From: John Levin <jlevin@paonline.com>
Date: Fri, 02 Aug 1996 22:55:34 -0400
Here's another recipe which is a great favorite of ours, and which I
clipped from a newspaper (Washington Post?) about 15 years ago. It's called
"Albanian Chicken", although I've never seen an Albanian Cookbook, and have
never seen another Albanian recipe, it seems like something my great
grandmother would have cooked. The use of sauerkraut as a stuffing seems
weird, but is characteristic of Middle European cooking. You often find it
mixed with apples...here it's mixed with paprika and caraway seeds. The
stuffing is sensationally delicious, and the chicken comes out extremely
tender, every time. This is a recipe you have to cook to understand.
Saute onion in oil until golden, stirring often. Combine sauerkraut,
paprika, and caraway seeds with onion. Spoon as much kraut mixture as
possible into the body cavity of the chicken. Reserve remainder of kraut
for later
Place chicken on roasting rack in a shallow roasting pan. Bake at 325
degrees for 1-1/2 hours. Remove pan from oven, take chicken out. Pour off
fat in bottom of pan. Spread remaining kraut in bottom of pan and set
chicken in pan. Bake another 1/2 to 1 hour to brown. Season as desired.
Leftovers make great sliced chicken and sauerkraut sandwiches.
(If your mail program renders the times weird looking, they're 1.5 hurs for
baking, and .5 to 1 hour for browning. The "=BD" is ASCII 189 and=
represents "1/2" in US English.)
JEWISH-FOOD digest 298
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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