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This weekend, we took turns operating a rototiller in the front yard to get ready for early spring planting. The house is over 50 years old and so is the grass. Breaking this ground was HARD work. Needless to say, I didn't have much energy to cook an extensive Sunday meal.

To make things simple, I grabbed a chicken, washed it, then looked around for spices. We had apples, sauerkraut and rosemary.

Not to be discouraged by the lack of spices around, I cut up the apple, stuffed it into the bird with the sauerkraut and sprinkled the rosemary on top. The bird baked for 1.5-2 hours at 350 degrees and ended up being the best baked chicken I have ever made. Here is the recipe:

Rosemary-Sauerkraut Baked Chicken

  • One 4-5 pound chicken (reduce ingredients for smaller birds)
  • 2 tablespoons fresh rosemary leaves
  • 1 apple of the season
  • 1 cup sauerkraut (get the good quality stuff or make your own)

Wash the chicken, inside and out, with warm water (make sure all the innards are outtards). Place in casserole dish or roaster for cooking. Cut the apple into chunks. Stuff them inside the bird. Shove the cup of sauerkraut into the bird. Place Rosemary leaves on top of the bird and rub them around a bit if you want to get the flavor into the meat (which you do). Bake covered at 350 degrees F until the bird is done.

Please use a meat thermometer to make sure the bird at the center is 180 degrees, you really do not want to get food poisoning.

Uncover and bake for 2-4 minutes to brown the top.

Prep time: 5 minutes at the beginning, 5 minutes when it is done.