Scottish Roast Chicken

READY IN: 1hr 55mins
Recipe by winkki

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."

Top Review by SherryKaraoke

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!

Ingredients Nutrition


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

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