Prep 25 mins
Cook 1 hr 30 mins
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."
- 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
- 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.
My family has always stuffed our Thanksgiving turkey with what we called "Scottish stuffing". It is delicious and doesn't taste at all as you might expect!
This was definitely something different for a change, and not bad, but I had some trouble with it. First, I'm glad I didn't cut the chicken into pieces as it says in the ingredient list, because it's difficult to stuff a cut-up chicken (although I'm sure that's just a typo). Second, I was worried because all I had was quick-cooking oats, but they were still very dry in spots even though I added another 1/4 cup butter to the skillet and the chicken was in the oven almost two hours. Luckily, I had also used extra melted butter to baste, so I poured that over the stuffing after removing from the bid and it worked out OK. But I'm glad I didn't use regular oats! I also had to cover the roasting pan after 45 minutes, because at that temperature the skin was burned almost beyond saving, even though I basted every 15 minutes. In all, with tweaking, this could become a favourite, but as it's written there were many difficulties.
We loved the oats! They were so good we were digging into them before they got near the chicken... They were full of flavour and tasted great. The chicken was juicy after just over an hour in the oven. Thanks for posting.