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

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