Bavarian Chicken: A Tasty German Dish

Bavarian chicken, or Brathendl in Bavarian, is a traditional meal served at Oktoberfest in Munich, Germany. The dish consists of half a rotisserie chicken, basted in a paprika marinade, and served without any adornments. The chickens are cooked slowly to achieve a succulent and juicy texture, and the skin is crispy. Bavarian chicken is typically served with French fries, pretzels, and beer. It is a classic Bavarian recipe and can be made at home by roasting the chicken at a low temperature to ensure tender and succulent meat.

Characteristics of Bavarian Chicken

How to cook Bavarian chicken

Bavarian chicken, or "Brathendl" in Bavarian, is a typical meal at Oktoberfest in Munich. The chicken is usually spit-roasted, but you can still get that traditional flavour, crispy skin, and juicy meat by cooking it in your oven at home.

Ingredients

• 1 whole chicken (about 3 pounds)
• Salt, to taste
• Pepper, to taste
• Paprika, to taste
• Parsley, 10-15 sprigs
• Butter, 2 tablespoons
• Flour, 1 tablespoon
• Heavy cream, 200ml

Optional Ingredients

• 1-1.5 pounds of potatoes
• 2 peppers, green or red
• 1-2 rosemary stems
• Cornstarch

Method

• Preheat your oven to 220°C or 425°F.
• Wash the chicken thoroughly and pat it dry with kitchen paper.
• Remove any parts from the inside of the chicken.
• Season the chicken with salt, pepper, and paprika, inside and out.
• Wash the parsley and place it in the belly of the chicken.
• Melt the butter and, using a cooking brush, spread it all over the chicken.
• Place the chicken on a grid or a fireproof pan with the breast down.
• When the back of the chicken turns a brownish colour, turn it around and spread some more butter on it several times.
• Continue cooking for about 50 minutes, or until the chicken is cooked through. The total cooking time will depend on the weight of the chicken.
• If making the gravy, pour the stock through a sieve into a pan, add cornstarch that has been dissolved in some cold water, and heavy cream. Mix well and bring to a brief boil. If it hasn't thickened, add some more dissolved cornstarch. Remove from the heat and season with salt and pepper to taste.
• Remove the parsley from the inside of the chicken, then cut the chicken into parts and serve.

Serving Suggestions

Bavarian chicken is often served with cabbage salad and French fries, or with pasta, fried potatoes, mixed salad, and seasonal vegetables.

What to serve with Bavarian chicken

Bavarian chicken, also known as Oktoberfest chicken, is a classic Bavarian recipe. The chicken is seasoned with salt, pepper, and paprika, and sometimes stuffed with vegetables and herbs. It is typically served with a variety of side dishes, including:

• French fries or fried potatoes
• Potato salad
• Red cabbage
• Pasta
• Pretzels
• Mixed salad
• Seasonal vegetables
• Radishes
• A German pretzel
• Potato dumplings

In addition, Bavarian chicken can be served with a glass of German beer. For dessert, you could try some sweet caramelised Kaiserschmarrn pancakes or a plum Zwetschgendatschi.

The history of Bavarian chicken

Bavarian chicken, or Oktoberfest chicken, is a classic Bavarian recipe and a typical meal at the famous Oktoberfest in Munich. The dish is also known as Wiesn-Hendl, Halbes Hendl, or Brathendl.

History

Bavarian chicken has been a staple at the world-famous Oktoberfest in Munich, where over 20 million guests have visited since 1888. The dish is a favourite among locals, who consider it equally important as the beer served at the festival.

The traditional way to cook Bavarian chicken is by spit-roasting it, but at Oktoberfest, the chicken is cooked on a rotisserie grill, which gives it a succulent and juicy texture. The chicken is then cut in half and basted in a paprika marinade. It is often served unadorned, with a giant pretzel on the side.

Recipe

The secret to Bavarian chicken is to ensure the skin is crunchy and the meat is juicy. This is achieved by roasting the chicken at a low temperature to ensure the meat is tender. The chicken is seasoned with salt, pepper, and paprika, and sometimes stuffed with onions, parsley, garlic, rosemary, and thyme. It is then basted with herbed garlic butter and roasted until the skin is golden and crispy.

Bavarian chicken is typically served with French fries, a mixed salad, and a glass of German beer.

How to get the right texture for Bavarian chicken

Bavarian chicken, or Oktoberfest roast chicken, is a classic Bavarian dish, often served at the famous Oktoberfest. The key to this dish is juicy, tender meat with a crispy skin. The following are some tips and methods to help you achieve the perfect texture for your Bavarian chicken.

Choosing the Right Chicken

Firstly, it is important to select the right type of chicken. For Bavarian chicken, a young, tender bird or a roasting chicken is ideal. The recipe typically calls for a chicken weighing around 1.2 kg or 2.75 lb, which is standard in Germany and Europe. However, if you can only find larger chickens, you may need to adjust the cooking time accordingly.

Preparing the Chicken

Before cooking, the chicken should be thoroughly washed and dried. Remove any giblets or organs from the inside of the chicken. You can also choose to cut the chicken in half before cooking, which will make it easier to handle and serve. Trussing the chicken, or tying the ends of the drumsticks together, is another option to consider. This helps the chicken cook evenly and gives it a neat appearance.

Spices and Seasonings

The spices and seasonings used in Bavarian chicken play a crucial role in developing flavour and enhancing texture. A combination of salt, pepper, paprika, rosemary, and garlic is typically used to rub the chicken inside and out. You can also stuff the chicken with flavourful ingredients like onions, parsley, and garlic. This infuses moisture and flavour into the meat, keeping it juicy.

Cooking Techniques

There are two popular methods for cooking Bavarian chicken: the "low and slow" method and the "poach then roast" method.

Method 1: Low and Slow

The "low and slow" method involves roasting the chicken at a low temperature for a longer period. This ensures that the meat is tender and succulent. Preheat your oven to 150°C/300°F and cook the chicken for about 2 hours, basting it occasionally with the juices. This method prevents the meat from drying out and toughening, resulting in juicy, fall-off-the-bone texture.

Method 2: Poach Then Roast

The "poach then roast" method is a two-step process that guarantees juicy meat. First, gently poach the chicken in simmering water or stock for about 30 minutes. Then, remove the chicken from the poaching liquid, pat it dry, and cut it in half. Next, roast the chicken at a high temperature of around 180°C/350°F for 20 minutes or until golden. This method gives you the benefit of juicy meat with a crispy skin.

Serving Suggestions

Bavarian chicken is typically served with a variety of side dishes, including potato salad, French fries, coleslaw, and pretzels. A slice of lemon can also be offered on the side. For a true Bavarian experience, enjoy your chicken with a glass of German beer!

What type of chicken to use for Bavarian chicken

When it comes to making Bavarian chicken, the type of chicken you use can impact the flavour and texture of the final dish. Here are some tips and suggestions on choosing the right chicken for this delicious Bavarian classic.

Firstly, it's important to note that traditional Bavarian chickens tend to be smaller than those found in other parts of the world. A standard German chicken weighs around 1.2 kg (2.75 lbs), which is considered a good size for serving two hungry people. If you can't find smaller chickens, you may need to adjust the recipe and cut the chicken into quarters instead of halves.

When selecting your chicken, look for one that is fresh and of good quality. Check the colour of the skin, which should be pale yellow, and make sure there are no bruises or discolouration. Ensure the chicken is refrigerated and stored properly.

You can choose between a whole chicken or chicken pieces, depending on your preference and the recipe you are following. If you opt for a whole chicken, you will need to cut it into halves or quarters before serving, as per the traditional Bavarian style.

Some recipes call for skin-on chicken, as the crispy skin is a signature feature of Bavarian chicken. In this case, you'll want to ensure the skin is intact and not torn. Other recipes may use skinless chicken thighs or drumsticks, which can be a good option if you prefer darker meat or want to avoid the hassle of dealing with the skin.

When preparing the chicken, remember to wash it thoroughly inside and out and then pat it dry with paper towels. This step is crucial, as it removes any impurities and helps the spices and seasonings adhere better to the chicken.

In terms of seasoning, Bavarian chicken is typically flavoured with a combination of salt, pepper, and paprika. You can either rub these spices directly onto the chicken or create a marinade by mixing them with oil or butter. Some recipes also call for additional ingredients like garlic, rosemary, thyme, or parsley, which can be stuffed inside the chicken or used in the basting mixture.

By choosing the right type of chicken and following traditional preparation methods, you'll be well on your way to creating an authentic and mouth-watering Bavarian chicken dish.

Frequently asked questions