Truss a Chicken, Whole roasted chicken, German Roasted Chicken

Roasted Chicken Stuffed with Sauerkraut, Served with Roasted Garlic Mashed potatoes and Horseradish Sauce

 

Ingredients: 

Chicken

  • 1 each 5-6 pound chicken
  • ¼ Cup of German Hahnchen chicken spice rub
  • Olive oil to coat chicken

Sauerkraut Stuffing

  • 3-4 Tablespoons Olive oil
  • 2 cups drained fresh sauerkraut (Substitute with canned, jarred or bagged)
  • Reserve the sauerkraut juice for the horseradish sauce
  • ½ cup diced smoked turkey kielbasa (Hillshire Farms or Eckrich)
  • 1/3 cup of diced onion
  • 1 clove diced garlic
  • ¼ cup of beer, chicken broth or water
  • Black pepper to taste

Roasted Garlic

  • 1 whole head of fresh garlic
  • 1-2 Tablespoons of olive oil
  • Aluminum foil to wrap and bake

 

Roasted Garlic Mashed Potatoes

  • 3 pounds redskin potatoes cleaned
  • 1 clove roasted garlic
  • 1 ½ sticks of salted butter (room temperature)
  • ½ cup of buttermilk (Marberger is the best)
  • 1 teaspoon salt
  • Substitutions: You can use regular milk or sour cream if you do not have buttermilk

 Horseradish sauce

  • ½ cup sour cream
  • ¼ cup Dukes mayonnaise
  • 1 Tablespoon of reserved sauerkraut juice
  • 2 Tablespoons of fresh ground horseradish
  • Mix in bowl and reserve (Prepare the day before so flavors can blend)

Preparation

Preheat oven to 375 degrees F

Sauerkraut Stuffing

  • Preheat pan on Medium High
  • When pan is hot add olive oil
  • Add diced turkey kielbasa and brown
  • Once turkey is browned add diced onion
  • Add garlic and stir
  • Add beer or other liquid once onions and garlic is translucent (deglaze the pan)
  • Add fresh sauerkraut and saute on until all ingredients are hot, remove from heat and let cool to touch

Roasted Garlic

  • Peel excess skin off of the garlic
  • Cut the bottom off of the garlic
  • Coat entire head of garlic with olive oil and make sure you add some olive oil into the garlic where it was cut off
  • Wrap with aluminum foil 

Chicken

  • Dry chicken with paper towels (inside and out)
  • Coat with olive oil by rubbing the oil over the entire bird
  • Liberally coat the entire bird with German Seasoning
  • Stuff chicken
  • Attach the Turbo Trusser
  • Place the chicken in a roasting pan with a rack that has been coated with cooking spray

Roasted Garlic Mashed Potatoes

  • Quarter the potatoes
  • Simmer until done and drain water
  • Add roasted garlic
  • Add room temperature butter
  • Add room temperature buttermilk, sour cream, milk or water
  • Beat with electric mixer until it as your desired consistency

Steps

  1. Stuff chicken and install the Turbo Trusser
  2. Place the middle oven rack place chicken in 375 degree F oven for 15 minutes
  3. Place roasted garlic pouch on the same rack as the chicken and roast for 1 to 1 ½ hours or until soft.
  4. After 15 minutes reduce heat to 350 degrees F
  5. Cook potatoes while chicken and garlic are roasting
  6. Remove garlic from oven when done and let cool to touch (Open the pouch and let cool)
  7. Squeeze garlic into pan or bowl with potatoes and whip with mixer to your desired consistency
  8. Roast chicken to at least 160 degrees F internal temperature
  9. Remove chicken, let rest for 10-15 minutes
  10. Remove Turbo Trusser and stuffing
  11. Serve with Horseradish Sauce and Roasted Garlic Mashed Potatoes