Roast Chicken and Oatmeal Skirlie

Name: Roast Chicken and Oatmeal Skirlie
Yield: Yield: 4
Cuisine: United Kingdom
Ingredients: 4 medium parsnips, peeled; 4 heads of garlic; 4 medium potatoes, peeled, washed and dried; 4 medium onions, peeled; 1 large onion, finely chopped; 125 g (4 oz) medium oatmeal; 4 tablespoons bacon fat, or other fat or oil; 4 tablespoons bacon fat, or other fat or oil; 4-5 tablespoons melted dripping or olive oil; Sea salt to taste; 1 x 1.6 kg (3½ lb) free range, preferably organic chicken; 4-5 tablespoons melted dripping or olive oil; Sea salt and pepper; Sea salt and pepper

Preparation info

Yield:
4

Difficulty
Medium

Appears in

Classic Scots Cookery

By Catherine Brown

Published 2003

About

Cook’s Tip: The attraction of this recipe for the cook is that the chicken and vegetables are cooked together. The attraction for the eater is that the vegetables cook underneath the chicken and absorb some of its flavour.

Ingredients

1 x 1.6 kg (3½ lb) free range, preferably organic chicken
4-5 tablespoons melte

Europe
United Kingdom
Main course

Method

Preheat the oven to 425°F/220°C/Gas 7.

Roasting

Rub chicken with oil and season with salt. Cut potatoes, onion and parsnips into roughly the same size. Put into the roasting tin with garlic, drizzle all over with melted dripping or oil and