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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 6 |
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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. Ingredients:
3 -4 lbs fryer chickens, in pieces |
6 medium onions, cut in half |
1/4 cup butter or 1/4 cup margarine, melted |
1 large onion, minced |
1/4 cup butter or 1/4 cup margarine |
1 cup oats |
1/2 teaspoon salt |
1/2 teaspoon ground coriander |
1/4 teaspoon pepper |
1/8 teaspoon ground nutmeg |
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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