Scottish Style Roast Chicken With Oat Stuffing Howtowdie Recipes

SCOTTISH ROAST CHICKEN

Steps:

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

SKIRLIE (SCOTTISH OATMEAL STUFFING)

Steps:

• Melt the butter and gently fry the onion until soft.
• Stir in the oatmeal, season and cook gently for 10 minutes.

MOROCCAN-STYLE ROAST CHICKEN

Steps:

• Position rack in bottom third of oven; preheat to 400°F
• Whisk butter, honey, cinnamon, and turmeric in small bowl.
• Season with salt and pepper.
• Transfer 1/4 cup honey butter to small bowl; reserve.
• Place chicken on rack in roasting pan.
• Brush with some of remaining honey butter; sprinkle with salt and pepper.
• Roast chicken until thermometer inserted into thickest part of thigh registers 165°F to 170°F, brushing occasionally with honey butter and covering loosely with foil if browning too quickly, about 1 hour 10 minutes.
• Transfer to platter. Serve with reserved honey butter.