Chicken Garum

We source our organic eggs from our long-standing and trusted partner Rupert Zehentner, who runs the Schrederbauer farm in nearby Saalfelden. On average, around 8,000 eggs are used each month for our breakfast buffet and in the kitchen. After a certain laying period, laying hens are typically passed on to the food industry for processing. At the Riederalm, however, we take a more sustainable approach: together with microbiologist Christian Weij, we produce a Garum made from these stewing hens.

Koji refers to various moulds of the genus Aspergillus sp. that are traditionally used in East Asian cuisine to ferment food. In Japanese, kōji describes both the Aspergillus starter culture and mixtures of Aspergillus with wheat.

We use it to refine our Tigre de Leche dressing with celery stalks from the Stechaubauer (see recipe below). We also marinate the free-range chicken leg to create a rich base for our sauces. The Chicken Garum also adds a special flavour to dishes such as Stechaubauer ratatouille, chanterelle goulash, chicken soup, bouillon potatoes and our Alpine ramen soup.