Friday, February 25, 2011

Roast Chicken with Oatmeal Stuffing and Bread Sauce

Some years ago, while driving around New Hampshire's Lake Winnipesaukee, I stopped in a Celtic store that probably no longer exists and purchased a book of Traditional Scottish Recipes by Rosalie Gow. Most of the recipes dealt with rabbit and other obscure game that will probably never enter my kitchen (but never say never, sez I). The haggis, Cloutie Dumplings, and Drambuie SoufflĂ© sounded interesting, but the Roast Chicken with Oatmeal Stuffing caught my attention right off. The recipe simply stated: "If you have never tried chicken or turkey stuffed with oatmeal and served with bread sauce, I advise you to do so now."

Compelling words, and rightfully so. The bread sauce is to die for, simple and healthful. I found the oatmeal stuffing delicious, but better, in my opinion, when enhanced with a few fresh herbs. If you have never tried it, I advise you to do so now!

ROAST CHICKEN with OATMEAL STUFFING and BREAD SAUCE

For the Stuffing:
1 cup oatmeal or loose oats                      Poultry herbs, such as fresh
¼ cup butter (½ stick)                                 sage and/or thyme
1 small onion, minced                               Salt and pepper to taste

Preheat oven to 350°. Mix oatmeal, onion, herbs, and salt and pepper together in a bowl by rubbing into the butter. Stuff and truss roasting chicken. Smear chicken with butter and/or bacon fat and roast until done, basting occasionally.

For the Bread Sauce:
Remove crusts from 2 large slices of bread. Process into crumbs. Place crumbs in small saucepan with 1¼ cups milk, salt and pepper, and a small onion stuck with 4-5 cloves. Bring to a boil. Simmer to infuse flavors for 20-30 minutes. Remove onion, adjust seasonings, and serve with chicken.

10 comments:

  1. Mmmmm sounds yummy, Pat! Not sure I could pull it off though. I'm not much of a chef. :) Wish I was!

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  2. Nicole, I've often said myself that I should have a wife who could cook :-) I thought this book might be of interest to you and the other authors of Scottish tales among us. Thanks for checking it out!

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  3. Looks delicious! I will have to give it a shot, I love to try new recipes :)

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  4. Your family will enjoy this one, Eliza. Thanks for visiting!

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  5. This sounds like tomorrow night's dinner. There's no way I won't eat oatmeal.

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  6. The oatmeal was what caught my eye too, Miriam. That and the roast chicken. Can't go wrong!

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  7. Margaret ChristisonJanuary 8, 2012 at 9:47 AM

    Hi Pat , glad to hear you loving Scots cooking. I am. Scottish and we have had bread sauce and oatmeal stuffing for all my life and generations before. I know most recipes take the onion out of the bread suce,but we always chop the onion fine and leave it in.What I look forward to most on boxing day is a plate of oatmeal stffing and bread sauce !and today is my birhtday and my. Dinner of choice?free range Roast chicken with...!!!!!

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  8. Hello, Margaret. Lovely to meet you. I like your suggestion of chopping the onion and leaving it in. As long as the onion isn't too crunchy, I think I can get away with it. Will try this dish again soon, your way. Thanks so much for visiting, and a Very Happy Birthday to you!

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  9. Worth a try! You know I love Scottish recipies!

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