Roast Chicken with Sauerkraut
Use three Cornish Game Hens for variation.
1 3-3 1/2 pound chicken
2 tablespoons margarine
2 medium onions, chopped
1 16-ounce jar Steinfeld's Sauerkraut, rinsed
1 teaspoon salt, divided
1 teaspoon black pepper, divided
1/2 teaspoon paprika
1 chicken bouillon cube
1 cup hot water
Cut fryer in serving pieces. Melt margarine in skillet, add onion and sauerkraut, 1/2 teaspoon salt and 1/2 teaspoon pepper and saute for several minutes. Combine remaining 1/2 teaspoon salt, 1/2 teaspoon pepper and paprika and rub chicken. Arrange sauerkraut mixture in roasting pan. Place chicken on top of mixture and pour over the chicken and sauerkraut. Reserve the remainder to pour over sauerkraut if it becomes dry. Bake in 325 degree oven for 1 hour or until chicken is done.