PIERNA PERNIL DE POLLO RELLENO INSUPERABLE 🍗 | Receta para Fiestas FÁCIL – Recetas con pollo

PIERNA PERNIL DE POLLO RELLENO INSUPERABLE 🍗 | Receta para Fiestas FÁCIL – Recetas con pollo

Today, you’re going to learn how to prepare a delicious and exquisite dish here at Rosita Cocina. We’ve prepared a stuffed chicken leg, a colorful salad, and some gratin potatoes. I’ll tell you that the flavor of chicken leg is much richer than chicken breast, so it’s a good choice. And now we have the salad with some nice colors and the gratin potatoes, which give this dish its special touch. Let’s start with the recipe. For this, we obviously need the legs, which would be the main ingredient. We’ve chosen a small but sharp knife. We’re going to cut along the entire edge of the bone. In this case, it’s the rib and spine. We’re going to be very careful and cut along the entire edge, being very careful not to cut ourselves. Now, another thing I was going to mention is that you may notice that we have a napkin underneath. That’s a cloth napkin that allows us to better manage the cut. Why? Because if we left the ham on the cutting board, the skin of the chicken itself would make it slip even more. So it’s very important to place something on it to hold our chicken and prevent it from slipping. In this case, we used some cloth napkins. And here we’re finishing the gutting. This one will be used for making broth. We’ll take out the other little bone we left here. Perfect. Look. And we’ll take out the main bone of the ham. Right? So, there are two little bones here. We’ll take this bone and start going down, cutting and going down. And when it’s ligaments and tendons, we place the knife upward to loosen them, as you can see. And we’ll scrape when we need to separate the meat from the ham bone. Done. We scrape, we raise the knife to cut ligaments, and we scrape like this until we finish gutting. What happens when we reach this critical point, where one bone ends and the other begins? Don’t detach this bone, don’t cut it yet, because this bone helps us support the next bone. Okay? So, what we’re going to do is continue the process, scraping and moving up to loosen the tendons and ligaments, and so on. Be very careful not to cut yourself. This requires paying close attention and patience. Okay. Look what happens here. We’re going to open the ham at this point to make the task even easier , and we’re going to continue detaching the ligaments upwards, the tendons, all of this, and we’re going to continue scraping the flesh, okay? That opening we made makes the job much easier, but remember, we’re taking out the ham to stuff it. So, just this step, and then we’ll continue with the rest, scraping and loosening the tendons and ligaments. And we’re done here with the boneless ham, which we’ve already finished here. I invite you to share this recipe because good things are shared. I invite you to subscribe if you haven’t yet and to comment on this video what you think of this recipe. Finally, check out the bone for the broth. And well, here we have the boneless ham. As you can see, we’re going to make some cuts in the thickest part so that the seasonings we’re going to add are better integrated. We roll it up and place it on a tray. Now we’re going to season it. We add salt to taste. We add the seasonings we want. In this case, you can add mustard, pepper, salt, ground garlic, or any seasoning of your choice. And we’re going to do the same with the rest of the hams we have to prepare. We roll the ham again, we’ll place it on a plate, once all the hams are marinated, and we’ll leave them for half an hour to at least an hour in the refrigerator so that the flavors are infused and they are very well seasoned. Or if you wish, you can leave it overnight in the refrigerator and then continue with the preparation. And what we’re going to do here is, on top of a piece of baking paper, kitchen paper, or parchment paper, we’re going to place the ham, the cheese, the vegetables, in this case, carrots, bell peppers, olives, and prunes. We put the meats together and begin to roll them firmly. We’ll spread the paper out little by little, rolling it up and pressing it down. This little roll. And finally, what we’re going to do is spread it out a little, turn it over like a piece of candy, and fold it. And this is the same process we’re going to do with the other hams we have to fill. We spread out the parchment paper or kitchen paper. We place the ham here, already spread out, to be filled. We add the cheese. In this case, we added another filling, which was chorizo, paprika, carrots, olives, and prunes . You can add prunes and raisins, and then gather the meat together. Place the paper on top and begin to roll it tightly and spread the paper. We roll it up tightly, stretch and twist the paper like a piece of candy, and fold it. Then we do the same process, twisting the paper and folding it. And now we have our hams ready to steam. So, how does the process work? Here, we place a pot with a little water and insert the steamer. When it’s hot, add the ham, wrapped in paper towels, and cook for 45 minutes. Once this time has passed, make sure it’s completely cooked. To do this, uncover the ham and pierce it with a fork. If red juices run out, it’s not ready yet. Then, cover again and wait for it to cook thoroughly. In this case, they’re ready. Remove the parchment paper or baking paper and place them on a rack to drain a little, as they still have water. Hey, we’re going to put them in the oven to grill them, but if you don’t have an oven to grill them, don’t worry, we’ll show you how to do it. We’re going to make a butter with seasonings. So, a butter seasoned with—what are we going to add here? Whatever you want, but in this case, we’re adding potato, which is paprika powder, right? Oregano, pepper, and a little bit of salt. Ready. And with a small brush, we’re going to brush them over the top so that when they go into the oven, they begin to brown, which is the idea; it enhances the flavor even more. If you don’t have an oven, you’re going to do this same process, but you’re going to put them in a pan with oil or butter and brown them. There’s another way to brown these hams, which we used in the recipe for this special occasion dish, which we’re going to link here. At the end, after 10 minutes, you’re going to see how we did a technique to brown the breast. And you’re going to use that same process to brown the hams. We’ve just put the hams in the oven, we’ve already taken them out, and the recommendation is to place the ceramic tray on top of another aluminum tray so that when you take it out, you don’t have any problems because it’s very hot. Ready. So, here we have them. Look how delicious, how golden, how delicious they turned out. And this smells spectacular. Now we’re going to start preparing the gratin potato. Now, remember, we had a little butter left over from the chicken leg. Well, we’re going to use this to line up the potatoes, which are already cooked with their skins on, as you can see. We’re going to place them in an aluminum ceramic mold, add a little bit of butter to each one, and a little bit of salt. We’re going to put them in the oven to gratinate. When they’re golden brown, take them out. Then, we’re going to add a little more butter, once it’s at room temperature. With a brush, we’re going to dab the potatoes. Done. Then, we’re going to add either cilantro or parsley on top of the potatoes. And we’re going to start preparing the vinaigrette for the salad. For this, you’ll need honey, a little bit of mustard, a little bit of lemon, a little bit of salt, and pepper, and mix. We add a splash of olive oil, mix, and start chopping all the lettuce we have here, a whole lot of lettuce. We add sliced ​​cucumber, then sliced ​​red onion, and cherry tomatoes. We invite you again to subscribe and activate the bell here at Rosita Cocina. We add avocado, as much as you like, and we add parsley or cilantro, whichever you like best. And finally, the vinaigrette, which is what gives this salad its special touch. And now the long-awaited moment has arrived. We serve the gratin potatoes and the juicy, gratin chicken leg. And a generous amount of salad, because that’s a must. So, we have a perfect combination of protein, salad, and carbohydrates. Well, I hope you like this recipe because we really loved it, and we can tell you that the chicken leg is juicy and flavorful, unlike the breast. We recommend it for special occasions like weddings for a festive meal. An excellent dish with beautiful colors , and they’ll turn out superb. And we’ll see you soon for a new recipe in the Rosita Cocina style.

¡Deja de complicarte la vida en las fiestas! 🎉 Si buscas la receta de pierna pernil de pollo relleno más INCREÍBLEMENTE JUGOSA y fácil para sorprender a tus invitados, ¡llegaste al video perfecto! Aquí te enseño a transformar un pernil sencillo en un plato central ESPECTACULAR que todos amarán.
En este tutorial completo, aprenderás mucho más que solo un relleno. Te revelaré todos mis secretos de chef para un plato insuperable:

Deshuesado Rápido: La técnica Perfecta para abrir y preparar el pernil de pollo sin esfuerzo.
Relleno Delicioso: Usaremos pimentón, zanahoria, aceitunas, queso y ciruelas (¡el toque dulce/salado sorprendente!), aunque te doy opciones para que lo varíes a tu gusto.
Cocción a la Perfección: Te muestro cómo hacerlo al VAPOR en la estufa (ideal si no tienes horno).
Gratinado Crujiente: Aprenderás a gratinar la pierna pernil tanto en el horno como en el fogón/sartén si no tienes equipo profesional. ¡No hay excusas!

Pero eso no es todo, para que tu banquete esté completo, también preparamos 3 acompañamientos de lujo:

🧈 Una Mantequilla Aliñada que realza cualquier sabor.
🥔 Papas Gratinadas cremosas con ese toque de cilantro o perejil que las hace Deliciosas.
🥙 Una Ensalada Fresca con una Vinagreta de Mostaza y Miel que es simplemente Insuperable.

🔰 ¡ INGREDIENTES CLAVE PARA NUESTRA RECETA ! 🔰

🍗 Pierna Pernil Rellena: Pollo, Sal, Mostaza, Pimienta, Ajo, Pimentón, Zanahoria, Aceitunas, Ciruelas/Uvas Pasas, Queso Tajado, Chorizo (Opcional).

🧈 Mantequilla Aliñada: Mantequilla, Pimentón en Polvo (Paprika), Orégano, Sal y Pimienta.

🥔 Papas Gratinadas: Papas, Mantequilla Aliñada, Cilantro/Perejil, Sal.

🥙 Ensalada: Lechugas, Pepino, Cebolla Morada, Tomate Cherry, Aguacate, Cilantro y Vinagreta (Mostaza, Miel, Limón, Aceite de Oliva, Sal, Pimienta).

⏳ Índice del Video:

0:00 ¡Bienvenida!
0:33 Técnica de Deshuesado Fácil del Pernil de Pollo.
3:54 Preparación del Relleno y Cómo Rellenar la Pierna Pernil.
6:15 Cocción al Vapor
7:19 Secretos para el Gratinado (Horno vs. Fogón).
7:44 Mantequilla aliñada
9:05 Preparación de Papas Gratinadas
9:50 Vinagreta para ensalada
10:09 Preparación para la ensalada
10:50 ¡Resultado Final y Momento de Servir! 🍽️

¡Mira el video completo para no perderte ni un solo truco!

Si te gustó esta receta de pollo relleno para fiestas,✨ ¡SUSCRÍBETE y activa la campanita! 🔔 Déjame un comentario y comparte por que lo bueno se comparte 🙂

¡Tu apoyo es lo que hace posible que comparta más secretos de la cocina! 💗

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