Scottish Style Roast Chicken with Oat Stuffing Howtowdie
Discover the rustic charm of Scotland with this Scottish Style Roast Chicken with Oat Stuffing, also known as "Howtowdie." This hearty, comforting dish features a juicy roasted whole chicken filled with a unique oat-based stuffing, enhanced with fresh parsley, thyme, and buttery onions. The oats are lightly toasted for a nutty flavor and moistened with chicken stock to create a soft, aromatic filling that pairs beautifully with the tender, golden-brown chicken. Perfect for family dinners or special occasions, this recipe is a delightful nod to traditional Scottish cuisine. Serve alongside roasted vegetables or creamy mashed potatoes for a complete feast that’s as satisfying as it is delicious. Upgrade your roasted chicken repertoire with this flavorful and wholesome recipe!
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Recipe Information
Ingredients
- 1 4 lbs Whole chicken
- 4 tablespoons Butter
- 1 cup Rolled oats
- 1 large, finely chopped Onion
- 2 tablespoons, chopped Fresh parsley
- 1 teaspoon, chopped Fresh thyme
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.25 cups Chicken stock
- 1 tablespoon Olive oil
- 1 cup Water
Instructions
Preheat your oven to 375°F (190°C).
In a skillet, melt 2 tablespoons of butter over medium heat. Add the finely chopped onion and cook until softened, about 3-4 minutes.
Stir in the rolled oats and toast them in the skillet for 2-3 minutes until slightly golden and aromatic.
Remove the skillet from heat, then mix in the fresh parsley, thyme, salt, pepper, and chicken stock to form a moist stuffing. Set aside to cool slightly.
Gently rinse the chicken and pat it dry with paper towels. Carefully stuff the oat mixture into the cavity of the chicken, securing the opening with kitchen twine or by tucking it under the skin folds.
Rub the chicken skin all over with the remaining butter (2 tablespoons) and olive oil, then season with a sprinkle of salt and pepper.
Place the stuffed chicken in a roasting pan breast-side up. Pour 1 cup of water into the bottom of the pan to keep the chicken moist during roasting.
Roast the chicken in the preheated oven for approximately 1 hour and 30 minutes, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C). Baste the chicken with the pan juices every 20-30 minutes.
Once cooked, remove the chicken from the oven and allow it to rest, tented with aluminum foil, for 10-15 minutes before carving.
Carefully remove the oat stuffing from the cavity and serve alongside the roasted chicken. Pair with seasonal vegetables or potatoes for a complete meal.
Nutrition Facts
Calories |
1233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.7 g | 105% | |
| Saturated Fat | 33.0 g | 165% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 273 mg | 91% | |
| Sodium | 2854 mg | 124% | |
| Total Carbohydrate | 75.6 g | 27% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 10.1 g | ||
| Protein | 55.0 g | 110% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 157 mg | 12% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1176 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
