| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Scottish |
Entree, Poultry |
6 |
Servings |
INGREDIENTS
| 3 |
lb |
Broiler, frying chicken |
| 6 |
|
Medium onions |
| 1/4 |
c |
Margarine or butter, melted |
| 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 |
INSTRUCTIONS
OAT STUFFING
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
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