[{"@context":"https:\/\/schema.org\/","@type":"Article","@id":"https:\/\/www.sgls.sk\/upecte-si-kuracie-stehna-ako-profik\/#Article","mainEntityOfPage":"https:\/\/www.sgls.sk\/upecte-si-kuracie-stehna-ako-profik\/","headline":"Upe\u010dte si kuracie stehn\u00e1 ako prof\u00edk!","name":"Upe\u010dte si kuracie stehn\u00e1 ako prof\u00edk!","description":"Kuracina patr\u00ed medzi biele chud\u00e9 m\u00e4so, ktor\u00e9 je ide\u00e1lne na pr\u00edpravu r\u00fdchleho a di\u00e9tneho jedla. Niekedy n\u00e1m varenie zaberie mnoho \u010dasu, tak\u017ee sa sna\u017e\u00edme tento \u010das \u010dasto skr\u00e1ti\u0165 a vyu\u017ei\u0165 ho tro\u0161ku inak. Preto sme si pre v\u00e1s pripravili nen\u00e1ro\u010dn\u00fd a r\u00fdchly recept na skvel\u00e9 dom\u00e1ce jedlo, ktor\u00e9 ur\u010dite zvl\u00e1dne pripravi\u0165 ka\u017ed\u00fd z v\u00e1s. Po\u010fme […]","datePublished":"2025-10-16","dateModified":"2025-10-16","author":{"@type":"Person","@id":"https:\/\/www.sgls.sk\/author\/#Person","name":"","url":"https:\/\/www.sgls.sk\/author\/","identifier":1,"image":{"@type":"ImageObject","@id":"https:\/\/secure.gravatar.com\/avatar\/4ae18345300f35922a2a7b2caa17564b68acab8514eff939a8a019efde378c24?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/4ae18345300f35922a2a7b2caa17564b68acab8514eff939a8a019efde378c24?s=96&d=mm&r=g","height":96,"width":96}},"publisher":{"@type":"Organization","name":"sgls.sk","logo":{"@type":"ImageObject","@id":"\/logo.png","url":"\/logo.png","width":600,"height":60}},"image":{"@type":"ImageObject","@id":"https:\/\/www.sgls.sk\/wp-content\/uploads\/IMG_1920.jpeg","url":"https:\/\/www.sgls.sk\/wp-content\/uploads\/IMG_1920.jpeg","height":0,"width":0},"url":"https:\/\/www.sgls.sk\/upecte-si-kuracie-stehna-ako-profik\/","about":["V\u00fdrobky"],"wordCount":411,"articleBody":"   Kuracina patr\u00ed medzi biele chud\u00e9 m\u00e4so, ktor\u00e9 je ide\u00e1lne na pr\u00edpravu r\u00fdchleho a di\u00e9tneho jedla. Niekedy n\u00e1m varenie zaberie mnoho \u010dasu, tak\u017ee sa sna\u017e\u00edme tento \u010das \u010dasto skr\u00e1ti\u0165 a vyu\u017ei\u0165 ho tro\u0161ku inak. Preto sme si pre v\u00e1s pripravili nen\u00e1ro\u010dn\u00fd a r\u00fdchly recept na skvel\u00e9 dom\u00e1ce jedlo, ktor\u00e9 ur\u010dite zvl\u00e1dne pripravi\u0165 ka\u017ed\u00fd z v\u00e1s. Po\u010fme sa teda vrhn\u00fa\u0165 na pr\u00edpravu lahodn\u00fdch kurac\u00edch stehien, ktor\u00e9 bude dop\u013a\u0148a\u0165 spr\u00e1vne uvaren\u00e1 ry\u017ea a \u0161al\u00e1t. Pre najlep\u0161\u00ed kulin\u00e1rsky z\u00e1\u017eitok je d\u00f4le\u017eit\u00e9 kupova\u0165 m\u00e4so, ktor\u00e9 poch\u00e1dza z poctiv\u00e9ho m\u00e4siarstva. Je v\u017edy lep\u0161ie uprednostni\u0165 kvalitu nad kvantitou, a tak je to aj pri v\u00fdbere kurac\u00edch stehien.Ke\u010f u\u017e m\u00e1te nak\u00fapen\u00e9, je \u010das za\u010da\u0165 ich pr\u00edpravu. V prvom rade si ich poriadne umyjete pod pr\u00fadom studenej vody a nech\u00e1te odle\u017ea\u0165 v dopredu pripravenej marin\u00e1de, ktor\u00e1 bude pozost\u00e1va\u0165 z olivov\u00e9ho oleja, \u0161tipky soli, korenia, medu a hor\u010dice. Takto ich nech\u00e1te oddychova\u0165 aspo\u0148 dve hodinky v chladni\u010dke, zakryt\u00e9 alobalom. Medzit\u00fdm si priprav\u00edte ry\u017eu, kde plat\u00ed pravidlo \u2013 1 hrn\u010dek ry\u017ee, 2 hrn\u010deky vody, \u010di\u017ee ak chcete v\u00e4\u010d\u0161ie mno\u017estvo, pou\u017e\u00edvate v\u017edy pomer 1:2. Do vody samozrejme pridajte aj dostato\u010dn\u00e9 mno\u017estvo soli, ly\u017eicu oleja, 1 stredne ve\u013ek\u00fa cibu\u013eu a varte pribli\u017ene 17 min\u00fat so zakrytou pokrievkou.Ako dlho sa pe\u010d\u00fa kuracie stehn\u00e1 \u2013 to u\u017e z\u00e1vis\u00ed od mnoh\u00fdch faktorov, spomedzi ktor\u00fdch s\u00fa najd\u00f4le\u017eitej\u0161ie \u010das, teplota a samotn\u00fd diel m\u00e4sa. Pri stredne ve\u013ek\u00fdch kurac\u00edch stehn\u00e1ch, ktor\u00e9 nie s\u00fa vykosten\u00e9, b\u00fdva pribli\u017en\u00fd \u010das ich \u00fapravy 45 min\u00fat pri teplote 180 stup\u0148ov Celzia. Samozrejme ak m\u00e1te v\u00e4\u010d\u0161ie kusy, ktor\u00e9 obsahuj\u00fa aj kosti, doba pe\u010denia sa m\u00f4\u017ee pred\u013a\u017ei\u0165 aj o 20 min\u00fat. Ak chcete docieli\u0165 extra chrumkav\u00fa ko\u017eu, posledn\u00fdch 10 min\u00fat m\u00f4\u017eete teplotu zv\u00fd\u0161i\u0165 na 200 stup\u0148ov. Pred pod\u00e1van\u00edm ich nechajte v r\u00fare chv\u00ed\u013eku odle\u017ea\u0165, aby sa \u0161\u0165ava v m\u00e4se rovnomerne rozlo\u017eila. Takto do zlatista upe\u010den\u00e9 kuracie stehn\u00e1 pod\u00e1vate s dvoma kop\u010dekmi uvarenej ry\u017ee. Jedlo m\u00f4\u017eete doplni\u0165 listov\u00fdm \u0161al\u00e1tom r\u00f4znych druhov. Dobr\u00fa chu\u0165!                                                                                                                                                                                                                                                                                                                                                                                          5\/5 - (4 votes)        "},{"@context":"https:\/\/schema.org\/","@type":"BreadcrumbList","itemListElement":[{"@type":"ListItem","position":1,"name":"Upe\u010dte si kuracie stehn\u00e1 ako prof\u00edk!","item":"https:\/\/www.sgls.sk\/upecte-si-kuracie-stehna-ako-profik\/#breadcrumbitem"}]}]