1/4 lb. butter, melted
2 qts. sauerkraut
1 clove garlic, mashed
1 frying chicken, cut in pieces
8 small red skinned potatoes
sour cream, optional

Mix together all but sour cream in very large pan; make sure sauerkraut covers chicken and potatoes. Cover and cook over low medium for 1 1/4 hours at 350°F in oven. Stir occasionally. Serve directly from casserole with sour cream in separate bowl. Compliment dish with rye bread, butter and cold beer.