Who needs another roast chicken recipe? Not me, would have been my response a few weeks ago. But then Juliet came to visit.
Juliet was one of my flatmates in the uni’ years. My mum always thought she’d be a good influence as she was a bit older than me, from Edinburgh and studying law. Oh, how we still have a giggle about that! Anyway, Jules came for a long overdue visit and catch up a couple of weekends ago and we had a ball. She left me on the Sunday morning with a slight hangover (for the second day running), a chubbier dog and a great idea for that night’s dinner. Roast chicken with sauerkraut.
That was a week past Sunday and we’ve made this two more times since. Enough said, I think.
P.S. Being a recipe from her childhood and being half Macedonian, this recipe may or may not have its origins in the tiny, mountainous country. I like to imagine it does.
Juliet’s Roast Chicken with Sauerkraut
1 chicken (I used a 1.6kg for four people)
1 900g jar of sauerkraut, drained and squeezed until a bit dryer
1 tblspn paprika plus a little extra
2 cloves of garlic, crushed
300ml chicken or veg stock (powder is fine)
- Add the sauerkraut to a roasting tin. Stir in the garlic and stock then sprinkle with the tablespoon of paprika.
- Pat the chicken dry then rub generously with salt, pepper and extra paprika.
- Place the chicken upside down on top on the sauerkraut and cover tightly with foil.
- Roast in a 190oC oven (45 minutes per kg + an extra 20 mins).
- Remove the foil and turn the chicken over. Increase the oven heat to 220 oC and roast for a futher 10-25 mins. Or blast it under the grill. Your choice.
- Allow the chicken to rest for 10 mins before carving and serving on top of the chicken-y, paprika-y sauerkraut.