Top 6 German Poultry Dishes

Gänsebraten is a traditional roast specialty consisting of a whole goose that has been brined, stuffed, and roasted to perfection. The goose is typically seasoned with various aromatic herbs and spices such as marjoram, thyme, nutmeg, lovage, cloves, or bay leaves, while the stuffing may include ingredients such as apples, onions, chestnuts, almonds, or bread. Slices of succulent roast goose are the best when paired with sides such as braised red cabbage (Rotkohl), gravy, apple puree, potato dumplings (Kartoffelklöße) or bread dumplings (Semmelknödel), potato salad (Kartoffelsalat), roasted chestnuts, sauerkraut, and spätzle. In Germany, roast goose is traditionally prepared for festive occasions, especially for St. Martin’s Day and Christmas Eve. The roast goose specialty that is usually enjoyed on Christmas Eve has its own name - weihnachtgans or Christmas goose - and it is typically accompanied by potato dumplings and braised red cabbage with apples.Expand

Weihnachtsgans is a traditional German roasted goose that's prepared for Christmas. The goose is typically filled with onions, prunes, chestnuts, apples, and/or dates. It is also often stuffed with a dough or meat filling. It's seasoned with salt, pepper, thyme, and marjoram in most cases. Once prepared, the goose is served with simple staples such as dumplings, spätzle, red cabbage, and gravy. It's believed that the practice of this dish stems from an old Catholic custom – on St.Martins Day (November 11th), a Martins-goose is prepared, and when the fasting period ends, on Christmas Eve, another goose was prepared to celebrate, called Weihnachtsgans.Expand

Wiesn Hendl is the Bavarian roasted chicken, traditionally seasoned only with salt and sometimes parsley, then grilled and sold as half a chicken or whole chicken. During the roasting process, the chicken is often doused with melted butter. It can be found in many beer gardens and it is especially popular during Oktoberfest. When served, hendl is usually accompanied by potato salad or large pretzels called brezn.Expand

Gefüllter gänsehals is a traditional dish consisting of stuffed goose neck. The dish is made with a combination of goose neck, goose liver, bacon, bread rolls soaked in milk, parsley, lemon zest, goose fat, onion, chicken stock, salt, and pepper. The neck is rinsed and one end is sewn closed. The bacon is heated in a pan and fried with diced goose liver and bread roll pieces.. The mixture is sprinkled with parsley, grated zest, salt, and pepper, and it's then ground. The neck skin is filled with the mixture and sewn closed on the other end as well before it's sautéed in goose fat and minced onions. Once the neck turns golden, chicken stock is added to the pan and the dish is simmered over low heat for about an hour. Once done, the stuffed goose neck is served sliced just like a wurst. The dish is served hot or cold.Expand

Ente in bier is a traditional duck-based dish originating from Germany. The dish is usually made with a combination of duck, dark beer, chicken stock, garlic, butter, flour, marjoram, onions, anchovy paste, parsley, celery, lemon zest, bay leaves, thyme, and salt. The duck is cut into pieces, seasoned with salt, and dredged in flour before it's browned in butter on all sides. Dark beer is added to the pan with the chicken stock, garlic, onions, lemon zest, bay leaves, thyme, celery, and parsley. The dish is simmered until the duck becomes tender, and the vegetables, lemon zest, and bay leaves are removed from the pan. A mixture of flour and water is then added to the pan along with the anchovy paste in order to make the gravy. The duck pieces are served on a warm plate and the gravy is poured over the meat.Expand

Woihinkelche is a traditional chicken dish originating from the Rheingau wine-growing area, north of Mainz. It's usually made with a combination of chicken, onions, garlic, cream, butter, mushrooms, white grapes, dry white wine (Riesling is preferred), salt, pepper, oil, and tarragon. The chicken is cut into pieces and rubbed with salt, pepper, and tarragon before it's browned in a pan on all sides. The onions, garlic, and wine are added to the pan and the dish is cooked over low heat. The chicken is removed, and cream is whisked into the sauce until it thickens. The mushrooms are sautéed in butter and added to the sauce along with the chicken. The grapes are added to the pan, the dish is seasoned with salt and pepper, and it's then served hot, ideally with cooked white rice on the side.Expand