Trius' Sauerkraut Chicken Thanksgiving Dinner
We've got a special treat for you guys with this week's recipe! Our friend Chef Peter Pietruniak at Trius Winery prepared this Thanksgiving Sauerkraut Chicken recipe for you with ingredients available at The Market including our FRESH whole free-range Snowden Farms chickens!
These chickens are pasture-raised without antibiotics, and fed a drug-free, non-GMO crumble supplemented by insects and greens from their outdoor hunting. We've received wonderful feedback so far from chefs, like Chef Peter, on the quality of flavour, fat content and the lack of bruising of these birds.
Snowden chickens are processed at Morrison's Custom Poultry, a 'triple A' rated plant that John Snowden likes specifically because of the humane way they treat their chickens.
These are 3-4lb fresh whole birds, enough to feed 2-4 people for a delicious Thanksgiving meal! Limited supply of these chickens available so make sure to act quickly and try this recipe out for Thanksgiving.
- 1 x Snowden Farms Free-Range Chicken 3-4lb
- 2-3 Granny Smith, Mutsu-Crispin Apples or Ginger Gold apples
- 4 pieces of Seed to Sausage bacon
- 2 tbsp Pristine Gourmet canola oil
- 1 x Top Tomato acorn squash
- 1 x 500ml Pyramid Ferments sauerkraut
- 2 tbsp chopped Mike & Mike's Organic sage
- 1 tbsp chopped Mike & Mike's Organic rosemary
- 2 tbsp picked Mike & Mike's Organic thyme
Remove chicken from fridge and set aside uncovered as you prepare the remainder of the dish.
Preheat oven to 425F (or 400F if using convection), line a roasting pan with parchment paper.
Cut bacon into thin lardon strips
Gently render the bacon over low-medium heat with 2 tbsp of cooking oil.
Render until lightly browned; reserve bacon fat and grease to be used later.
Cut squash in half from top down, remove seeds and lay, skin side up.
Cut squash into 1-inch-thick pieces; toss with half of the reserved bacon fat, 1 tbsp of the thyme leaves and season with salt and pepper.
Layer the squash on the roasting tray to create a bed for the chicken
Cut 1 apple in half and remove the core from one side, this will be used to plug the chicken
The remainder of the apples can be diced into small cubes.
In a bowl mix together sauerkraut, rendered bacon bits, diced apple, the chopped sage, and the chopped rosemary.
Stuff the sauerkraut mixture into the chicken, once filled, use the remaining half of an apple as a seal by nestling it inside.
Place the chicken on the squash in the roasting tray and rub with remaining bacon fat.
Season with salt and pepper, and top with the remainder of the thyme leaves.
Place roasting pan in the center of the oven for 12 minutes.
Drop the temperature to 325F (convection) or 350F (conventional) and continue to cook 30-35 minutes; you know the chicken is done when you can easily take off a drumstick and the juices run clear.
Remove the chicken from the oven and let rest for 10-15 minutes on your cutting board.
Plate squash onto serving trays or individually.
Remove apple from cavity and scoop out the flesh of the apple to mix with the sauerkraut that was stuffed inside, serve in a side dish or plate.
Carve chicken and serve. DIG IN!