I love the cooking of central europe, but these days it seems good restaurants serving it up are few and far between, so I took it upon myself to create a meal at home one night last week when I was craving it. So here goes. This was for one, but you could do it with a whole chicken to if you want.
Get yourself a half a chicken, and brine it in a quart of water, 1/4 cup brown sugar, 1/4 cup salt, white pepper, paprika, caraway seed, and parsley stems for several hours. When that's done, pat it dry, season it with salt, white pepper and paprika and set it aside while you make the filling.
Filling. Package of refrigerated sauerkraut, a couple of torn up pieces of stale white bread, a shredded potato, an egg, a little white wine, white pepper, paprika and caraway seed. Mix it all together and stuff the chicken with it, then plop it stuffing side down in a big pan and toss it in a 450 degree oven for 20 minutes or until the skin is the color you want it. Turn it down to 350 after that and let it finish cooking for another 30-40 minutes, and then take out of the oven, slide that bad boy out and let it rest while you make the sauce.
Sauce. Get the chunks out of the pan but leave the drippings, and over medium heat add about the same amount of flour as fat and stir it constantly to make a light roux. It'll be really clumpy, but don't worry, just mix in some sour cream, chicken stock, paprika and salt to get it consistency you want and then pour it over your chicken. You'll like it. And if you don't, I don't care. I do.
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