Rub the chicken inside and out with salt and pepper. Boil the gizzards and hearts in salted water. Toward the end of this, add the liver.
Drain the giblets and cut them into small pieces. Sauté the chopped onions in half the oil. Once they become transparent, add the peeled and grated tomatoes. Once their liquid has evaporated, add the giblets and fry them.
Pour the rice in and fry it. Season with paprika and salt.
Add 1 cup of the broth from the giblets and cook until the rice is tender. Finally, stir with a little finely sliced sauerkraut. Fill the prepared chicken with the stuffing and sew the hole closed. Fry the second onion head in the rest of the oil.
Add the remaining chopped sauerkraut and fry. Set aside half of it, lay out the rest in the tray you're going to be baking, which you've also pre-greased.
Put the chicken on top and rub it with a little oil. Around it, add the chopped bacon and black pudding. Place lemon slices on top and cover with the remaining sauerkraut.
Top up with warm water up to 2/3 of the height of the ingredients, cover with whole cabbage leaves and the cover the container with foil.
Put the chicken in to bake at 356°F (180 °C) for about 2 hours. If necessary, bake longer if the chicken is a bit older.