Saverne Roasted Chicken



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.


  • 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.