PREPARATION:

For the Brined Chicken

1. Combine the brown sugar, salt, peppercorns, juniper berries, bay leaves, cinnamon, and cloves in a large bowl. Add 2 cups beer and stir to dissolve the sugar and salt. Place the chicken in the brine and add 1 head of the split garlic. If necessary, weigh down with a heavy dinner plate to completely submerge. Cover with plastic wrap and refrigerate for 24 hours.

For the Sauerkraut

1. Place the sauerkraut in a colander and rinse briefly to remove some of the salt from the brine - don't rinse it too much, or you will lose a lot of the flavor. (Alternately, if sauerkraut is not excessively salty, use as is.) Press to release most of the excess liquid and set aside.

For the Ham hocks

1. In a saucepan, boil the ham hocks and 4 cups of water for 30 to 40 minutes, or until hocks are tender. Pull meat off the bones and reserve the cooking liquid.

For the Choucroute

1. In a large non-reactive skillet, heat 1 tablespoon of the olive oil over medium heat and add the bacon. Cook for 5 minutes, not allowing the bacon to brown. Add the remaining garlic halves to the skillet.
2. Remove the chicken from the marinade, pat dry and add to the skillet. Add the sausages and cook until browned, about 7 to 10 minutes.
3. Add 2 cups of the ham hock stock to the skillet. Layer over sausages, the onions, the new potatoes, smoked duck and the ham hock meat. Top with the sauerkraut. Drizzle apple cider vinegar over the sauerkraut and then add the remaining 4 cups beer to the skillet.
4. Cover with foil and cook on top of the stove for about 45 minutes to an hour, or until the potatoes are very tender and the chicken and sausages are cooked through.

To Serve the Choucroute

1. Serve immediately, with each person receiving some of each of the sausages, chicken, potatoes and sauerkraut. Garnish with chopped chives. Pass the mustard at the table.

   Editor's Note: Look for heritage pork and free range organic poultry.