Difference between revisions of "Hendl"
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[[File:Hendl 001.jpg|600px]] | [[File:Hendl 001.jpg|600px]] | ||
| − | After seasoning with salt, the Hendl is grilled in one piece on a stick and sold either as a whole chicken or half a chicken. The Hendl is usually eaten in combination with a [[Brezn]]. | + | After seasoning with salt and sometimes staffed with parsley, the Hendl is grilled in one piece on a stick and sold either as a whole chicken or half a chicken. The Hendl is usually eaten in combination with a [[Brezn]]. |
[[File:Hendl 002.jpg|600px]] | [[File:Hendl 002.jpg|600px]] | ||
| + | |||
| + | == Simple Hendl Recipe == | ||
| + | |||
| + | Ingredients: | ||
| + | |||
| + | 1 fresh or frozen chicken | ||
| + | Salt and Pepper | ||
| + | Butter | ||
| + | |||
| + | Defrost the chicken. Remove all giblets from the defrosted or fresh chicken, wash the chicken and dry the it carefully with a paper towel. Preheat the baking oven up to 200°C and melt some butter on the baking tray. Season the chicken with salt and pepper and place in oven for approximately one hour. Every now and then douse the chicken with the melted butter. Take the chicken out when it is golden-brown. | ||
[[de:Hendl]] | [[de:Hendl]] | ||
Revision as of 09:12, 6 November 2012
Many beer gardens offer Hendl at the food stalls in the self-serviced area. Hendl is a roasted chicken, also called Brathähnchen or Broiler (in the former eastern part of Germany).
After seasoning with salt and sometimes staffed with parsley, the Hendl is grilled in one piece on a stick and sold either as a whole chicken or half a chicken. The Hendl is usually eaten in combination with a Brezn.
Simple Hendl Recipe
Ingredients:
1 fresh or frozen chicken Salt and Pepper Butter
Defrost the chicken. Remove all giblets from the defrosted or fresh chicken, wash the chicken and dry the it carefully with a paper towel. Preheat the baking oven up to 200°C and melt some butter on the baking tray. Season the chicken with salt and pepper and place in oven for approximately one hour. Every now and then douse the chicken with the melted butter. Take the chicken out when it is golden-brown.
