Title: Albanian roast chicken
 Categories: Poultry
      Yield: 6 Servings
 
      1 lg Chopped onion
      3 tb Salad oil
      7 c  (about 3-1/2 pounds) drained
           -sauerkraut
      1 tb Paprika
      2 ts Caraway seeds
      6    Roasting chicken
           Salt and pepper as desired
 
  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.