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Wienerwald Roast Chicken recipe needed.

Started 1331586330.763 in Recipe Swap | Last reply 1331947419.533 by patbz

This is a lovely roasted chicken with crispy skin

like that served at Lums Restaurant in Bellevue, Ne.

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Nightowlz1331588602.1739399 PostsRegistered 10/6/2004

I found this online but have no idea if it's like Wienerward Chicken since I have never ate it.

"If you have a spit roaster (the "set it and forget it" thing), coat a fryer (or roaster)with this simple mixture of 3 parts spanish or hungarian paprika 1 part kosher salt. It MUST be this ratio and MUST be kosher salt for it to succeed. Rub into whole chicken and store it in a storage/frezer bag or a good zip lock bag in refrigerator for AT LEAST 24 hours. Roadt it on spit for 15 minutes per pound. It you have a temerature setting - 20 minutes high, 20 minutes medium, then 20 minutes on low. The meat will fall off the bones. Stack it nicely or slice it as you go for buffet. THEY WILL LOVE IT - It will disappear! (You might even want to marry me !!) This is the famous Wienerwald chicken recipe famous in Europe (started in Germany). Let me know !"

“If there are no dogs in Heaven, then when I die I want to go where they went.” Will Rogers

Brandiw1331588629.633884 PostsRegistered 12/7/2011
Mix together 3 parts Hungarian paprika and 1 part KOSHER salt.......rub/massage into chicken covering entire bird. Store in air tight container or plastic bag and refrigerate for a minimum of 24 hours. Roast as you normally would at 425* after bringing chicken to room temp. Enjoy. Last edited on 3/12/2012

Last edited on 3/12/2012

springers1331590076.4636744 PostsRegistered 8/27/2008so cal

My neighbor worked at BBQ Galore and gave us this tip;

Rub Paprika inside and out and BBQ on grill with heat off on the side with the chicken. Heat the BBQ and then turn off side with chicken when cooking. The BBQ with the lid closed will stay at around 400. The skin will be crispy and not burn. Just turn once over when skin is desired color. The juices should run clear or check with thermometer. The chicken is so tender.

Last edited on 3/12/2012

Last edited on 3/12/2012

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patbz1331596266.86885 PostsRegistered 7/25/2006White Mountains AZ

I loved weinwald chicken when I lived in Germany and have easily made similar for years using a Spanek roaster (google it). You preheat oven to 375, take thawed chicken and insert into Spanek and place on a pan filled with 1/2 " water, and roast in oven after seasoning chicken--easy and delicious!

patbz1331596270.51885 PostsRegistered 7/25/2006White Mountains AZ

I loved weinwald chicken when I lived in Germany and have easily made similar for years using a Spanek roaster (google it). You preheat oven to 375, take thawed chicken and insert into Spanek and place on a pan filled with 1/2 " water, and roast in oven after seasoning chicken--easy and delicious!

patbz1331596413.377885 PostsRegistered 7/25/2006White Mountains AZ

I loved weinwald chicken when I lived in Germany and have easily made similar for years using a Spanek roaster (google it). You preheat oven to 375, take thawed chicken and insert into Spanek and place on a pan filled with 1/2 " water, and roast in oven after seasoning chicken--easy and delicious!

Sarka1331680217.29715 PostsRegistered 7/5/2011

Nightowlz,

Thank you for this recipe ! I have it curing in the refridgerator now.

I will cook it tomorrow.

Yes, a spit is involved. I have none, but will manage .

I wonder if this is as scrumptious as the street vendor's chicken

was at Christmas time in Linz, Austria.

Oh yum!

Sarka

Sarka1331848099.10715 PostsRegistered 7/5/2011

Something awry here. Chicken looked beautiful, great color, but

as it was extra salty , it was inedible. I wonder if it should have water to make a brine,

or be rinsed before cooking.....hmmm.

depglass1331860236.87723713 PostsRegistered 11/14/2006

Maybe the rotation on a spit has something to do with lack of saltiness??? Someone please answer this poster, I want to try this and my Ronco has bit the dust.

Brandiw1331910854.59884 PostsRegistered 12/7/2011
Sarka.....how much salt did you use ? You can regulate the amount...for example, I mix 3 tablespoons of paprika and 1 tablespoon of kosher salt and rub entire chicken. Depending on the size of the chicken, I might have leftover rub which I discard. I have never had extreme saltiness and I roast in the oven... Last edited on 3/16/2012

Last edited on 3/16/2012

patbz1331947419.533885 PostsRegistered 7/25/2006White Mountains AZ

Go to Spanek.com; this is the best way to replicate Weinerwald chicken (I've been using mine for 25 yrs).

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