Recipe Tip: Galletto al Mattone

Instructions

1. Step 1

   Use kitchen scissors or poultry shears to cut open the chicken along the backbone on both sides, remove the backbone and open up the chicken.

2. Step 2

   Remove the needles from the rosemary sprigs, finely chop the needles with the garlic cloves, mix with the lemon juice and rub the mixture well into the bird, pushing some of the mixture under the skin. Salt on both sides. The chicken can be prepared the night before and left to marinate in the fridge overnight.

3. Step 3

   Take out in good time and allow to come to room temperature (about 1 hour before grilling).

4. Step 4

   Heat up the barbecue, let the brick get really hot over the embers (about 15 minutes).

5. Step 5

   Brush the chicken with olive oil and place bone-side down on medium-high grill over the coals, weigh down with the hot brick and flatten.

6. Step 6

   Grill for 15 minutes, then turn skin-side down and grill again, weighted with the brick, for 10-15 minutes, until nicely browned and crispy.

7. Step 7

   Lay the onions and peppers all around and grill as well.

8. Step 8

   Meanwhile, prepare the parsley salsa: Finely chop the parsley and garlic clove, mix in a bowl with the olive oil, lemon zest, salt and freshly ground pepper. Spread some of the salsa over the chicken and onions, and serve with the rest.

9. Step 9

   Chicken with Ginger & Preserved Lemons A simple poultry dish, with delicious citrus flavours, that will make you want to fly off to the Mediterranean. Poultry

10. Step 10

    Fried Chicken with Creamed Cucumber Salad This is one of the most popular dishes in Austria: Gerhard Fuchs from the Weinbank restaurant in Styria serves the poultry with crispy breading and creamed cucumber salad. Poultry

11. Step 11

    Invigorating Chicken Soup This spicy soup combines fresh ginger and turmeric and a flavourful chicken stock with lots of fresh green vegetables. The result? A dish that will warm you up and deliciously replenish your energy. Soup

12. Step 12

    Paprika Chicken by Max Stiegl No list of Austria's top dishes would be complete without this incredible Paprika Chicken recipe from Max Stiegl, head chef at Gut Purbach restaurant. Try it and you will understand why. Poultry

13. Step 13

    Stuffed Roast Chicken with Carrots and Parsnips Gerhard Fuchs has been cooking at the restaurant Die Weinbank in Austria's southern Styria region since 2014. Fuchs cooks regional, seasonal and creative food with lots of flavour. Here he cooks a supreme dish for poultry lovers. Poultry