Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 1/2 lb Chicken w/ giblets
4 oz Oatmeal
1 md Onion; chopped
2 oz Suet; shredded *or*
2 oz Bacon drippings
Salt pepper to taste
Mixed herbs to taste

Set oven to 350øF or Mark 4. Remove the giblets for the gravy. Rinse
and wipe the chicken well. Put the oatmeal, onion and the suet or
dripping into a bowl. Add salt, pepper and herbs to taste. Mix well
with a fork. Stuff the chicken. Take care not to overfill the cavity
as the oatmeal swells when cooked. Place the chicken in a roasting
tin and roast for about 20 minutes to the pound and possibly 20
minutes over depending on the bird. Serve with roast potatoes and
fresh vegetables. Serves 4.

A versatile dish, Skirlie was often eaten instead of meat, especially
when times were hard. Here it makes a delicious stuffing.

** Favorite Scottish Recipes -- Johanna Mathie ** ** ISBN = 1
898435 12 X ** Posted by The WEE Scot -- Paul MacGregor
Submitted By PAUL MACGREGOR On 07-26-95

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