Scottish Roast Chicken
Ingredients
3 lb. broiler, frying chicken
1/4 C. margarine or butter, melted
1 large onion finely chopped
1 C. regular rolled oat
1/2 tsp. ground coriander
1/8 tsp. grated nutmeg
6 medium onions
Oat Stuffing:
1/4 C. margarine
1 tsp. salt
1/2 tsp. pepper
Cooking 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. 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 oven, brushing chicken and onions several times with remaining margarine until chicken and onions are done, for about 1-1/2 hours. Oat Stuffing: Cook and stir onion in margarine in a 10-inch skillet over medium heat until light brown. Stir in remaining ingredients. Cook and stir until oats are golden brown and crisp, for about 3 to 4 minutes.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)