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Spaetzle (Spätzle) with Chicken Gremolata

Print Recipe
Course Main Course
Prep Time 30 minutes
Cook Time 1 hour
Servings 4

Ingredients

Whole Chicken and Gremolata

  • 1 whole chicken about 4 to 5 pounds (1.8 to 2.3 kg), spatchcocked
  • 2 tablespoons Dijon mustard 30 g

Gremolata

  • 2 cups flat leaf parsley stemmed and finely chopped (60 g)
  • Zest of 2 large lemons about 1/2 cup loosely packed zest (40 g)
  • 2 tablespoons kosher salt 30 g
  • 1 tablespoon finely grated garlic 15 g

Spinach Puree

  • 4 cups fresh spinach 120 g
  • 1/2 cup neutral oil 120 g
  • Spinach Spaetzle
  • 4 large eggs about 200 g
  • 11 ounces sour cream 310 g
  • 16 ounces all purpose flour 454 g
  • 1 tablespoon baking powder 12 g
  • 1 teaspoon kosher salt 6 g, plus more to taste
  • 130 grams spinach puree

To Finish the Spaetzle

  • 1 tablespoon neutral oil 15 g
  • 1/4 cup beef stock 60 g
  • 1 tablespoon lemon juice 15 g, or to taste
  • 1 tablespoon butter 14 g
  • 1/2 cup grated Gouda 50 g
  • Salt and black pepper to taste

Instructions

  • Make the Lemon Gremolata.
    Mix parsley, lemon zest, grated garlic, and salt. Set aside.
  • Roast the Gremolata Chicken.
    Pat chicken dry. Rub with Dijon mustard and coat heavily with gremolata.Place skin side down in a cast iron skillet. Weigh down with another skillet.Roast at 400°F for 10 minutes. Lower heat to 350°F and cook 30–45 minutes until internal temperature reaches 165°F.Remove top skillet, flip skin side up, and roast again at 400°F for 5–10 minutes until deeply crispy. Rest 10 minutes.
  • Make the Spinach Purée.
    Bring a pot of salted water to a boil. Blanch spinach for 30 seconds, then immediately transfer to ice water. Squeeze completely dry.Blend with neutral oil until completely smooth. Measure 130 g for the dough.
  • Prepare the Spinach Spaetzle Dough.
    Whisk eggs, sour cream, spinach purée, and salt until smooth.Add flour and baking powder. Whisk aggressively until thick and pasty.Rest 10–15 minutes.
  • Cook the Spaetzle.
    Bring salted water to a gentle boil. Press dough through a spaetzle maker or grater directly into the water.Cook until spaetzle float, about 2 minutes. Drain.Toss with butter and serve or chill completely for sautéing later.
  • Finish the Spaetzle.
    Heat neutral oil in a skillet over high heat. Add chilled spaetzle and brown without stirring to develop crispy edges.Deglaze with beef stock and add lemon juice.Stir in butter and Gouda until glossy and slightly creamy. Season to taste.

Video

Notes

 

  • Chill the spaetzle before sautéing for the best crispy texture.
  • Weighing the chicken ensures ultra-crispy skin.
  • Do not over-thin the spaetzle batter. It should be very thick.