East German Broiled Chicken...

Today we remember the fall of the Berlin Wall 20 years ago. East Germany
had it's own food culture, and here is their "fast food" version of broiled
chicken. If you had ever visited the German Democratic Republic, you would
have noticed that chickens on the Eastern side of the Wall were pretty
skinny birds...!!! :


http://germanfood.about.com/od/meatb...roiler.htm?p=1

Background:

"A review of German food would not be complete without looking at recipes
stemming from a 50 year, state-imposed culinary exile found in the former
East Germany. East German food reflects the ingredients that they could buy
from the East Bloc, Cuba and other sympathetic states. There were often many
substitution suggestions, in case of shortages.

This recipe was used in the "HO-Gaststätte Goldbroiler" (HO stands for
Handelsorganisation ), a GDR, a state-run catering operation which opened in
1970 as the first broiler restaurant in Erfurt, Germany. The GDR (former
East Germany or German Democratic Republic) offered "Fast Food" but changed
the names common in the west. So a hamburger became a "Grilletta", a hot dog
was a "Kettwurst" and fried chicken was not called "Grillhähnchen" but
"Broiler or Goldbroiler" possibly to give it a royal touch.

The recipe was also shown on the GDR television show "Der Fernsehkoch
empfiehlt..." (The tv chef recommends.) with Kurt Drummer, which ran from
1958 for 25 years, about 650 shows. He updated and popularized "grandma's
recipes" with help from HO and Konsum products, both were state run shops.

The Restaurant Broiler - Based on the Original DDR Goldbroiler Recipe

Brathaenchen - East German Recipe for Fried or Grilled Chicken

Here is a recipe for restaurant grilled chicken or "Broiler". Served with a
sweet sour, paprika flavored sauce, this grilled or fried chicken is an East
German oldie but goody. The recipe for fried chicken was developed to let
GDR citizens in on Western fast food which was growing in popularity but it
has a distinctly German twist.

Makes 4 servings.

Plan for time to marinate meat (up to 24 hours) or make sauce separately in
25 minutes.

Prep Time: 20 minutes
Cook Time: 1 hour, 00 minute

Ingredients:

***Marinade***

1 broiler chicken cut in four parts or 3 lb. chicken pieces, bone-in
1/2 tsp. salt
1/4 tsp. pepper
1 T. ground Hungarian paprika, sweet or sharp
2-3 T. lemon juice
1/2 c. chopped parsley
1 onion, chopped
1 T. oil

***Sauce***

Oil for browning
1 onion, sliced
1 T. ground Hungarian paprika, sweet or sharp
1 c. apple juice
1/2 - 1 c. chopped, roasted red peppers from a jar

***To Thicken the Sauce***

1 T. white vinegar
1 c. milk
1 T. flour, either white or brown rice flour
1 apple, grated.

Directions to Recipe:

Mix the marinade ingredients and brush or pat them on all the chicken parts.
Place the chicken in a large bowl or plastic bag, cover and refrigerate
between 2 hours to overnight.

Heat one to two tablespoons oil in a large skillet. Shake off excess
marinade from chicken pieces and brown chicken in the oil. Remove chicken
from pan and add onion slices. Brown for several minutes, then add apple
juice. Place the chicken back in the pan, cover and simmer until chicken is
almost done.

Add the chopped peppers and cook for a few more minutes, until chicken is
done.

Meanwhile, mix the milk with vinegar and let stand for 5 minutes.

Remove chicken and keep warm.

Make a smooth paste with the flour and a little of the milk.

Stir the flour paste into the cooking liquid.

Mix the sour milk into the sauce, add the grated apple and bring to a boil.

Serve with the chicken.

Alternatively (as pictured) grill the chicken pieces on the barbeque and
serve plain or with sauce on the side.

Serving suggestion shown: Brown rice and grilled eggplant. Also good with
"Pomme Frites" (French fries) or mashed potatoes and a green salad.

You might also enjoy making the sauce without marinating the chicken, first.
Just fry chicken pieces of your choice (or baked chicken fingers), make the
sauce and serve.

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