Best Scottish Roast Chicken Recipes

SCOTTISH STYLE ROAST CHICKEN WITH OAT STUFFING HOWTOWDIE

Scottish Style Roast Chicken With Oat Stuffing Howtowdie image

This roast chicken is a traditional Scottish preparation that usually is served with "skirlie," a stuffing of oats and onion, seasoned with nutmeg, coriander and ground black pepper

Provided by Olha7397

Categories Chicken

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 large onion, finely chopped
1/4 cup margarine or 1/4 cup butter
1 cup oats
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
3 -4 lbs broiler-fryer chickens
6 medium onions, cut into halves
1/4 cup margarine or 1/4 cup butter, melted

Steps:

FOR THE OAT STUFFING: Cook and stir onion in margarine in 10-inch skillet over medium heat until light brown. Stir in remaining ingredients. Cook and stir until oats are golden brown and crisp, 3 to 4 minutes.
PREPARE OAT STUFFING; Fill wishbone area of chicken with stuffing. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly. (Do not pack; stuffing will expand during cooking.) Tie or skewer drumsticks to tail.
Place chicken, breast side up, in shallow roasting pan. Arrange onions around chicken. Brush chicken and onions with margarine. Roast uncovered in 375 oven, brushing chicken and onions several times with remaining margarine, until chicken and onions are done, about 1 1/2 hours. 6 servings.
Betty Crocker's New International Cookbook.

Nutrition Facts : Calories 782, Fat 51.3, SaturatedFat 12.8, Cholesterol 170.2, Sodium 534.6, Carbohydrate 31.2, Fiber 4.7, Sugar 5.8, Protein 48.1

SCOTTISH ROAST CHICKEN

Scottish Roast Chicken image

A totally different taste to stuffed chicken! Actually, I like the 'skirlie' (oat stuffing) just baked on its own, too. :o) From "Betty Crocker's New Int'l Cookbook."

Provided by winkki

Categories Chicken Breast

Time 1h55m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

3 -4 lbs fryer chickens, in pieces
6 medium onions, cut in half
1/4 cup butter or 1/4 cup margarine, melted
1 large onion, minced
1/4 cup butter or 1/4 cup margarine
1 cup oats
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg

Steps:

Prepare Oat Stuffing: Melt butter in med.
skillet; cook 1 lg minced onion on medium heat, stirring frequently, until light brown.
Stir oats and spices; cook until oats are golden brown, stirring frequently, approx 3-4 min.
For Chicken: Fill wishbone area of chicken with stuffing.
Fasten neck skin to back with skewer.
Fold wings across back; let tips touch.
Fill main cavity lightly with stuffing.
(This will expand while cooking, so don't stuff too much in!) Skewer/tie drumsticks to tail.
Place chicken, breast up, in shallow roasting pan.
Arrange halved onions around chicken.
Brush chicken and onions with 1/4 c.
melted butter.
Leave uncovered; roast at 375.
Baste several times with remaining butter during cook time, approx 1-1/2 hrs.

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