Skirlie stuffed chicken
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3½ | pounds | Chicken w/ giblets |
| 4 | ounces | Oatmeal |
| 1 | medium | Onion; chopped |
| 2 | ounces | Suet; shredded *or* |
| 2 | ounces | Bacon drippings |
| Salt & pepper to taste | ||
| Mixed herbs to taste | ||
Directions
Set oven to 350øF or Mark 4. Remove the giblets for the gravy. Rinse and wipe the chicken well. Put the oatmeal, onion and the suet or dripping into a bowl. Add salt, pepper and herbs to taste. Mix well with a fork. Stuff the chicken. Take care not to overfill the cavity as the oatmeal swells when cooked. Place the chicken in a roasting tin and roast for about 20 minutes to the pound and possibly 20 minutes over depending on the bird. Serve with roast potatoes and fresh vegetables. Serves 4.
A versatile dish, Skirlie was often eaten instead of meat, especially when times were hard. Here it makes a delicious stuffing.
** Favorite Scottish Recipes -- Johanna Mathie ** ** ISBN = 1 898435 12 X ** Posted by The WEE Scot -- Paul MacGregor Submitted By PAUL MACGREGOR On 07-26-95