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Bavarian Hendl: A Roasted Chicken Tradition
When I think about Oktoberfest, one of the first things that comes to mind is Hendl—the classic roasted chicken rotating on spits that’s a staple at the Wiesn festival. This simple yet flavorful dish is near and dear to me, not just because of its deep roots in German tradition, but also because it reminds me of the roadside stands in Berks County where I grew up, where you could get a half chicken dinner that was just as good as anything you’d find at a restaurant. The aroma of roasted chicken, seasoned just right and cooked to perfection, is something that transports me right back to those early days and to the lively atmosphere of Oktoberfest.
The Popularity of Hendl at Oktoberfest
Hendl is a dish that has become synonymous with Oktoberfest, the world’s largest beer festival held annually in Munich. If you’ve ever been to Oktoberfest, you know that the sight of rows upon rows of rotisserie spits, each turning slowly over an open flame, is as iconic as the beer tents themselves. These spits are loaded with whole chickens, seasoned simply with salt, pepper, and paprika, and roasted until the skin is perfectly crispy and the meat is tender and juicy. It’s a scene that’s repeated throughout the festival grounds, with the tantalizing aroma of roasted chicken filling the air and drawing festival-goers from all corners of the event.
The popularity of Hendl at Oktoberfest is easy to understand. It’s the perfect food to enjoy with a cold Maß of beer—comforting, flavorful, and easy to eat with your hands. Whether you’re sitting at a long communal table with friends or walking around the festival grounds, a Hendl is the perfect accompaniment to the lively atmosphere of Oktoberfest.
Roadside Stands in Berks County
Growing up in Berks County, Pennsylvania, I was surrounded by the flavors and traditions of German-American cooking. One of my favorite memories from those days is stopping by the roadside stands that sold half chicken dinners. These stands, often run by local community groups or small family businesses, were a common sight along the highways and backroads. They’d set up big rotisserie grills right there by the roadside, with the smell of roasting chicken wafting through the air, enticing anyone driving by to stop and grab a meal.
The chickens were always seasoned simply but perfectly, with crispy skin and moist, flavorful meat. These dinners were a treat, something to look forward to on weekends or after a long day. They were also a reminder of the strong German heritage that runs through the region—a heritage that has always been deeply connected to food and community.
Cooking Hendl at the Reading Liederkranz
The Reading Liederkranz, a local German club where I spent a lot of time growing up, also keeps the tradition of roasting Hendl alive. Just like at Oktoberfest, they cook the chickens outside on spits, turning them slowly over an open flame until they’re perfectly roasted. Watching those rows of chickens turn, with the smell of smoke and spices in the air, is an experience that never gets old. It’s a reminder of how food can bring people together, creating a sense of community and shared tradition.
At the Liederkranz, Hendl is often served at festivals and special events, where it’s paired with traditional sides like potato salad, sauerkraut, and pretzels. It’s a simple dish, but one that’s always a hit—no matter how many times you’ve had it before, there’s something about that first bite of crispy skin and juicy meat that’s just irresistible.
Roasting Bavarian Hendl at Home
While there’s nothing quite like Hendl roasted over an open flame, you can still capture a lot of that flavor by roasting the chicken in your home oven. The key is to use a few simple ingredients and to roast the chicken slowly, allowing the skin to crisp up while keeping the meat tender and juicy.
Here’s my recipe for roasting Hendl in the oven—perfect for when you’re craving a taste of Oktoberfest or a reminder of those roadside chicken dinners from Berks County.
Ingredients:
- Whole Chicken: 1 (about 3-4 pounds)
- Salt: 1 tablespoon
- Pepper: 1 teaspoon
- Paprika: 1 tablespoon (preferably sweet Hungarian paprika)
- Garlic Powder: 1 teaspoon
- Onion Powder: 1 teaspoon
- Lemon: 1, halved
- Fresh Thyme: 4-5 sprigs
- Butter: 2 tablespoons, softened
- Olive Oil: 2 tablespoons
Instructions:
- Prepare the Chicken:
- Preheat your oven to 375°F (190°C).
- Remove the chicken from the refrigerator and let it come to room temperature for about 30 minutes. Pat the chicken dry with paper towels, both inside and out. This helps ensure that the skin will get crispy.
- Season the Chicken:
- In a small bowl, mix together the salt, pepper, paprika, garlic powder, and onion powder.
- Rub the chicken all over with the softened butter, making sure to get under the skin where possible. This will help keep the meat moist and add flavor.
- Rub the seasoning mixture all over the chicken, both inside and out.
- Stuff the cavity of the chicken with the lemon halves and fresh thyme sprigs.
- Prepare for Roasting:
- Place the chicken breast-side up on a roasting rack set in a roasting pan. Drizzle the olive oil over the chicken, then truss the legs with kitchen twine to help the chicken cook evenly.
- If you don’t have a roasting rack, you can create a makeshift one by placing a few thick slices of onion or carrot under the chicken in the roasting pan.
- Roast the Chicken:
- Place the chicken in the preheated oven and roast for about 1 hour and 15 minutes to 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C) when measured in the thickest part of the thigh.
- About halfway through the cooking time, baste the chicken with the juices that have collected in the bottom of the pan. This helps keep the skin moist and flavorful.
- If the skin starts to get too dark before the chicken is fully cooked, you can cover it loosely with aluminum foil.
- Rest and Serve:
- Once the chicken is fully cooked, remove it from the oven and let it rest for about 10-15 minutes before carving. This allows the juices to redistribute throughout the meat, making it more tender and flavorful.
- Carve the chicken into pieces and serve with your favorite sides. Traditional accompaniments include potato salad, sauerkraut, or a simple green salad.
Hendl – Bavarian Roast Chicken
Ingredients
- 3-4 pound chicken, whole
- 1 tbsp kosher salt
- 1 tsp black pepper, freshly ground
- 1 tbsp paprika, Hungarian sweet
- 1 clove garlic, minced
- 1 tsp onion powder
- 1/2 lemon, juiced
- 4-5 sprigs fresh thyme
- 2 tbsp butter, unsalted and softened
Instructions
Prepare the Chicken:
- Preheat your oven to 375°F (190°C).
- Remove the chicken from the refrigerator and let it come to room temperature for about 30 minutes. Pat the chicken dry with paper towels, both inside and out. This helps ensure that the skin will get crispy.
Season the Chicken:
- In a small bowl, mix together the salt, pepper, paprika, minced garlic, and onion powder.
- Rub the chicken all over with the softened butter, making sure to get under the skin where possible. This will help keep the meat moist and add flavor.
- Rub the seasoning mixture all over the chicken, both inside and out.
- Stuff the cavity of the chicken with the lemon halves and fresh thyme sprigs.
Prepare for Roasting:
- Place the chicken breast-side up on a roasting rack set in a roasting pan. Drizzle the olive oil over the chicken, then truss the legs with kitchen twine to help the chicken cook evenly.
- If you don’t have a roasting rack, you can create a makeshift one by placing a few thick slices of onion or carrot under the chicken in the roasting pan.
Roast the Chicken:
- Place the chicken in the preheated oven and roast for about 1 hour and 15 minutes to 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C) when measured in the thickest part of the thigh.
- About halfway through the cooking time, baste the chicken with the juices that have collected in the bottom of the pan. This helps keep the skin moist and flavorful.
- If the skin starts to get too dark before the chicken is fully cooked, you can cover it loosely with aluminum foil.
Rest and Serve:
- Once the chicken is fully cooked, remove it from the oven and let it rest for about 10-15 minutes before carving. This allows the juices to redistribute throughout the meat, making it more tender and flavorful.
- Carve the chicken into pieces and serve with your favorite sides. Traditional accompaniments include potato salad, a simple green salad, or fried potatoes.
Notes
Frequently Asked Questions (FAQ)
1. Can I use a different type of seasoning for Bavarian Hendl?
Yes, while the traditional seasoning is a simple mix of salt, pepper, and paprika, you can certainly experiment with other spices. Some variations include adding ground caraway seeds, smoked paprika, or even a bit of mustard powder for an extra kick.
2. How do I know when the chicken is fully cooked?
The best way to ensure that your chicken is fully cooked is to use a meat thermometer. Insert the thermometer into the thickest part of the thigh, being careful not to touch the bone. The chicken is done when the internal temperature reaches 165°F (74°C).
3. Can I make Bavarian Hendl on a rotisserie grill?
Absolutely! If you have a rotisserie grill, this is a fantastic way to cook Hendl, as it replicates the traditional method used at Oktoberfest and at places like the Reading Liederkranz. Just be sure to season the chicken well and cook it slowly over medium heat until the skin is crispy and the meat is fully cooked.
4. What sides should I serve with Bavarian Hendl?
Bavarian Hendl pairs wonderfully with a variety of traditional sides. Some of my favorites include potato salad, sauerkraut, pretzels, and a simple green salad. It’s also delicious with roasted root vegetables or mashed potatoes.
5. Can I prepare the chicken in advance?
Yes, you can season the chicken and store it in the refrigerator for up to 24 hours before roasting. This can actually help the flavors to penetrate the meat more deeply. Just be sure to let the chicken come to room temperature before roasting for even cooking.
Final Thoughts
Bavarian Hendl is more than just a meal—it’s a tradition that brings people together, whether at Oktoberfest, a local German club like the Reading Liederkranz, or even at a roadside stand in Berks County. It’s a dish that’s simple yet full of flavor, with crispy skin and tender, juicy meat that’s hard to resist.
Whether you’re making it for a special occasion or just because you’re craving a taste of Oktoberfest at home, I hope this recipe for roasting Hendl in the oven brings a bit of that Bavarian tradition to your table. Enjoy!
