Hey y’all I’m Claire Robinson, I am a
chef. You might know me for five ingredient cooking, but I’m about
to get wacky and wild at Zum Schneider for my version of one of the most iconic
Oktoberfest dishes the rotisserie chicken So since I don’t have a rotisserie I thought all right I’ve got to figure out
a way to make a version of a chicken. I could do a classic roasted chicken or I
could bring my little southern flair up into some German action. I have a chicken
it is deboned in the middle. Now this is something you probably want to ask your
butcher to do and the reason it’s deboned is because I’m about ready to stuff this
thing with andouille sausage. Now I’m starting with Schaller and Weber’s Bavarian
Sweet and Spicy Mustard and I’m just gonna coat the inside of this bird. I’ve
got smoked sea salt and I’ve got pepper now andouille sausage from Schaller and
Weber is so flavorful you really don’t need anything else in this chicken. Now
that my big flat bird is all laid out I’m gonna make him look like a chicken
again. So bring him back bring all the skin back together and now you get to be
a surgeon and sew him back up. Now I’m using little toothpicks. You could just
tie him if you prefer. I like to do both and basically I’m just trying to make
sure all those andouille sausage that are tucked in there stay in there. So now he
looks like a chicken again. I’m gonna flip him over. Hello. Now I’m gonna do the
little top here you want to make sure you get the little
legs tied up tight because those little loose ends will burn. I’m gonna add a
little bit of butter, some salt and some pepper and that’s it. I’m gonna put him
in a 400 degree oven. As soon as that’s golden-brown put a big piece of foil on
the top and let him finish cooking til the meat thermometer says it’s safe. I’ll see
y’all in about 45 minutes to an hour when this thing is done I’ll be probably be three
sheets to the wind because I have a lot of beer to drink. Hey y’all, I actually have
Sylvester Schneider here from Zum Schneider You can notice I’ve had a
little dress change and I was hoping that the owner, this really hard to do, would
try my chicken. I’m a complete vegetarian so I can’t possibly. Oh my gosh, no way he’s
not. So I will cut you a pretty piece Yeah as long as as long as you keep it
at the chicken it’s all good. Just chicken? No, no I mean the knife.
Well I won’t put it to your neck I promise unless you don’t like it and
then maybe I’ll put it to the neck. So basically this is my version of an
Oktoberfest chicken not the rotisserie. Mmm it’s delicious. It’s absolutely
amazing but it’s even more amazing because Claire fed it to me.
Ha, well he dressed me into a ‘Dirndl’ so I had to feed him at least something right?
Oktoberfest is so much fun I think that you should celebrate all year long.
Come see Sylvester if you happen to be in New York City and have a big giant
this isn’t even a pint this is a quart. (It’s called a Mass)- of beer. PROST!