Saverne Roasted Chicken

• 1 Whole Chicken (3 ½# - 4#)
• 2 carrots, sliced in 1 inch pieces
• 2 celery stalks, sliced in 1 inch pieces
• 1 small onion chopped in 1 inch pieces
• 1 cup Saverne Sauerkraut (any flavor would work)
• ¼ cup Saverne Sauerkraut Brine
• 2 TBS butter, softened (link Sauerkraut Butter recipe, respective to Saverne flavor)
• 6 sprigs thyme
• ¼ cup parsley, coarsely chopped
• Kosher Salt
• Black pepper
• ½ cup chicken stock
• 2 tsp corn starch

• Preheat oven to 400 degrees
• In a medium bowl, toss together, carrot, celery, onion, parsley, thyme, and sauerkraut
• Working on a cutting board, pat dry chicken and season inside cavity liberally with salt and pepper, stuff loosely with vegetable mixture.
• Pour remaining vegetable mixture onto small cooking tray (9 ½ “x13”)
• Rub chicken with softened butter and season with salt and pepper, place on top of vegetables on cooking tray
• Bake for 30 minutes on center rack
• Reduce oven to 350 degrees and cook for 1 hour or until it reaches 165 degrees, when thermometer is inserted between the breast and thigh bone.
• Remove from oven
• Place chicken on clean cutting board and rest for 15 minutes, cut and serve with sauce.

Sauce

• In a medium pot over medium heat, add vegetables from under chicken and any juices.  Add chicken stock and bring to a boil
• Mix cornstarch with ¼ cup brine and add to pot, bring to a boil, and cook for 2 minutes.  Strain into serving bowl and season with salt and pepper.