Scottish Style Roast Chicken With Oat Stuffing Howtowdie Recipes

Steps:

• Mix well, stuff bird, and line roasting pan if desired.

Steps:

• FOR THE OAT STUFFING: Cook and stir onion in margarine in 10-inch skillet over medium heat until light brown. Stir in remaining ingredients. Cook and stir until oats are golden brown and crisp, 3 to 4 minutes.
• PREPARE 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 pack; stuffing will expand during cooking.) Tie or skewer drumsticks to tail.
• Place chicken, breast side up, in shallow roasting pan. Arrange onions around 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, about 1 1/2 hours. 6 servings.
• Betty Crocker's New International Cookbook.

Steps:

• In a large skillet, cook the sausage, onion, celery and red pepper in butter until sausage is no longer pink and vegetables are crisp-tender; do not drain. , Place croutons in a large bowl; add sausage mixture. Stir in the parsley, tarragon, poultry seasoning, salt and pepper. Stir in enough broth until stuffing is moistened and holds together. , Just before baking, loosely stuff chicken. Place with breast side up on a rack in a shallow roasting pan. Pour 1/2 cup broth around chicken. , Bake, uncovered, at 325° for 2-1/2 to 3 hours or until a thermometer reads 180° for chicken and 165° for stuffing, basting occasionally with pan juices.

Steps:

• Drain oysters, reserving liquid; coarsely chop oysters. Set aside. In a small skillet, saute celery and onion in butter until tender. Stir in parsley and Italian seasoning. Place bread cubes in a large bowl; add the butter mixture, oysters and 1/4 cup reserved oyster liquid., Just before baking, loosely stuff chicken with stuffing. Place breast side up on a rack in a large roasting pan; tie drumsticks together. Combine melted butter and paprika; spoon over chicken., Bake, uncovered, at 350° for 2 to 2-1/2 hours or until a thermometer reads 165° when inserted in center of stuffing and thigh reaches at least 170°, basting occasionally with pan drippings. (Cover loosely with foil if chicken browns too quickly.), Cover chicken and let stand for 10 minutes before removing stuffing and carving. Skim fat and thicken pan juices if desired.

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:

• In a kettle of boiling water cook the whole oats for 30 minutes and drain them. While the oats are cooking, in a skillet cook the shallots and the fennel in 2 tablespoons of the butter over moderate heat, stirring, until the vegetables are softened, add the zucchini and the mushrooms, and sauté the mixture over moderately high heat, stirring, until the zucchini and mushrooms are softened. Stir in the cooked oats, the cream, the chives, the parsley, the tarragon, the zest, and salt and pepper to taste and remove the skillet from the heat.
• Rinse the chicken and pat it dry completely. Pack the cavity with some of the stuffing and transfer the remaining stuffing to a small baking dish. Truss the chicken, rub it all over with 4 tablespoons of the remaining butter, and season it with salt and pepper. Arrange the chicken, breast side down, on a rack set in a shallow roasting pan and roast it in the lower third of a preheated 450°F. oven for 50 minutes. Turn the chicken breast side up, baste it with the remaining 2 tablespoons butter, melted, and the pan juices, and roast it for 20 minutes more, or until a meat thermometer inserted in the fleshy part of a thigh registers 180°F. During the last 30 minutes of roasting, cook the remaining stuffing, covered with foil, in the 450°F. oven. Let the chicken stand for 10 minutes before carving. Serve the chicken with the stuffing.