I love the name of this recipe. Since I moved to Scotland my friend
Season the chicken inside and out. Make the forcemeat by softening the onions and garlic in butter, then adding the breadcrumbs and herbs and frying gently until golden. Stuff the chicken with the forcemeat.
Melt the butter in a casserole and brown the chicken all over. Add the shallots, faggot of herbs and rosemary. Pour over the stock. Cover tightly and simmer for 1 hour until the chicken is tender. Remove the chicken from the stock and keep warm.
Ladle some of the cooking liquid into another pan and poach the eggs in this. The rest of the stock can be used to make soup.
To serve, place flattened balls of kale or spinach on a flat serving dish. Place the poached eggs on top of these and put the chicken in the centre.
© 1996 Jennifer Paterson. All rights reserved.