Every two years, my friends and I visit Bavaria, Munich to be exact, to experience the largest beer festival in the world, Oktoberfest. We have been at this since 1993, and it gets better every time! This year will be our 20th Anniversary Commemorative Trip. Upon arrival, we will follow the standard plan to meet up at the Hofbrauhaus, and then head out to the Oktoberfest grounds. We then spend the next 7 days drinking, singing, eating, and riding around in trains. We fly back on the following Sunday and are back at the office working on Monday morning.
Our cadre has grown through the years, where in 2005 we had a record group of 17 brave souls! It started out as 5-6 guys, and one wife to keep us legal. It is now officially a coed event. Below are some good links that explain this strange phenomenon in more detail. In 2007, we had 9 brave souls who participated in the event. 2009 had 7, and 2011 there were just 6.
Now, this year, we will have as many as 11 Oktoberfesters tripping to Munich. We are still waiting to hear from various affiliate groups in Maryland and Florida who may also be making the trip.
We also have a Blog going, which has become a virtual gathering point for Oktoberfesters from around the world!
This year's recipe:
Many beer gardens offer Hendl at the food stalls in the self-serviced area. Hendl is a roasted chicken, also called Brathähnchen or Broiler in the eastern part of Germany.
After seasoning with salt and sometimes staffed with parsley, the Hendl is grilled in one piece on a stick and sold either as a whole chicken or half a chicken. The Hendl is usually eaten in combination with potatoe salad or simply a Brezn.
Defrost the chicken. Remove all internals from the defrosted or fresh chicken, rinse the chicken and thereafter dry it carefully with a paper towel, so as not to remove the skin. Pre-heat the baking oven up to 200°C and melt some butter onto the baking tray. Season the chicken with salt and pepper and place it in the oven for approximately one hour. Douse the chicken with the melted butter every now and then. Take the chicken out when it is golden-brown.