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Scottish Roast Chicken

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“A totally different taste to stuffed chicken! Actually, I like the 'skirlie' (oat stuffing) just baked on its own, too. :o) From "Betty Crocker's New Int'l Cookbook."”
READY IN:
1hr 55mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

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

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