Ingredients
3/4 cup shredded uncooked potatoes3/4 cup chopped onion1/4 cup butter1 can (14 ounces) sauerkraut, rinsed and drained2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes1/2 teaspoon caraway seeds1/4 teaspoon salt1/4 teaspoon pepper1 broiler/fryer chicken (3-1/2 to 4 pounds)3/4 cup water1/4 cup all-purpose flour
Preparation
In a large skillet, saute the potatoes and onion in butter until onion is tender (potatoes will still be firm). Remove from the heat. Stir in the sauerkraut, parsley and seasonings.
Stuff chicken cavity; place on a rack in roasting pan. Roast, uncovered, at 375° for 2 hours or until chicken is tender and juices run clear. Remove to a serving platter and keep warm.
Measure 3/4 cup of the pan drippings; pour into a saucepan. Combine water and flour; add to drippings. Cook and stir until gravy boils; boil 1 minute. Serve with the chicken.
