There is no Oktoberfest without a German Roasted Chicken, or in Bavarian it is called “Brathendl”. It is a typical meal on the Wies’n but tastes delicious at any occasion. The good news is, you can make it at home!
The secret of this recipe is that the chicken skin needs to be crunchy and the meat juicy. It’s all about the roasting process.
Enjoy the dish with a glass of German beer, French fries and a mixed salad. Here is an original Bavarian recipe for you so you can enjoy an Oktoberfest Brathendl as if you were in Munich on the Wies’n. Happy Cooking!
Ingredients German Roasted Chicken
1 whole chicken (1,2kg – because this is a German recipe the chicken weight may be less than in the USA)
salt, pepper, paprika to taste
10-15 parsley sprigs
2 tbsp butter
1 tbsp flour
200 ml heavy cream
Try this German seasoning from EDORA
for your Chicken Dishes
– Wash the chicken thoroughly and pat it dry with kitchen paper. Remove any parts inside.
– Spice it with salt, pepper and paprika, inside and outside.
– Wash parsley and place it in the belly of the chicken.
– Pre-heat oven to 220 C or 425 F.
– Melt the butter and with a cooking brush spread it all over the chicken.
– Place the chicken on the grid or the fire proof pan with the breast down.
– When the back of the chicken has showing some brownish color, turn it around and again spread some butter on it several times. It should never dry out. You also can use the stock that has been generated in the pan.
– After about 50 minutes it should be done (cooking time entirely depends on the weight of the chicken),
– Pour the stock through a sieve into a pan, add cornstarch that had been dissolved in some cold water, heavy cream, mix well and bring to a brief boil. It should have thickened. If not add some more dissolved corn starch. Remove from heat, spice with salt and pepper to taste.
– Remove the parsley from the inside, then cut the chicken into its parts.
Serve the chicken with pasta, fried potatoes, French fries, mixed salad and seasonal vegetable. For an Oktoberfest serve with cabbage salad and French Fries.
The Best German Seasonings