| Cuisine: German | Type: Main Course | Serves: 2-4 |
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Source:
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Chat GPT |
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Attributes:
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Comments:
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A classic German Brathähnchen is wonderfully simple—the goal is very crisp, deeply seasoned skin and juicy meat rather than a complicated marinade. |
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Serving Suggestions:
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The quintessential presentation is ½ Brathähnchen per person, cut straight down the middle, with Pommes Frites or German potato salad and perhaps a simple cucumber salad. |
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Ingredients:
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1 3-1/2 to 4-1/2 pound whole chicken 2 tbs. softened butter 1½ tsp. sweet Hungarian or German paprika 1 tsp. fine salt ½ tsp. freshly ground black pepper ½ tsp. garlic powder ½ tsp. dried marjoram ¼ tsp. caraway, finely ground — optional but very German ½ lemon A few sprigs parsley or marjoram |
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Instructions:
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1. Heat the oven to 425°F / 220°C. Pat the chicken extremely dry, including inside the cavity. 2. Mix the butter with the paprika, salt, pepper, garlic, and marjoram. Rub it thoroughly over the chicken. Put the lemon and herbs in the cavity and tie the legs loosely together. 3. Place breast-side up on a rack over a roasting pan. Roast about 55–70 minutes, depending on size, until deeply golden and crisp and the thickest part of the thigh reaches at least 165°F / 74°C. I (the AI author) prefer taking thighs closer to 175°F, which gives them a better texture while the breast stays juicy. 4. For an especially good Hähnchenwagen-style crust, during the last 10–15 minutes, brush the chicken with a little melted butter mixed with another pinch of paprika. If necessary, briefly use the broiler to really crisp the skin. |
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Related recipes:
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None |
2026-10-07