![\"\"](\"http:\/\/andrestover.com\/wp-content\/uploads\/2021\/12\/J\u00f5uluhani_blog1.jpg\")
<\/p>\nEuroopas on r\u00f6stitud hani klassikaline j\u00f5ulus\u00f6\u00f6k. Mul \u00f5nnestus saada korralik 4,5 kg kaaluv hani, mille valmistasin j\u00f5ulupraeks. Hane valmistamine ei ole v\u00e4ga keeruline, see vajab ainult aega ja kannatust. Hane k\u00fcpsetamiseks peaks arvestama 45 minutit 1 kg hane kohta.
\nHane v\u00f5ib t\u00e4ita igasuguste heade asjadega, nagu \u00f5unad, mandariinid, sibul \u00fcrdid, millest saab valmistada hea kastme. Peale k\u00fcpsetamist oleks hea j\u00e4tta \u201cpuhkama\u201d umbes tunniks kaetult fooliumiga. Serveerida v\u00f5ib seda nii, et liha ei pea olema kuum, aga kaste peaks olema tuline.<\/p>\n
<\/p>\n
Valmistamisaeg: umbes 4-5 tundi<\/span> Koostisosad:<\/span> Valmistamine:<\/span> Euroopas on r\u00f6stitud hani klassikaline j\u00f5ulus\u00f6\u00f6k. Mul \u00f5nnestus saada korralik 4,5 kg kaaluv hani, mille valmistasin j\u00f5ulupraeks. Hane valmistamine ei ole v\u00e4ga keeruline, see vajab ainult aega ja kannatust. Hane k\u00fcpsetamiseks peaks arvestama 45 minutit 1 kg hane kohta. Hane v\u00f5ib t\u00e4ita igasuguste heade asjadega, nagu \u00f5unad, mandariinid, sibul \u00fcrdid, millest saab valmistada hea kastme. […]<\/p>\n","protected":false},"author":1,"featured_media":2393,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[319],"tags":[372,620,619,370,371],"class_list":["post-2388","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-linnuliha","tag-apple","tag-goose","tag-mandarin","tag-rosemary","tag-thyme","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author"],"translation":{"provider":"WPGlobus","version":"3.0.2","language":"ee","enabled_languages":["en","ee"],"languages":{"en":{"title":true,"content":true,"excerpt":false},"ee":{"title":true,"content":true,"excerpt":false}}},"_links":{"self":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/2388","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/comments?post=2388"}],"version-history":[{"count":5,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/2388\/revisions"}],"predecessor-version":[{"id":2398,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/2388\/revisions\/2398"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/2393"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=2388"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=2388"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=2388"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nTase: keskmine<\/span>
\nKogus: \u00fcks 4,5 kg hani, millest j\u00e4tkub 4-5 inimesele<\/span><\/p>\n
\n\u00dcks 4,5 kg kaaluv hani
\n2 mandariini
\n2 \u00f5una
\nkimbuke t\u00fc\u00fcmiani ja rosmariini
\n1 suurem sibul
\n100 g toasooja v\u00f5id
\nsoola ja musta pipart maitsestamiseks
\n200 ml \u00f5unasiidrit kastme valmistamiseks<\/p>\n![\"\"](\"http:\/\/andrestover.com\/wp-content\/uploads\/2021\/12\/J\u00f5uluhani_blog2.jpg\")
<\/p>\n
\n1. T\u00f5sta hani paar tundi enne k\u00fcpsetamist toasooja
\n2. Torgi terava noaotsaga naha sisse auke, et rasv paremini v\u00e4lja p\u00e4\u00e4seks. Hanel seda rasva j\u00e4tkub, umbes 500 ml linnu kohta
\n3. Puista hanele k\u00f5htu korralikult soola ja pipart, h\u00f5\u00f5ru sisepinnale. L\u00f5ika \u00f5unad neljaks, eemalda s\u00fcda, l\u00f5ika mandariinid pooleks ja koorega sibul neljaks ja topi hanele k\u00f5htu. Samuti lisa sinna k\u00f5htu \u00fcrdikimp.
\n4. Kuivat hane nahk majapidamispaberiga, h\u00f5\u00f5ru naha pinnale soola ja musta pipart ning h\u00f5\u00f5ru hani pealt v\u00f5iga
\n5. Aseta hani ahjurestile ning selle alla s\u00fcgav ahjupann, et hanest p\u00e4rinev rasv koguneks sinna.
\n6. K\u00fcpseta hane 155 kraadi juures arvestades sellega, et 1 kg liha kohta kulub 45 minutit k\u00fcpsetusaega. Mina k\u00fcpsetasin kokku 3,5 tundi
\n7. Kui hani on valmis, siis pane see kergelt fooliumi alla \u201cpuhkama\u201d umbes tunniks. \u00c4ra m\u00e4ssi lindu \u00fcleni fooliumisse, nahk peab j\u00e4\u00e4ma kr\u00f5bedaks.
\n8. Enne seda eemalda k\u00f5ik k\u00f5htu pandud \u00f5unad, \u00fcrdid, mandariinid ja sibul. Neid kasuta kastme valmistamisel.
\n9. Hane k\u00fcpsetamisest saadud rasv kogu eraldi n\u00f5usse, seda on hea kasutada nt aasia toiutudes v\u00f5i kartulite praadimisel.
\n10. Kastme valmistamiseks vala aed ja puuviljadele juurde \u00f5unasiider ning purusta need saumiksriga. Lisa soovi korral 1 tl jahu kui soovid paksemat kastet. Lase kaste keema, maitsesta soovi korral soola ja pipraga. Serveeri h\u00e4sti tulisena hane juurde.
\n11. Kui k\u00f5ik lisandid on valmis, mida hane serveerimiseks pn plaanis kasutada, nt. ahjukartulid, praekapsad, verivorstid vms., siis l\u00f5ika hani lahti.
\n12. L\u00f5ika \u00e4ra hane koivad ja s\u00e4ti vaagnale, l\u00f5ika \u00f5hukeste viiludena lahti rinnaliha. Maitsesta soovi korral musta pipra ja soolaga.
\n13. Hiljem puhasta \u00fclej\u00e4\u00e4nud hani allesj\u00e4\u00e4nud lihast, mida saab kasutada hea aasia roa valmistamiseks.
\n14. Serveeri ahjukartulite, kapsa ja verivorstidega v\u00f5i endale sobivate lisanditega
\nValmis!!<\/p>\n![\"\"](\"http:\/\/andrestover.com\/wp-content\/uploads\/2021\/12\/J\u00f5uluhani_blog3.jpg\")
![\"\"](\"http:\/\/andrestover.com\/wp-content\/uploads\/2021\/12\/J\u00f5uluhani_blog4.jpg\")
<\/p>\n\n\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"