Scottish Roast Chicken Recipes

Steps:

• Prepare Oat Stuffing: Melt butter in med.
• skillet; cook 1 lg minced onion on medium heat, stirring frequently, until light brown.
• Stir oats and spices; cook until oats are golden brown, stirring frequently, approx 3-4 min.
• For Chicken: Fill wishbone area of chicken with stuffing.
• Fasten neck skin to back with skewer.
• Fold wings across back; let tips touch.
• Fill main cavity lightly with stuffing.
• (This will expand while cooking, so don't stuff too much in!) Skewer/tie drumsticks to tail.
• Place chicken, breast up, in shallow roasting pan.
• Arrange halved onions around chicken.
• Brush chicken and onions with 1/4 c.
• melted butter.
• Leave uncovered; roast at 375.
• Baste several times with remaining butter during cook time, approx 1-1/2 hrs.

Steps:

• Preheat the oven to 425 degrees F.
• Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
• Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

Steps:

• Cut chicken into serving pieces.
• Slice potatoes in medium thick rounds.
• Melt 1 heaped tablespoons.
• of butter in a skillet or saucepan.
• Brown chicken joints lightly on both sides and then remove them.
• Grease an ovenproof casserole dish and put in layers as follows: sliced potatoes, whole shallots or sliced onions (all well-seasoned), chicken.
• Dot each layer with little knobs of butter.
• Repeat layers until all ingredients are used, ending with a layer of potatoes.
• Pour stock over the potatoes, shallots and chicken.
• Cover with buttered greaseproof paper, then with lid.
• Cook in oven at 275F/135C for about 2½ hours.
• Add a little hot stock or water after about an hour or so, if liquid dries up too much.
• Sprinkle generously with chopped parsley 5 minutes before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Season chicken with salt and pepper to taste. Stuff with the onion and rosemary. Place chicken in a 9x13 inch baking dish or roasting dish.
• Roast in the preheated oven for 2 to 2 1/2 hours, or until chicken is cooked through and juices run clear. Cooking time will vary a bit depending on the size of the bird.

Steps:

• Rinse roast and put in a covered roaster with about 1/2 cup water.
• Add onions, carrots and celery. Salt and pepper roast. Cover roaster with lid.
• The secret of a very tender roast is to cook it slow at 275° for 3 hours, until tender and roast falls apart.
• When cooked, you can make gravy from drippings , if desired.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder. Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken's exterior. Cut the celery into 3 or 4 pieces, and place in the chicken cavity.
• Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C). Remove from heat, and baste with melted margarine and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.

Steps:

• Pre-heat the oven to 350.
• Place chicken in a shallow, oven-proof dish.
• Mix the jam, mustard, cayenne and garlic until smooth.
• Add the ketchup, Worcestershire sauce, soy sauce, salt and pepper and pour over the chicken pieces, making sure they are evenly coated.
• Place the lid on the dish and bake in the oven for one hour.

Steps:

• Put a cast-iron skillet on a low rack in the oven and heat the oven to 500 degrees. Rub the chicken all over with the oil and sprinkle it generously with salt and pepper.
• When the oven and skillet are hot, carefully put the chicken in the skillet, breast side up. Roast for 15 minutes, then turn the oven temperature down to 350 degrees. Continue to roast until the bird is golden brown and an instant-read thermometer inserted into the meaty part of the thigh reads 155 to 165 degrees.
• Tip the pan to let the juices flow from the chicken's cavity into the pan. Transfer the chicken to a platter and let it rest for at least 5 minutes. Carve and serve.