Augustiner Wiesnhendl


Rating: 3.0 / 5.00 (2 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Ingredients:









Instructions:

1 Preheat the electric kitchen oven to 200 degrees – grilling is even better with convection (190 degrees ). Place an oven rack on the middle shelf of the stove and a deep baking tray on the shelf below.

2 Rinse the parsley and pluck the leaves. Rub the tenderloins inside and out with salt. Tuck the parsley and a nut-sized piece of butter into each tenderloin.

3 Place the tenderloins breast side up on the rack and brush with butter. Cook in a 200 °C oven (gas: level 3, convection oven 190 °C) for 20 minutes, repeatedly brushing with fresh butter – not with the drippings.

4 Then increase the temperature to 225 °C and cook the chicken for 25 minutes, brushing it repeatedly, until it is crispy. Leave to rest for 5 minutes in the open oven, then cut in half with a large kitchen knife or poultry shears. Bring to the table immediately – with a giant pretzel.

It only becomes really original on a rotating spit with a grill fire. Host Vollmer also recommends only using chicken fed with vegetable feed from species-appropriate floor husbandry, as well as fresh barrel butter.

Leave a Comment