My little German kitchen no. 4: The Oktoberfest chicken

Most people think of a huge ‘Mass’ beer and a big fresh bretzl when they hear the phrase Oktoberfest food – but there are many more tasty treats: Herring in a roll, bratwurst with sauerkraut, schnitzel sandwich, chocolate dipped fruit, sugar almonds and so on and so on.

The king of them all though is the WIESNHENDL – the Oktoberfest chicken.

As it is a rotisserie chicken, it is super crispy on the outside and juicy on the inside (well, ideally). As we didn’t have a rotisserie (number one on my Christmas wishlist) but still wanted to attempt the typical parsley chicken for our Oktoberfest pop-up, we had to improvise and do a pretty gritty job – spatch cock the little bird.

So, here it goes:

OKTOBERFEST CHICKEN FOR 2

Ingredients:

  • 1 free-range happy cornfed chicken with about 1,6kg
  • 1 bunch of fresh parsley,  chopped
  • 100g soft butter
  • salt and pepper

The gritty job – How to halve your chicken:

Turn the chicken breast-side down, so the tail points towards you. Cut off any excess fat around the tail area. Cut along each side of the backbone with some poultry shears or a sharp strong knife to remove the back bone, cutting through the rib bones as you go along. With the breast of the chicken still meaty side down, cut a small slit through the membrane and cartilage at the “V” of the neck end. Gently open the chicken up to ‘break’ the breast bone. Cut along the keel bone with a sharp knive and open the chicken even more to loosen the triangular keel bone; pull out the bone (you might need a knife on some parts, but be gentle). With the tip of a sharp knife, cut along both sides of the cartilage at the end of the breastbone; remove cartilage. Now turn the chicken, skin side up. Cut down the center of the chicken and split it into 2 halves.

The cooking:

Season your chicken with  salt and a little pepper on BOTH sides.

Cut some thin slices of the butter and slide under the skin. Place your halves into an oven dish and place half of your fresh chopped parsley under and on top of the chicken. Cover with silver foil.

Put your chicken into your  preheated oven on 200C, add slices of butter every 10 minutes to moisten the skin. Leave covered for at least 45-50 mins. Check if meat is white, then uncover, spoon another knob of butter onto the chicken and put onto the grill rack for about 10 minutes until the skin is golden brown and crispy.

Always ensure meat is cooked all the way through the chicken.

Tadaaaaa, finished – your own personal Oktoberfest feast!

You can now either eat the chicken with a bretzl ( which is pretty dry) or a bit of kohlrabi slaw. That’s one grated kohlrabi, one grated onion and one grated carrot mixed together with a tiny bit of apple vinegar and oil.

An Guadn! 

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