Monday, June 7, 2010

Chicken Smothered in Sauerkraut

From "The Pilgrim Cookbook", The Ladie's Aid Society of the Pilgram Ev. Lutheran Church, Chicago, IL., 1921

Procure a young chicken, dress, draw and singe ; rub well with a flour and water paste ; wipe quite dry inside, dust with salt and pepper. Rinse and drain 1 quart sauerkraut, fill chicken with hot mashed potatoes well seasoned, lay it in the roaster and place on it two slices of bacon (place two slices in bottom of roaster also), then cover the chicken completely with sauerkraut, add a saltspoon of salt and half that quantity of pepper. Pour over a cup of cold water.

Close down the lid tight and roast in the oven 3 hours ; have a moderate fire. Do not allow to cook dry ; add boiling water as required to keep bottom of roaster quite moist. When done lift chicken on to a large platter, pile the kraut around it and garnish with slices of lemon. To the sauce in roaster add a large tablespoon of browned flour and a cup of stock ; boil up, add salt and pepper to taste. Strain and serve in sauce tureen.

— Mrs. E. S. Berndt.

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