Prep 40 mins
Cook 2 hrs 30 mins
The word 'stovies' is from the French 'etoufee', meaning 'stewed in a closed vessel'. This popular Highland dish, possibly of French origin, has become a favourite all over Scotland. Like most national affairs, the exact way to cook stovies is a matter of dispute for many Scots; this traditional recipe preserves all the essence of the bird.
- 1 (3 lb) broiler-fryer chickens
- 12 small whole shallots (can substitute 2 sliced large onions)
- 2 1⁄2 lbs russet potatoes
- 2 tablespoons unsalted butter
- 2 cups chicken stock, made from the boiled giblets
- salt and pepper, to taste
- 3 tablespoons chopped parsley (to garnish) (optional)
- Cut chicken into serving pieces.
- Slice potatoes in medium thick rounds.
- Melt 1 heaped tablespoons.
- of butter in a skillet or saucepan.
- Brown chicken joints lightly on both sides and then remove them.
- Grease an ovenproof casserole dish and put in layers as follows: sliced potatoes, whole shallots or sliced onions (all well-seasoned), chicken.
- Dot each layer with little knobs of butter.
- Repeat layers until all ingredients are used, ending with a layer of potatoes.
- Pour stock over the potatoes, shallots and chicken.
- Cover with buttered greaseproof paper, then with lid.
- Cook in oven at 275F/135C for about 2½ hours.
- Add a little hot stock or water after about an hour or so, if liquid dries up too much.
- Sprinkle generously with chopped parsley 5 minutes before serving.
I'll have to give this one a try - it sounds interesting with chicken. You kearn something new every day - I always thought stovies got its name from being done on top of the stove!!