Wiesn Hendl
preparation: 90 min.
Ingredients for 4 servings:
1 whole chicken
4 stalks flat parsley
4 tbsp butter
Marc’s Wiesn Hendl Spice Rub
Utensils:
oven, butcher’s twine
Directions:
Let
the
chicken
get
to
room
temperature.
in
a
small
pan
heat
3
tbsp
of
the
butter.
Slather
the
chicken
outside
and
inside
with
the
warm
butter.
Sprinkle
with
Marc’s
Wiesn
Hendl
Spice Rub, using 1 tbsp per ½ lb of chicken and massage into the meat.
With
the
butcher’s
twine
pull
the
wings
tight
to
the
body,
then
bind
the
ankles
of
the
legs
together,
knot
the
strings.
Put
the
parsley
with
the
remaining
butter
in
the
cavity.
Preheat
the oven to 400°F and roast the hendl for 90 minutes, basting it with the drippings periodically, until crisp on the outside and tender inside. Serve with pretzels and ice cold beer.
Side Dishes:
pretzels, beer, green salad
Wiesn Hendl Spice Rub
This
is
an
authentic
recipe
for
the
Wiesn
Hendl
served
in
the
beer
tents
at
the
Munich
Oktoberfest.
The
Oktoberfest
in
Munich
is
called
Wiesn
and
Hendl
is
bavarian
for
chicken.
Hendl
is
one
of
the
best
selling
dishes
in
the
tents.
Crisp
golden
brown
skin
and
tender,
juicy
meat,
served
with
icecold
beer
and
fresh
baked
Pretzels
called Brezn, what a feast.
