Howtowdie RecipeOrigin: Scottish Period: Traditional |
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This is a classic Scottish way of preparing a roast chicken, where both the neck and body cavities are stuffed with a stuffing made from that great Scottish stand-by, oats. Ingredients:
For the Stuffing: 
Howtowdie Preparation:Method:For the stuffing, melt the butter in a large frying pan then add the onion and fry over medium heat until lightly browned. Add all the remaining ingredients and continue cooking until the oats are golden brown and crisp (about 4 minutes). Transfer to a bowl and allow to cool. Clean the chicken and remove any giblets. Dry with kitchen paper then stuff the neck and the body cavity with the oat and onion stuffing (don't over-fill as the stuffing will swell when the chicken cooks). Sew or pin the body cavity and neck closed then fold the wings across the back of the bird, with the tips touching. Place the bird in a roasting dish, breast uppermost, then arrange the halved onions all the way around. Brush the bird and the onions lightly with the melted butter then place the bird in an oven pre-heated to 190°C and roast for about 90 minutes, or until the chickenis done. Every twenty minutes or so brush the bird and the onions with a little more of the remaining melted butter. |
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