Wiesn Hendl, or Oktoberfest Roast Chicken, is one of the most popular dishes at the Oktoberfest in Munich. It is a whole chicken that is roasted over an open flame until the skin is crispy and the meat is cooked through. The chicken is then served with a side of bread and potato salad.
The history of the Wiesn Hendl dates back to the 19th century. The story goes that in 1885, a chicken salesman named Joseph Ammer was granted the first license to sell roast chicken at Oktoberfest. Ammer’s style of chicken was a hit with the festival-goers, and soon other vendors began selling them as well. Today, Wiesn Hendl is a staple of Oktoberfest with over 800,000 chickens sold (and devoured) each year. The chickens are typically sourced from local farms, and they are roasted over wood fire to give them their distinctive flavor.
Wiesn Hendl -Oktoberfest Roast Chicken
Equipment
- Roasting pan
- Rack
- Small bowl
Ingredients
- 3 lb Chicken, whole free range
- 1 bunch Parsley
- 2 tbsp Butter
- 1 tbsp Vegetable oil
- ¼ cup Dark beer
- 2 tsp Kosher salt
- 1 tsp Coarse black pepper
- 1 tsp Paprika
- ½ tsp Celery salt
- ½ tsp Ground rosemary
Instructions
- Preheat oven to 350℉ (175℃). Rinse chicken inside and out. Pat dry.
- Add butter, oil, and beer to a small bowl. Microwave until the butter is soft. Add spices and stir to combine. Rub chicken with mixture inside and out.
- Place chicken on a rack set inside a roasting pan. Stuff parsley into the chicken. Roast uncovered, basting with remaining butter mixture and juices every 20 minutes. Chicken is done when it turns golden brown and reaches an internal temperature of 180℉ (85℃), about 1 hour and 15 minutes.
- Remove chicken from oven and cut into 2 halves. Serve 1 half per person with potato salad, a slice of rye bread or a pretzel, and sweet Bavarian mustard for dipping.
