Recipes

Oktoberfest Orchard & Onion Beer Brats with Claire Robinson

This isn't your traditional Oktoberfest chicken. “How to MEAT” is back with Claire Robinson for a special Oktoberfest set of episodes. Recipe for Schaller & Weber Courtesy of Claire Robinson, 2017

Oktoberfest Orchard & Onion Beer Brats with Claire Robinson

This isn't your traditional Oktoberfest chicken. “How to MEAT” is back with Claire Robinson for a special Oktoberfest set of episodes. Recipe for Schaller & Weber Courtesy of Claire Robinson, 2017
 
 
Ingredients

1 chicken, approximately 6 pounds, de-boned (butcher can do for you) except for wings and leg tips
2 tablespoons Schaller & Weber sweet and spicy mustard
Kosher salt and freshly cracked black pepper, to taste
4 Schaller & Weber andouille sausages
3 tablespoons butter, room temperature
Directions

Preheat oven to 400 degrees.

Dry the skin of the chicken with paper towels and place the chicken skin side down, legs and wings opened on work surface. Spread mustard on exposed meat of chicken and season with salt and pepper. Lay sausages on top of mustard and fold chicken sides together to create a “whole chicken,” securing with toothpicks at the seams. Using kitchen twine, tie the wings and leg tips tight to the birds body to prevent burning and overcooking of thinner areas. Place the chicken in a roasting pan (on roasting rack if available) toothpick sewn seam side down, and breast up. Rub 2 tablespoons butter all over the surface of the breast side up chicken; season with salt and pepper.

Roast chicken in preheated 400 degree oven, uncovered, approximately 10 to 12 minutes or until a golden brown skin is reached; then reduce oven temperature to 325 and cover with aluminum foil. Roast an additional and approximate 45 minutes, or until a meat thermometer reads 165 degrees and juices run clear. Remove chicken and tent with foil until ready to carve.

Carve by slicing chicken in full breast to back slices. Once sliced, serve immediately.
EAT & ENJOY!!!


Yield: 6 servings.
Products featured in this recipe:

Ingredients

1 chicken, approximately 6 pounds, de-boned (butcher can do for you) except for wings and leg tips
2 tablespoons Schaller & Weber sweet and spicy mustard
Kosher salt and freshly cracked black pepper, to taste
4 Schaller & Weber andouille sausages
3 tablespoons butter, room temperature
Directions

Preheat oven to 400 degrees.

Dry the skin of the chicken with paper towels and place the chicken skin side down, legs and wings opened on work surface. Spread mustard on exposed meat of chicken and season with salt and pepper. Lay sausages on top of mustard and fold chicken sides together to create a “whole chicken,” securing with toothpicks at the seams. Using kitchen twine, tie the wings and leg tips tight to the birds body to prevent burning and overcooking of thinner areas. Place the chicken in a roasting pan (on roasting rack if available) toothpick sewn seam side down, and breast up. Rub 2 tablespoons butter all over the surface of the breast side up chicken; season with salt and pepper.

Roast chicken in preheated 400 degree oven, uncovered, approximately 10 to 12 minutes or until a golden brown skin is reached; then reduce oven temperature to 325 and cover with aluminum foil. Roast an additional and approximate 45 minutes, or until a meat thermometer reads 165 degrees and juices run clear. Remove chicken and tent with foil until ready to carve.

Carve by slicing chicken in full breast to back slices. Once sliced, serve immediately.
EAT & ENJOY!!!


Yield: 6 servings.
Products featured in this recipe: