Chicken Stovies Traditional Scottish Recipes

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SCOTTISH STOVIES



Scottish stovies image

Adapt our take on this traditional Scottish stew to your liking. Try it with a leftover roast, sausage, minced beef or corned beef. Serve with oatcakes or crusty bread

Provided by Esther Clark

Categories     Dinner, Main course, Supper

Time 1h50m

Yield Serves 4-6

Number Of Ingredients 9

30g lard or butter
1 onion , finely chopped
½ swede , peeled and cut into 2cm cubes (400g prepped weight)
2 large carrots , peeled and cut into 2cm cubes
1 celery stick, finely chopped
500g leftover roast meat (lamb or beef), or corned beef, cubed
700g potatoes , peeled and cut in to 3cm cubes
500ml beef or lamb stock
oatcakes or crusty bread, to serve

Steps:

  • Heat the lard or butter in a medium sized saucepan. Add the onion and fry for 10 mins over a low-medium heat until softened. Add the swede, carrot and celery and fry for 5 mins.
  • Stir in the meat, if using leftover roast lamb or beef, then the potatoes. Pour over the stock and season generously, bring to the boil, then turn the heat down to a simmer. Cook covered for 1 hr 30 mins or until the vegetables have softened and the potatoes have broken down completely. If you're using corned beef, add this to the pan 20 mins before the end of cooking. Serve with oatcakes, or crusty bread

Nutrition Facts : Calories 418 calories, Fat 23 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 28 grams protein, Sodium 0.42 milligram of sodium

STOVIES



Stovies image

A Scottish dish of potatoes cooked with onions and corned beef. It's a whole meal in itself; simple and easy to make!

Provided by Kookie

Categories     World Cuisine Recipes     European     UK and Ireland     Scottish

Time 45m

Yield 4

Number Of Ingredients 6

6 large baking potatoes, peeled and cubed
1 cup milk
1 tablespoon butter
1 large onion, roughly chopped
1 (12 ounce) can corned beef, cut into chunks
salt and pepper to taste

Steps:

  • In a saucepan, combine potatoes and milk. Bring to a boil, reduce heat, and simmer until potatoes are tender, about 30 minutes.
  • While potatoes are simmering, melt butter in a skillet over medium high heat. Saute onions until soft and translucent.
  • When potatoes are soft, mix in sauteed onions and corned beef. Cook an additional 10 minutes, or until heated through. Season with salt and pepper.

Nutrition Facts : Calories 707.1 calories, Carbohydrate 103.1 g, Cholesterol 84.8 mg, Fat 17.2 g, Fiber 12.8 g, Protein 36.4 g, SaturatedFat 7.9 g, Sodium 925.2 mg, Sugar 8.8 g

SCOTTISH STOVIES RECIPE



Scottish Stovies Recipe image

Scottish stovies are the ultimate in Scottish comfort food. Made with the leftovers from Sunday night's roast dinner, it's a super easy Monday meal to make. Serve with oatcakes and sliced beetroot for a true taste of Scotland.

Provided by Elizabeth

Categories     Main Course

Number Of Ingredients 9

2 tbsp lard (or butter or olive oil)
1 large brown onion (finely chopped)
450 grams leftover roast lamb (cubed)
0.5 small turnip (peeled and chopped)
700 grams potatoes (peeled and thickly sliced)
250 ml leftover lamb gravy
cold water (to cover)
Shetland sea salt (to taste)
freshly ground black pepper (to taste)

Steps:

  • Heat lard in a large pot over a medium-high heat. Fry the onion until softened, but without colouring it.
  • Add the cubed lamb and diced turnip.
  • Layer over the potatoes, and pour over the leftover gravy.
  • Add enough water to come up just underneath the layer of the potatoes.
  • Season well, pop the lid on and simmer for 30 minutes, until the potatoes are tender.

Nutrition Facts : Calories 525 kcal, Carbohydrate 30 g, Protein 24 g, Fat 35 g, SaturatedFat 15 g, Cholesterol 87 mg, Sodium 440 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving

CHICKEN STOVIES - TRADITIONAL SCOTTISH RECIPE



Chicken Stovies - Traditional Scottish Recipe image

The word 'stovies' is from the French 'etoufee', meaning 'stewed in a closed vessel'. This popular Highland dish, possibly of French origin, has become a favourite all over Scotland. Like most national affairs, the exact way to cook stovies is a matter of dispute for many Scots; this traditional recipe preserves all the essence of the bird.

Provided by Millereg

Categories     Stew

Time 3h10m

Yield 4 serving(s)

Number Of Ingredients 7

1 (3 lb) broiler-fryer chickens
12 small whole shallots (can substitute 2 sliced large onions)
2 1/2 lbs russet potatoes
2 tablespoons unsalted butter
2 cups chicken stock, made from the boiled giblets
salt and pepper, to taste
3 tablespoons chopped parsley (to garnish) (optional)

Steps:

  • Cut chicken into serving pieces.
  • Slice potatoes in medium thick rounds.
  • Melt 1 heaped tablespoons.
  • of butter in a skillet or saucepan.
  • Brown chicken joints lightly on both sides and then remove them.
  • Grease an ovenproof casserole dish and put in layers as follows: sliced potatoes, whole shallots or sliced onions (all well-seasoned), chicken.
  • Dot each layer with little knobs of butter.
  • Repeat layers until all ingredients are used, ending with a layer of potatoes.
  • Pour stock over the potatoes, shallots and chicken.
  • Cover with buttered greaseproof paper, then with lid.
  • Cook in oven at 275F/135C for about 2½ hours.
  • Add a little hot stock or water after about an hour or so, if liquid dries up too much.
  • Sprinkle generously with chopped parsley 5 minutes before serving.

Nutrition Facts : Calories 1066.3, Fat 58.8, SaturatedFat 18.8, Cholesterol 274.2, Sodium 431.4, Carbohydrate 58.9, Fiber 6.2, Sugar 4.1, Protein 72.9

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