Scottish-Style Roast Chicken (Howtowdie)

This is traditionally served with "skirlie," a stuffing of oats and onion.

Yield: 6 servings

Ingredients

Oat Stuffing

• 1 large onion, finely chopped
• 1/4 cup butter
• 1 cup regular oats
• 1/2 teaspoon salt
• 1/2 teaspoon ground coriander
• 1/4 teaspoon pepper
• 1/8 teaspoon ground nutmeg

Chicken

• 1 (3 to 4 pound) broiler-fryer chicken
• 6 medium onions, cut into halves
• 1/4 cup butter, melted

Instructions

1. Prepare Oat Stuffing. Cook and stir onion in butter in a 10 inch skillet over medium heat until light brown.
2. Stir in remaining ingredients. Cook and stir until oats are golden brown and crisp, 3 to 4 minutes.
3. 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, without packing. Tie or skewer drumsticks to tail.
4. Place chicken, breast side up, in shallow roasting pan.
5. Arrange onions around chicken.
6. Brush chicken and onions with butter.
7. Roast uncovered at 375 degrees F, brushing chicken and onions several times with remaining butter until chicken and onions are done, about 1 1/2 hours.