Crunchy Wiesnhendl (chicken) from the grill - "An Oktoberfest delicacy"

Now for barbecue season, a very special treat and super.

ingredients

1 fresh chicken about 1200 g
1 small bunch of parsley
about 50 g butter
Salt pepper
some peppers
1-2 toes of garlic
3-4 lemon slices

preparation

The chicken 1 hour before grilling, wash, dab dry possibly cut off the abbreviation, season with a salt, pepper, paprika mixture inside and outside more or less vigorously, depending on taste, let rest for one hour.

The chicken with washed and still well wet parsley with stalks, roughly crushed, the butter, the garlic and the lemon slices to fill, sew up or pointed popular closure. The still moist parsley leaves the chicken even juicier.

After resting for 1 hour put on the spit and hang in the hot grill, under the chicken, the coals slightly to the side, put a refractory shape under it to catch the leaking juice. In the form a sip of beer give, so that the dripping juice does not burn immediately. Brush in every 10 minutes with the spilled juice, brush in every 3 minutes for the last 10 minutes. The chicken is even when the juice that runs from the abdomen, clear and no longer bloody.

This fits Bay. Potato salad, https://steemit.com/food/@hforstner/bavarian-potato-salad-a-delicacy-from-my-homeland home a pretzel, bread rolls or fresh farmhouse bread. Fried potatoes or French fries are also available.

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