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Chicken Garum

For flavouring & marinating

Why 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.

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Our Riederalm Chicken Garum is a great natural substitute for the often used soup powder.

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Andreas Herbst

How is a Garum made from chickens?

Why is it gluten-free despite barley?

After slaughtering, the whole chicken (with giblets) is roasted in the oven. In the meantime, a Koji is made from the barley grains using Aspergillus sojae (mould) and mixed with Leogang spring water and natural salt. This mixture is then fermented in a special vat for approx. 8 months at approx. 30 degrees. After the fermentation process, the Garum is filtered and bottled. The special fermentation process means that Hendl Garum is gluten-free.

What is Koji?

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.


How is the Chicken Garum used in the Riederalm kitchen?

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.

Recipes to cook at home

Alpine TIGER Dressing

33 g celery juice (Stechaubauer)
33 g green pepper juice (Stechaubauer)
10 g lime juice
3 g Sriracha sauce Riederalm (fermented chillies from Stechaubauer)
20 g Chicken Garum
15 g garlic puree
3 g Riederalm herb salt
26 g egg yolk from Schrederbauer
100 g Riederalm ginger oil
120 g sunflower oil

Separately juice the celery stalks with the green parts and the green pepper. Then mix with the lime juice and stir in the Sriracha, Garum, garlic puree and salt. Then whisk together with the two oils to make a dressing.

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Also for at home?

How can you use Chicken Garum at home? Perfect for final flavouring of soups, sauces and dressings as well as for marinating meat, vegetables and eggs. It also adds a special depth of flavour to risottos, pasta and gnocchi.

Would you like to have the super great spice sauce?

Then contact us by phone, WhatsApp or e-mail.


Info

The finished Garum was sent to the Hygienicum Graz and analysed. You can find the analysis here.


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