{"id":19821,"date":"2023-12-21T22:26:44","date_gmt":"2023-12-21T20:26:44","guid":{"rendered":"https:\/\/koinecommerce.com\/blog-cerespain\/?p=19821"},"modified":"2023-12-26T14:15:59","modified_gmt":"2023-12-26T12:15:59","slug":"pollo-picanton","status":"publish","type":"post","link":"https:\/\/koinecommerce.com\/blog-cerespain\/pollo-picanton\/","title":{"rendered":"Pollo picant\u00f3n"},"content":{"rendered":"

El pollo picant\u00f3n, es una exquisitez culinaria. Tiene sus ra\u00edces en la tradici\u00f3n culinaria francesa. Su historia se remonta al siglo XVIII, cuando cocineros innovadores comenzaron a experimentar con aves j\u00f3venes, dando lugar a la creaci\u00f3n del \u00abpoussin\u00bb, o pollo picant\u00f3n. Tambi\u00e9n conocido en el pa\u00eds vecino como \u00abcoquelet\u00bb.
\n<\/strong><\/p>\n

Los pollos picantones se cr\u00edan para ser sacrificados a una edad temprana -entre 30 y 35 d\u00edas-, garantizando una carne tierna y un sabor m\u00e1s refinado. Este enfoque de crianza y sacrificio se ha extendido por todo el mundo.<\/p>\n

Cocinar el pollo picant\u00f3n.-<\/strong><\/p>\n

La versatilidad del pollo picant\u00f3n se refleja en las m\u00faltiples formas de cocinar. Desde asados al horno con hierbas arom\u00e1ticas, a la parrila o a la cazuela. Adem\u00e1s este tierno pollito se adapta muy bien a una amplia variedad de recetas, satisfaciendo los gustos de los amantes de la gastronom\u00eda en todo el mundo.<\/p>\n

Ya que al asar o cocinar a la parrilla un pollo picant\u00f3n, se crea una experiencia culinaria \u00fanica, donde la piel crujiente y la carne jugosa se combinan para ofrecer un fest\u00edn inolvidable. Adem\u00e1s, la naturaleza m\u00e1s peque\u00f1a de estos pollos permite tiempos de cocci\u00f3n m\u00e1s r\u00e1pidos, ideal para quienes buscan una comida deliciosa en poco tiempo.<\/p>\n

En resumen, el pollo picant\u00f3n es mucho m\u00e1s que un plato; es una obra maestra culinaria con una historia rica y un sabor excepcional, que contin\u00faa deleitando los paladares de aquellos que buscan una experiencia gastron\u00f3mica \u00fanica.<\/p>\n

Ingredientes del Pollo picant\u00f3n<\/strong><\/span>
\n(2 \u00f3 3 personas)<\/strong><\/span><\/h4>\n

Un pollo picant\u00f3n<\/strong>
\nUn kilogramo de calabaza variedad cacahuete<\/strong>
\nUna cebolla mediana<\/strong>
\n6 dientes de ajo
\nUn lim\u00f3n
\n<\/strong>Aceite de oliva virgen extra<\/strong><\/a>
\nPimienta negra molida
\n<\/strong>Pimienta de Cayena o Aji molido<\/strong>
\nSal<\/strong><\/p>\n

Elaboraci\u00f3n del Pollo picant\u00f3n<\/span><\/h4>\n

En primer lugar tengo que decir que los pollos picantones o coquelet -su origen es Francia- tienen un sabor suave y muy tierno. Es debido a que es un pollo peque\u00f1o que no llega al mes de vida -no debe superar los 35 d\u00edas-. Tienen un peso que va de los 500 a los 600 gramos. Al ser tan j\u00f3venes quedan muy tiernos.<\/p>\n

Yo he asado el pollito con una base de calabaza, variedad cacahuete, muy rica y suave. Pero se puede sustituir la calabaza por patatas o batatas.<\/p>\n

\"Calabaza
Calabaza cacahuete<\/strong><\/figcaption><\/figure>\n

Lo primero que hacemos es pelar y trocear la calabaza, las patatas o las batatas.<\/p>\n

En una bandeja de horno o cazuela de barro, que resista el calor del horno, ponemos la calabaza o patatas. Previamente ponemos aceite de oliva en la cazuela o bandeja.<\/p>\n

A continuaci\u00f3n cortamos la cebolla en juliana y la ponemos por encima junto con los ajos. Rociamos con aceite de oliva, sal, la pimienta negra molida y la cayena o aji.<\/p>\n

Pedimos al carnicero que nos corte el pollo en mariposa o lo hacemos nosotros. Es f\u00e1cil. Tiene que quedar como en la foto. Yo a\u00f1ad\u00ed 4 muslos de pollo normal ya que comimos 3 personas y ten\u00edamos algo de hambre.<\/p>\n

Colocamos el pollo picant\u00f3n encima de la calabaza con la piel para abajo. Salpimentamos el pollo al gusto, rociamos con aceite de oliva y el jugo de un lim\u00f3n. Tambi\u00e9n a\u00f1ad\u00ed medio vaso de agua.<\/p>\n

Nuestro horno.-<\/h3>\n

Precalentamos el horno previamente durante 10 minutos a 200\u00ba. Acto seguido metemos la bandeja en el horno y a 200\u00ba la tenemos 40 minutos. Pasado ese tiempo le damos la vuelta al pollo y lo tenemos 15 minutos m\u00e1s. Si nos gusta que la piel est\u00e9 crujiente lo gratinamos durante 2 \u00f3 3 minutos con el calor en la parte de arriba. Hay que estar atento que no se queme.<\/p>\n

Y a comer. Recomiendo disfrutar del pollo picant\u00f3n asado con un vino blanco godello de la DOP Bierzo<\/a><\/strong> o un blanco albar\u00edn de la DOP Le\u00f3n<\/strong><\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"

El pollo picant\u00f3n, es una exquisitez culinaria. Tiene sus ra\u00edces en la tradici\u00f3n culinaria francesa. Su historia se remonta al siglo XVIII, cuando cocineros innovadores comenzaron a experimentar con aves j\u00f3venes, dando lugar a la creaci\u00f3n del \u00abpoussin\u00bb, o pollo picant\u00f3n. Tambi\u00e9n conocido en el pa\u00eds vecino como \u00abcoquelet\u00bb. Los pollos picantones se cr\u00edan para…<\/p>\n","protected":false},"author":3,"featured_media":19827,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_kad_post_transparent":"default","_kad_post_title":"default","_kad_post_layout":"default","_kad_post_sidebar_id":"","_kad_post_content_style":"default","_kad_post_vertical_padding":"default","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[436],"tags":[1262,1260,1261,1257,1258,1259],"class_list":["post-19821","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomia-de-espana","tag-asado-de-pollos-picantones","tag-coquelet","tag-picanton-al-horno","tag-pollo-picanton","tag-pollo-picanton-asado","tag-receta-del-pollo-picanton"],"yoast_head":"\nPollo picant\u00f3n - Blog Cerespain<\/title>\n<meta name=\"description\" content=\"Pollo picant\u00f3n asado, receta t\u00edpica e ingredientes. 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Natural de Ponferrada (Le\u00f3n) 1953 Ha sido Profesor de la asignatura FINANCIACI\u00d3N Y COMERCIALIZACI\u00d3N DE PROGRAMAS, en el M\u00e1ster Oficial Universitario de Producci\u00f3n de Televisi\u00f3n en TRACOR-Facultad de Humanidades y Ciencias de la Comunicaci\u00f3n, Universidad CEU SAN PABLO. Ha trabajado con las productoras o grupos audiovisuales siguientes: TELSON (V\u00e9rtice 360), PLURAL ENTERTAINMENT (Grupo PRISA), EUROPRODUCCIONES (Grupo Vocento), GONA PRODUCCIONES, PAUSOKA (TV), REDACCI\u00d3N 7 (TV), STAR LINE PRODUCTIONS (TV), CERESPAIN (internet y TV), LEONMEDIA (TV y cine), PROGRAMAS DE PRODUCCI\u00d3N PROPIA (TV), ESTUDIO STERN PRODUCCIONES (TV), ALASKA PRODUCCIONES (TV), DISTAR PRODUCCIONES S.A (TV), EAR CINEMA S.L.U. (Espa\u00f1a) y RED NEW LINE (Italia), SOGETEL, CPA, ANTEA FILMS, AMBOTO P.C., BREZAL P.C. (cine) y LECAS FILMS (productora y distribuidora de cine). 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