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Campfire Recipes: Rotisserie Stuffed Sourkraut Chicken

Sauerkraut-Stuffed Rotisserie Chicken 

Recently, I spent a weekend camping in a beautiful State Park. The greatest part of the trip was not only being in nature, but also the food! My husband, father-in-law and his spouse all focused on cooking amazing food out in the wilderness. There is nothing like a hot meal cooked low and slow on a campfire or portable grill.  

My father-in-law built a homemade rotisserie for his camping grill. Now, when my father-in-law cooks, he goes all out. He can rig a spit on top of a portable grill in a matter of minutes. If you are also handy, feel free to save money by building your own rotisserie. There are some amazing online resources for that. Otherwise you can find some reliable ones, also online for purchase. 

My FIL was in charge of the machinery and I was in charge of the prep. I made my grandmother’s sauerkraut recipe, which consists of packaged sauerkraut, bacon, onions, flour and a cup of the sauerkraut cooking liquid. That’s it. 

Begin with boiling your kraut, rinsing it from the water it was packaged in. Fill a large boiling pot with water and your kraut. Bring to a boil. Ladle one cup of cooking liquid into a measuring cup and set aside. Meanwhile, start frying one pound of bacon, cut into thin strips. Cut your onion the same size and fry together until crispy. Remove the bacon leaving the fat. Add 3 tablespoons of flour and whisk. Add your sauerkraut and bacon back in and stir. Add the cooking liquid as needed until smooth and creamy. 

Next, we stuffed the chickens with the kraut. My FIL removed the innards of the chicken and cleaned them out well. We used two chickens. Stuff each cavity until full of delicious sauerkraut. On the outside of the chicken, we simply used seasoning salt and pepper. We skewered them tightly together on the rotisserie and cooked the chickens low and slow for about three hours. As time goes by, the sauerkraut drippings and bacon fat render on the chicken as it roasts. The fat cooks the chicken as it turns so gracefully on the rotisserie.

After three hours, the chicken is tender and done. Always check your meat with a meat thermometer. You are looking for a temp of 165 degrees for doneness. Slice up your chicken breast, cut the legs and wings into pieces, and scoop out some of that delicious chicken-infused sauerkraut. Be sure to share with your camping neighbors! 

By: Tracy Nawara

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