Scottish (Scotland) food and Drink Ideas
Stuffed Skirlie Chicken Recipe
Skirlie is quite an old fashioned Scottish dish. Often it is used to accompany meat dishes but when times were hard it would have replaced the meat. In its simplest form, skirlie is simply an oatmeal and onion mix. However, this recipe uses a SLIGHTLY more involved version with which to stuff a chicken dish.
Skirlie Stuffed Chicken
Whole Chicken (between 3 & 4 lbs)
1 medium onion (finely chopped)
4 oz oatmeal (medium or coarse)
2 oz shredded suet (dripping if unavailable)
Seasoning (Salt & Pepper)
Pre heat oven to 350F.Remove giblets from chicken if this has not already been done. Rinse and dry the chicken.
Place the onion, oatmeal and suet into a bowl. Mix well and season according to taste. Again mix well. Then take the mixture and stuff the cavity of the bird. The oatmeal will swell as it is cooked so do NOT overstuff.
Place the chicken in a roasting tray for approx. 20 minutes to the pound plus 20 minutes overall. Serve when warm with a potato dish of your choice.
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For US to UK equivalents for food weights and measurements see this rough guide
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