Prep 15 mins
Cook 1 hr
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
- 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
FOR THE CHICKEN
- 3 -4 lbs broiler-fryer chickens
- 6 medium onions, cut into halves
- 1⁄4 cup margarine or 1⁄4 cup butter, melted
- 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.
Fabulous! I doubled the stuffing. It's always a hit with my family and company.