{"id":2251,"date":"2017-02-22T09:06:44","date_gmt":"2017-02-22T08:06:44","guid":{"rendered":"http:\/\/agora.xtec.cat\/ieshugroger\/?p=2251"},"modified":"2017-02-22T09:06:44","modified_gmt":"2017-02-22T08:06:44","slug":"preparacio-del-pollastre-rostit","status":"publish","type":"post","link":"https:\/\/agora.xtec.cat\/ieshugroger\/eso\/eso-1\/preparacio-del-pollastre-rostit\/","title":{"rendered":"Preparaci\u00f3 del pollastre rostit"},"content":{"rendered":"

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Preparaci\u00f3 del pollastre rostit<\/h1>\n

Per regla general n’hi ha prou amb fregar a m\u00e0 tota la superf\u00edcie amb greix (mantega, per exemple) o oli\u00a0abans de ser rostit i exposat al foc. En alguns indrets \u00e9s costum abans d’aquesta operaci\u00f3 introduir qualsevol farciment abans de rostir, que pot tenir per exemple ceba\u00a0picada, pebrots i alguna herba\u00a0arom\u00e0tica. Despr\u00e9s de l’operaci\u00f3 de farciment, es cus o es lliga el pollastre per evitar que es perdi el farcit.<\/p>\n

En algunes ocasions se sotmet al pollastre a un llard\u00a0amb bac\u00f3, per\u00f2 en segons quines cultures es considera aquesta operaci\u00f3 m\u00e9s adequada per al pollastre rostit al forn\u00a0sense ast.<\/p>\n

En els locals comercials en qu\u00e8 es prepara el pollastre rostit per ser introdu\u00eft en un env\u00e0s, se sol tallar en trossos amb unes tisores d’au, generalment es talla en quarts. A Espanya i Portugal\u00a0en aquests comer\u00e7os se sol aprofitar les restes de pollastre per a fer croquetes, que tamb\u00e9 es venen.<\/p>\n

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\nPreparaci\u00f3 del pollastre rostit
\nPer regla general n’hi ha prou amb fregar a m\u00e0 tota la superf\u00edcie amb greix (mantega, per exemple) o oli\u00a0abans de ser rostit i exposat al foc. En alguns indrets \u00e9s costum abans d’aquesta operaci\u00f3 introduir qualsevol farciment abans de rostir, que… Llegeix m\u00e9s\u00bb<\/a><\/p>\n","protected":false},"author":186,"featured_media":2447,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"footnotes":""},"categories":[4],"tags":[295,293,294],"class_list":["post-2251","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-eso-1","tag-295","tag-pollaste","tag-rostit"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/agora.xtec.cat\/ieshugroger\/wp-json\/wp\/v2\/posts\/2251","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/agora.xtec.cat\/ieshugroger\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/agora.xtec.cat\/ieshugroger\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/agora.xtec.cat\/ieshugroger\/wp-json\/wp\/v2\/users\/186"}],"replies":[{"embeddable":true,"href":"https:\/\/agora.xtec.cat\/ieshugroger\/wp-json\/wp\/v2\/comments?post=2251"}],"version-history":[{"count":3,"href":"https:\/\/agora.xtec.cat\/ieshugroger\/wp-json\/wp\/v2\/posts\/2251\/revisions"}],"predecessor-version":[{"id":2466,"href":"https:\/\/agora.xtec.cat\/ieshugroger\/wp-json\/wp\/v2\/posts\/2251\/revisions\/2466"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/agora.xtec.cat\/ieshugroger\/wp-json\/wp\/v2\/media\/2447"}],"wp:attachment":[{"href":"https:\/\/agora.xtec.cat\/ieshugroger\/wp-json\/wp\/v2\/media?parent=2251"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/agora.xtec.cat\/ieshugroger\/wp-json\/wp\/v2\/categories?post=2251"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/agora.xtec.cat\/ieshugroger\/wp-json\/wp\/v2\/tags?post=2251"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}