Crispy Brauhaus Half-Chicken with Beer-Infused Gravy

A Bavarian masterpiece featuring a brick-pressed half-chicken achieving shatteringly crisp skin through schmaltz rendering, elevated with malty Märzen...

2 generous portions

German Cuisine

🟡Intermediate★★★☆☆

Aug 2, 2025

37 views

Ingredients

ListBento

🥩

1 cup

Low-sodium chicken stock

warm

🥩

1 whole

Air-chilled half-chicken

1.5-2 lbs, backbone removed and flattened

🌾

2 tablespoons

All-purpose flour

🥩

1/4 cup

Rendered chicken schmaltz

🥬

1 large

Celery rib

diced 1/4-inch

🥬

1 large

Yellow onion

halved and thinly sliced

🥬

6 whole

Garlic cloves

smashed with skin on

🥬

1 large

Carrot

peeled and diced 1/4-inch

🥛

1/4 cup

Heavy cream

💧

12 ounces

German Märzen beer

room temperature, divided

🌶️

4 sprigs

Fresh thyme

🌶️

2 tablespoons

Kosher salt

📦

2 tablespoons

Fresh parsley

finely chopped for garnish

🥬

1 teaspoon

Black peppercorns

freshly cracked

🌶️

2 teaspoons

Smoked paprika

🌶️

1 teaspoon

Sweet paprika

🌶️

1 teaspoon

German mustard

📦

1 pinch

Fleur de sel

for finishing

Categories:🥩protein🥬vegetable🍎fruit🌾grain🥛dairy🌶️spice🫒oil💧liquid📦other

Instructions

Step 1

Pat the Air-chilled half-chicken completely dry with paper towels, paying special attention to the skin. Score the thickest parts of the breast and thigh meat with shallow 1-inch cuts to ensure even cooking and maximum schmaltz rendering.

Step 2

Create a dry brine by mixing Kosher salt with Smoked paprika and Sweet paprika. Rub this mixture aggressively under and over the skin, ensuring every crevice is seasoned. Place on a wire rack set over a sheet pan, skin-side up, and refrigerate uncovered for 12-24 hours. This crucial step dehydrates the skin for ultimate crispiness.

Step 3

Remove the Air-chilled half-chicken from refrigeration 45 minutes before cooking to bring to room temperature. Preheat oven to 400°F with a cast-iron skillet or heavy pan inside.

Step 4

Heat the cast-iron skillet over medium-high heat. Add Rendered chicken schmaltz and swirl to coat. When the schmaltz shimmers and just begins to smoke (around 375°F), carefully place the Air-chilled half-chicken skin-side down.

Step 5

Place a foil-wrapped brick or heavy cast-iron press on top of the chicken. This brick-pressing technique ensures maximum skin contact with the hot pan, creating that coveted crackling texture while keeping the meat succulent.

Step 6

Sear undisturbed for 8-10 minutes until the skin turns deep golden and begins to crisp. Listen for the gentle sizzle - this indicates proper schmaltz rendering. Resist the urge to peek too early.

Step 7

Remove the brick, flip the chicken, and add Garlic cloves, Fresh thyme, and half the German Märzen beer directly into the pan. The beer will steam and create aromatic moisture while the bottom sears.

Step 8

Transfer the skillet to the preheated oven. Roast for 25-30 minutes, basting every 8 minutes with the pan juices and remaining German Märzen beer. The internal temperature should reach 160°F in the thickest part of the thigh.

Step 9

Transfer the Air-chilled half-chicken to a cutting board and tent loosely with foil. Rest for 10 minutes - this allows juices to redistribute, preventing dryness.

Step 10

For the gravy, pour off all but 2 tablespoons of fat from the pan, leaving the fond (brown bits) intact. Return to medium heat and sauté Yellow onion, Carrot, and Celery rib until deeply caramelized and the vegetables begin to break down, about 8-10 minutes.

Step 11

Sprinkle All-purpose flour over the vegetables and cook for 2 minutes, stirring constantly to create a roux. This eliminates raw flour taste and creates the gravy's body.

Step 12

Deglaze with 1/2 cup German Märzen beer, scraping vigorously to release every bit of fond. The alcohol will cook off, leaving pure malty essence.

Step 13

Gradually whisk in Low-sodium chicken stock, then Heavy cream and German mustard. Simmer gently for 5-7 minutes until the gravy coats the back of a spoon.

Step 14

Strain the gravy through a fine-mesh sieve, pressing on solids to extract maximum flavor. Season with additional salt and cracked Black peppercorns to taste.

Step 15

Carve the rested Air-chilled half-chicken into breast and leg portions. Plate skin-side up to showcase the mahogany, glass-like crisp skin. Nap generously with the beer-infused gravy.

Step 16

Finish with a scattering of Fresh parsley and a final flourish of Fleur de sel over the skin for explosive flavor contrast.

✨Chef's Tips

★The overnight dry brine is non-negotiable for restaurant-level crispy skin. The salt draws moisture from the skin while paprika enzymes break down proteins, creating a chicharrones-like texture when seared.
★Monitor your schmaltz temperature religiously - if it starts smoking heavily, it's too hot and will burn the skin. Ideal frying temperature is 350-375°F. The brick press should sizzle gently, not violently.
★For the silkiest gravy, strain twice - first through a chinois or fine-mesh, then through cheesecloth. This removes all vegetable particles that could break the emulsion when the cream is added.
★Reserve 2 tablespoons of the schmaltz before making gravy - this liquid gold can be used to sauté potatoes or vegetables as a chef's treat, carrying the malty beer notes throughout your entire meal.
★The final Fleur de sel application creates a flavor explosion through salting contrast - the crunchy salt crystals burst against the rich gravy and crispy skin, awakening the palate between bites.

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