When I make Backhendl or Paprikahendl in the UK, I’m always reminded how differently chicken is sold here compared with Austria. British supermarkets often focus on skinless breast fillets, whereas many Austrian recipes rely on bone-in, skin-on pieces — they hold flavour better and crisp up beautifully when fried or roasted.
Below are my tried-and-tested sources and tips for getting the right cuts and quality in the UK — whether you want drumsticks, thighs, small whole birds, or to joint a chicken yourself.
Supermarkets
- Waitrose & M&S – often stock corn-fed or higher welfare whole birds and occasional portioned packs with thighs/drumsticks (great for Paprikahendl).
- Morrisons & Sainsbury’s – frequently have skin-on thighs and drumsticks; check the “chilled poultry” section for value packs.
Local butchers
If you have a good local butcher, ask for bone-in, skin-on thighs or a small bird jointed into Austrian-style pieces. Most butchers are happy to trim and portion to your request — and the flavour/texture is worth it.
Online & farm suppliers
- Small farms & online suppliers are ideal if you cook Austrian dishes regularly. Look for heritage or free-range birds for deeper flavour.
- Examples to try: local farm boxes and specialist suppliers that deliver regionally — they often list thighs, wings and mixed poultry boxes suitable for jointing yourself.
Cooking note
If a recipe calls for small Austrian-style Hendlstücke, consider buying a whole chicken and cutting it yourself — you’ll get the correct piece sizes, save money, and have carcasses for stock.
(Quick tips)
- Ask your butcher — they can cut to Austrian sizes.
- Look for skin-on cuts for frying & roasting.
- Buy whole if you want to joint yourself (most economical).
Austrian recipes to try
- Backhendl Salat – crispy fried chicken on a bed of fresh salad.
- Paprikahendl – rich, paprika-scented chicken, perfect with dumplings or Spätzle.
- Hühnersuppe mit Frittaten – classic chicken broth with pancake strips.
If you’d like, I can follow up with a short how-to on jointing a whole chicken into Austrian-style pieces, complete with photos. Would you like me to prepare that as a quick guide?
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