Oktoberfest Zinzinnati Spit-Roasted Chicken

R

richard-in-cincy

Well-known member
This recipe was in the Cincinnati Enquirer today and looks very interesting. I'm making it this weeekend. The recipe is from Georg Fraundorfer who owns the Black Forest restaurant in Cincy. They've been making this chicken at the restaurant for 42 years according to the article and they have been serving it at Oktoberfest Zinzinnati for quite some time as well. (Cincinnati's Oktoberfest celebration is second in size only to sister city München's).

MÜNCHNER BRATHENDL (MUNICH-STYLE ROTISSERIE ROASTED CHICKEN)

SERVES 2.

INGREDIENTS

• 3 lb whole fresh chicken

• Sprig parsley

• 1 tablespoon sweet Hungary paprika

• 1 tablespoon Lawry's Seasoned Salt

• 1/2 tablespoon salt

• 1/2 tablespoon pepper

• 1/2 cup milk

INSTRUCTIONS

1. Mix dry seasonings together in a bowl, add milk and mix with a whisk to make a paste the thickness of a light creamy soup. Add more milk if needed to get the right consistency.

2. Wash and pat dry chicken. Put a sprig of parsley inside the cavity of the chicken.

3. Mount the chicken on a rotisserie rod and fasten so the drumsticks don't hang.

4. With a brush, paint the entire outside of the chicken with the paste.

5. Roast the chicken over medium heat while rotisserie is turning.

6. Cook until chicken reaches an internal temperature of 165 degrees and is golden brown, approximately 1 hour. (If you don't have a rotisserie, you can roast the chicken in the oven at 350 degrees for 1 hour.)

Serve it up with a green salad with vinaigrette, potato pancakes, and sauerkraut with a stein of Beck's or Warsteiner and you'll be dancing on the table singing "In München stet ein Hofbräuhaus" before you know it!

 
I'm transported back to Sept of '72 and Munich during the Olympics, hoisting my first "legal" brews

with the most international of table companions at the Hofbrauhaus. Thanks for the memory.

 
That Hof...

I spent many an evening there in my youth (and some afternoons!). What was always so funny was turning the corner into the Plätz'l after morning coffee and the place was already throbbing. But in my older age, I much prefer Schneider Weißes Brauhaus on Im Tal, just east of the Marienplatz: http://www.weisses-brauhaus.de/. They make the BEST wheat beer in the known universe and the Bavarian home cooking is second to none.

Link is a good guide to Munich beers with a nice pic of the Hofbräuhaus.

http://www.europeanbeerguide.net/munibrew.htm

 
Great site. He likes the Schneider too. Sad thing is, no matter how hard I tried, I don't like beer

 
me neither! got a big mug of beer in munich during oktoberfest and had to keep watering it down

with gingerale - the worlds largest shandy i believe.

 
You must log in or register to reply here.
Back
Top