Baked Chicken with Sauerkraut Stuffing

3/4 cup shredded uncooked potatoes
3/4 cup chopped onion
1/4 cup butter
1 can (14 ounces) sauerkraut, rinsed and drained
2 teaspoons dried parsley flakes
1/2 teaspoon caraway seed
1/4 teaspoon salt
1/4 teaspoon pepper
1 broiler/fryer chicken (3-1/2 to 4 pounds)
3/4 cup water
1/4 cup all-purpose flour

In a large skillet, saute the potatoes and onion in butter until onion is tender (potatoes will still be firm). Remove from the heat. Stir in sauerkraut, parsley and seasonings; mix well.

Stuff chicken cavity; place on a rack in roasting pan. Roast, uncovered, at 375° for 2 hours or until chicken is tender and juices run clear. Remove to a serving platter and keep warm.

Measure 3/4 cup of the pan drippings; pour into a saucepan. Combine water and flour; add to drippings. Cook and stir until gravy boils; boil 1 minutes. Serve with the chicken. Makes 4 servings.