{"id":1582,"date":"2011-05-11T20:57:07","date_gmt":"2011-05-11T20:57:07","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=1582"},"modified":"2011-05-11T20:57:07","modified_gmt":"2011-05-11T20:57:07","slug":"gefulltes-brathuhn","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/11\/gefulltes-brathuhn\/","title":{"rendered":"Gef\u00fclltes Brathuhn"},"content":{"rendered":"

Zutaten:<\/b>
\n1 Backh\u00e4hnchen
\n125 g Sonja
\n15 g Reis
\n75 g Pilze (Pfifferlinge. Steinpilze oder Champignons auch getrocknet oder aus Konserven)
\n2 Eier
\nMuskatnu\u00df
\nSalz<\/p>\n

\nZutaten:<\/b>
Das Brathuhn ausnehmen und zum F\u00fcllen vorbereiten, den fest ausgequollenen Reis mit den grobgehackten Pilzen vermischen, dazu 2 Eigelb als Bindung, mit Salz und geriebener Muskatnu\u00df w\u00fcrzen, sowie die angebratene und in W\u00fcrfeln geschnittene Leber unterziehen. Mit dieser Masse das H\u00e4hnchen f\u00fcllen, zun\u00e4hen und goldgelb in der R\u00f6hre mit Sonja braten. H\u00e4ufig begie\u00dfen, damit das H\u00e4hnchen eine sch\u00f6ne Farbe erh\u00e4lt.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten: 1 Backh\u00e4hnchen 125 g Sonja 15 g Reis 75 g Pilze (Pfifferlinge. Steinpilze oder Champignons auch getrocknet oder aus Konserven) 2 Eier Muskatnu\u00df Salz Zutaten: Das Brathuhn ausnehmen und zum F\u00fcllen vorbereiten, den fest ausgequollenen Reis mit den grobgehackten Pilzen vermischen, dazu 2 Eigelb als Bindung, mit Salz und geriebener Muskatnu\u00df w\u00fcrzen, sowie die … <\/p>\n

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