Pechuga de pollo rellena a baja temperatura

Hello everybody, hope you're having an incredible day today. Today, we're going to prepare a special dish, Pechuga de pollo rellena a baja temperatura. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Pechuga de pollo rellena a baja temperatura is one of the most well liked of recent trending meals in the world. It is appreciated by millions every day. It is easy, it is fast, it tastes yummy. Pechuga de pollo rellena a baja temperatura is something which I've loved my entire life. They're fine and they look fantastic.

Many things affect the quality of taste from Pechuga de pollo rellena a baja temperatura, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pechuga de pollo rellena a baja temperatura delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pechuga de pollo rellena a baja temperatura is 2 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must first prepare a few ingredients. You can have Pechuga de pollo rellena a baja temperatura using 3 ingredients and 5 steps. Here is how you cook it.

Es una receta que continúa con el resto de técnicas. Pechuga de pollo a baja temperatura. 55° C durante 1h.

Ingredients and spices that need to be Make ready to make Pechuga de pollo rellena a baja temperatura:

1. 1/2 Pechuga de pollo
2. 1 Lata atún
3. 1 Lata Gulas

Instructions to make to make Pechuga de pollo rellena a baja temperatura

1. Extendemos la pechuga en film, para poder hacer un rollito, y escalarlo durante 10 minutos.
2. Hacemos el rollito como si fuera un caramelo, al hacer el caramelo, el interior se irá compactando. Nos ayudamos de una goma para que en el momento de escaldarlo no se habrá.
3. Sacamos el rollito y lo dejamos enfriar. Para poder envasarlo al vacío. Y lo ponemos durante 50 min al baño maría a 55 °C
4. Una vez pasado el tiempo debemos dejarlo enfriar par poder cortarlo. Y si es preciso CASI congelarlo para que no se desmorone al cortarlo servir.
5. Se le puede acompañar con cualquier salsa que nos guste. Yo en este caso le puse una de queso manchego.

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So that is going to wrap it up for this exceptional food Step-by-Step Guide to Make Perfect Pechuga de pollo rellena a baja temperatura. Thank you very much for reading. I'm sure you will make this at home. There's gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!