Scottish Roast Chicken and Oat Stuffing (Howtowdie)

Title:
Scottish Roast Chicken and Oat Stuffing (Howtowdie)

Yield:
6 Servings

Categories:
Entree,
Poultry




Ingredients:





     3 lb Broiler, frying chicken


     6    Medium onions


   1/4 c  Margarine or butter, melted





--------------------------------OAT
STUFFING--------------------------------


     1    Large onion finely chopped


   1/4 c  Margarine


     1 c  Regular rolled oat


     1 ts Salt


   1/2 ts Ground coriander


   1/2 ts Pepper


   1/8 ts Grated nutmeg





 Fill wishbone area of chicken with stuffing. Fasten neck skin to back with


 skewer. Fold wings across back with tips touching. Fill body cavity


 lightly. (Do not overstuff) The stuffing will expand while cooking. Place


 chicken, breast side up, in shallow roasting pan. Cut onions in half and


 arrange around the chicken. Brush chicken and onions with margarine. Roast


 uncovered in 375 F oven, brushing chicken and onions several times with


 remaining margarine until chicken and onions are done, about 1 1/2 hours.


 OAT STUFFING Cook and stir onion in margarine in 10 inch skillet over


 medium heat unitl light brown. Stir in remaining ingredients. Cook and stir


 until oats are golden brown and crip, about 3 to 4 minutes.


 Posted to recipelu-digest by jeryder@juno.com (Judy E Ryder) on Feb 03,


 1998