{"id":3465,"date":"2014-05-11T16:38:45","date_gmt":"2014-05-11T15:38:45","guid":{"rendered":"http:\/\/bleeker-pedersen.dk\/blog?p=3465"},"modified":"2014-05-09T16:39:04","modified_gmt":"2014-05-09T15:39:04","slug":"kyllingefond-lys","status":"publish","type":"post","link":"https:\/\/bleeker-pedersen.dk\/blog\/2014\/05\/11\/kyllingefond-lys\/","title":{"rendered":"Kyllingefond, lys"},"content":{"rendered":"<p><a title=\"Kyllingefond, lys by Dann Bleeker Pedersen, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/bleekerpedersen\/14094308705\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/farm6.staticflickr.com\/5554\/14094308705_d8ccc6b2e7_m.jpg\" alt=\"Kyllingefond, lys\" width=\"240\" height=\"180\" align=\"right\" border=\"0\" hspace=\"5\" vspace=\"5\" \/><\/a>I vores arsenal af forskellige typer af fond er det helt n\u00f8dvendigt at have en lys kyllingfond til brug i supper, risotto og lignende. Derfor kommer her den helt klassiske og enkle opskrift p\u00e5 kyllingefond. Opskriften er lige til og tager ikke alt for lang tid at lave.<\/p>\n<p>For os er det en fast del af vores madplanl\u00e6gning, at vi altid har fond i fryseren. Det kan anbefales.<\/p>\n<p>\/Dann<br \/>\n<strong>Ingredienser &#8211; ca. 800 ml.<\/strong><\/p>\n<ul>\n<li>400 gram kyllingl\u00e5r<\/li>\n<li>1 blad selleri (50 gram)<\/li>\n<li>1 porre (60 gram)<\/li>\n<li>2 guler\u00f8dder (140 gram)<\/li>\n<li>2 l\u00f8g (180 gram)<\/li>\n<li>2 \u00a0hele nelliker<\/li>\n<li>1 tsk timian<\/li>\n<li>10 peberkorn<\/li>\n<li>1 1\/2 \u00a0L vand<\/li>\n<\/ul>\n<p><strong>Fremgangsm\u00e5de<\/strong><\/p>\n<ol>\n<li>Vask bladselleri, porre og guler\u00f8dder og sk\u00e6r i mellemstore stykker<\/li>\n<li>Skr\u00e6l l\u00f8get og sk\u00e6r det i mellemstore stykker<\/li>\n<li>Kom kyllingl\u00e5rene og vand op i en mellemstor gryde<\/li>\n<li>Kog op under h\u00f8j (7\/9) varme<\/li>\n<li>Lad den simre p\u00e5 lav (3\/9) varme<\/li>\n<li>Skum l\u00f8bende af<\/li>\n<li>Efter det meste skum er fjernet kommes alle de \u00f8vrige ingredienser i<\/li>\n<li>Lad det hele simre 1,5 timer<\/li>\n<li>Fonden er nu f\u00e6rdig p\u00e5 komfuret<\/li>\n<li>H\u00e6ld fonden gennem en si over i en sk\u00e5l<\/li>\n<li>Pres v\u00e6sken fra gr\u00f8ntsagerne, s\u00e5 der ikke g\u00e5r noget til spilde<\/li>\n<li>Fonden er nu klar og kan gemmes i k\u00f8leskabet et par dage eller fryseren i et par m\u00e5neder. Eventuelt i passende portionsst\u00f8rrelser (vi bruger 200 ml)<\/li>\n<li>Velbekomme!<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>I vores arsenal af forskellige typer af fond er det helt n\u00f8dvendigt at have en lys kyllingfond til brug i supper, risotto og lignende. Derfor kommer her den helt klassiske og enkle opskrift p\u00e5 kyllingefond. Opskriften er lige til og tager ikke alt for lang tid at lave. For os er det en fast del &hellip; <a href=\"https:\/\/bleeker-pedersen.dk\/blog\/2014\/05\/11\/kyllingefond-lys\/\" class=\"more-link\">L\u00e6s videre <span class=\"screen-reader-text\">Kyllingefond, lys<\/span> <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[7],"tags":[],"class_list":["post-3465","post","type-post","status-publish","format-standard","hentry","category-opskrifter"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/pij8s-TT","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/posts\/3465","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/comments?post=3465"}],"version-history":[{"count":0,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/posts\/3465\/revisions"}],"wp:attachment":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/media?parent=3465"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/categories?post=3465"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/tags?post=3465"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}