| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Scottish |
Main dish, Oriental, Poultry |
6 |
Servings |
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 |
t |
Salt |
| 1/2 |
t |
Ground coriander |
| 1/2 |
t |
Pepper |
| 1/8 |
t |
Grated nutmeg |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini
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