear: left; float: left; margin-bottom: 1em; margin-right: 1em;\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" src=\"http:\/\/4.bp.blogspot.com\/-Z4iirTViOa4\/VFUOdotieeI\/AAAAAAAACBM\/__XhbdSlfqg\/s1600\/WasabiRosmarinHendl.jpg\" height=\"320\" width=\"212\" \/><\/a><\/div>\n<h3><span style=\"color: #073763;\"><span style=\"color: #073763;\"><span style=\"color: #f9cb9c;\">Zutaten (2 Portionen)<\/span><\/span><\/span><\/h3>\n<h4><span style=\"color: #9fc5e8;\"><i>Aufwand: gering<\/i><\/span><\/h4>\n<p><span style=\"color: #073763;\">2 H\u00fchnerkeulen mit Haut<\/span><br \/><span style=\"color: #073763;\">2 gro\u00dfe Kartoffel<\/span><br \/><span style=\"color: #073763;\">50g Butter<\/span><br \/><span style=\"color: #073763;\">1 Handvoll Preiselbeeren&nbsp;<\/span><br \/><span style=\"color: #073763;\">Rosmarin<\/span><br \/><span style=\"color: #073763;\">2 EL Wasabipaste<\/span><br \/><span style=\"color: #073763;\">Salz<\/span><\/div>\n<div><\/div>\n<h3><span style=\"color: #f6b26b;\"><br \/><\/span><\/h3>\n<h3><span style=\"color: #f6b26b;\"><br \/><\/span><\/h3>\n<h3><span style=\"color: #f6b26b;\"><br \/><\/span><\/h3>\n<h3><span style=\"color: #f6b26b;\">Zubereitung<\/span><\/h3>\n<div><span style=\"color: #073763;\">F\u00fcr dieses Gericht beginnen wir damit die Butter mit dem Rosmarin, der Wasabipaste und reichlich Salz zu vermengen. Rosmarin sollte je nach Geschmack hinzugef\u00fcgt werden, ich mag es gern wenn relativ viel davon in der Butter ist.<\/span><br \/><span style=\"color: #073763;\"><br \/><\/span><span style=\"color: #073763;\">Anschlie\u00dfend werden die Kartoffel f\u00fcr etwa 20 Minuten in Salzwasser gekocht. Danach werden sie auf ein Brett gelegt und mit dem Kochtopf flachgedr\u00fcckt.<\/span><br \/><span style=\"color: #073763;\"><br \/><\/span><span style=\"color: #073763;\">Nun l\u00f6st man die Haut der H\u00fchnerkeulen an einer Stelle etwas ab, sodass man die Butter darunter sch\u00f6n verteilen kann. Den Rest der Butter gibt man gemeinsam mit ein paar Preiselbeeren auf die Kartoffel.<\/span><br \/><span style=\"color: #073763;\"><br \/><\/span><span style=\"color: #073763;\">Nun kommt das Huhn bei etwa 170\u00b0C f\u00fcr eine halbe Stunde in das Backrohr. Danach werden die Keulen gewendet und f\u00fcr eine weitere halbe Stunde gebraten. F\u00fcr die letzte halbe Stunden werden die Keulen nochmals gewendet, sodass die Haut oben ist. Au\u00dferdem werden nun auch die Kartoffel in die Backform gegeben und die letzte halbe Stunde mitgebraten.<\/span><br \/><span style=\"color: #073763;\"><br \/><\/span><span style=\"color: #073763;\">Sobald die H\u00fchnerkeulen sch\u00f6n knusprig sind kann serviert werden.<\/span><br \/><span style=\"color: #073763;\"><br \/><\/span><span style=\"color: #073763;\">Lasst es euch schmecken \ud83d\ude42<\/span><\/div>\n<hr \/>\n<h3><span style=\"color: #f9cb9c;\">Ingredients&nbsp;<\/span><\/h3>\n<div>\n<h4><span style=\"color: #9fc5e8;\"><i>Effort: low<\/i><\/span><\/h4>\n<p><span style=\"color: #073763;\">2 chicken legs<\/span><br \/><span style=\"color: #073763;\">2 big potatoes<\/span><br \/><span style=\"color: #073763;\">50g butter<\/span><br \/><span style=\"color: #073763;\">1 handful cranberries<\/span><br \/><span style=\"color: #073763;\">rosemary<\/span><br \/><span style=\"color: #073763;\">2 tbsp wasabi-paste<\/span><br \/><span style=\"color: #073763;\">salt<\/span><\/div>\n<div>\n<h3><span style=\"color: #f9cb9c;\"><br \/><\/span><\/h3>\n<h3><span style=\"color: #f9cb9c;\">Preparation<\/span><\/h3>\n<div>\n<div><span style=\"color: #073763;\">For this dish we will start with mixing together the butter with the rosemary, the wasabi-paste and salt. The amount of rosemary really depends on your taste, I like it if there is much of it in the butter, but you have to try for your own.<\/span><\/p>\n<p><span style=\"color: #073763;\">At next you have to cook the potatoes for about 20 minutes in salty water. Afterwards you put them on a board and press them flat with the pot.<\/span><\/p>\n<p><span style=\"color: #073763;\">Then you will take the butter and fill it between the chicken meat and the skin of the legs. If there remains some butter you can put this on the potatoes together with the cranberries.<\/span><\/p>\n<p><span style=\"color: #073763;\">Now the chicken legs have to go into the oven at 170\u00b0C for about half an hour. After that you turn the legs around and put them in for another half an hour. For the last half an hour the legs are turned around again so that the skinny part is on top, furthermore the potatoes are now added to the baking pan.<\/span><br \/><span style=\"color: #073763;\"><br \/><\/span><span style=\"color: #073763;\">As soon as the skin of the chicken turns goldenbrown, you can take it out and serve it.<\/span><\/div>\n<div><span style=\"color: #073763;\"><br \/><\/span><\/div>\n<div style=\"margin: 0px;\"><span style=\"color: #073763;\">Enjoy it \ud83d\ude42 !<\/span><\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Zutaten (2 Portionen) Aufwand: gering 2 H\u00fchnerkeulen mit Haut2 gro\u00dfe Kartoffel50g Butter1 Handvoll Preiselbeeren&nbsp;Rosmarin2 EL WasabipasteSalz Zubereitung F\u00fcr dieses Gericht beginnen wir damit die Butter mit dem Rosmarin, der Wasabipaste [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"passster_activate_protection":false,"passster_protect_child_pages":"","passster_protection_type":"password","passster_password":"","passster_activate_overwrite_defaults":"","passster_headline":"","passster_instruction":"","passster_placeholder":"","passster_button":"","passster_id":"","passster_activate_misc_settings":"","passster_redirect_url":"","passster_hide":"no","passster_area_shortcode":"","ngg_post_thumbnail":0,"footnotes":""},"categories":[4,10],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.8 - 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