Preparation Time: 90 minutes
Yield: 4 Servings
Ingredients
Backhendl
2 whole chickens, 800 g each, ready-to-cook, with chicken liver
150 g flour
200 g bread crumbs
2 eggs
to taste salt, pepper
as needed clarified butter for frying
Potatoes
700 g potatoes
30 g butter
to taste salt
4 sprigs parsley
Preparation
Under running water thoroughly wash chicken inside and out. Drain and dry with paper towels.
Cut chicken into four pieces. If desired, remove neck, spine and skin, as desired.
Season chicken pieces with salt from all sides.
Arrange flour, beaten eggs and bread crumbs in separate plates. Dredge chicken pieces in flour, then in egg and finally in bread crumbs. In a generous amount of clarified butter slowly fry chicken pieces from both sides for about 20 minutes until golden brown.
Bread chicken liver and add about 4 minutes before the chicken pieces are done.
Drain chicken and liver on paper towel.
Wash potatoes and boil in salted water. Drain and allow excess liquid to evaporate. Peel and cut into halves or quarters depending on the size.
In a sauté pan froth up butter and sauté potatoes therein. Season with salt, sprinkle with chopped parsley and mix carefully.
Arrange chicken and potatoes on a pre-warmed plate and garnish with parsley.
