Howtowdie is the old name for skirlie stuffed chicken, which was served on a bed of spinach with drappit eggs (poached eggs) on top! Too much for today's more cholesterol conscious cooks
Howtowdie comes from the french word for a pullet - Hutadeau.... The Auld Alliance means that many Scottish dishes are based on old French recipes.
3.5 - 4 lb roasting chicken
Skirlie
1 pt stock made from the giblets (apart from the chicken liver)
chicken liver
2 oz butter
8 - 10 shallots
2 cloves
pinch of grated nutmeg
Salt and freshly ground black pepper, to taste
Stuff the chicken with skirlie, making sure it is well packed into the bird and that the cavity is well secured so that the skirlie doesn't leak out during the cooking.
Melt the butter in a heavy based casserole dish. Add the shallots and soften until slightly coloured. Add the chicken and brown. Add the spices and seasoning, then pour the stock over the chicken and shallots.
Cover and cook at Gas 4 for about 1.5 hours.
Remove the chicken from the dish and keep it hot.
Strain the stock into a saucepan, add the chopped chicken liver and bring to the boil. Reduce the stock and add more salt and pepper if required.
Carve the chicken. Serve with the skirlie and chicken gravy, with seasonal vegatables.
Here's my family skirlie recipe
Skirlie is traditionally served with roast meats like roast beef, chicken or lamb - although I have had friends serve it with salmon
4 oz oatmeal (not Quaker porridge oats, the REAL stuff!)
1 medium sized strong flavoured onion, finely chopped
2oz butter
Salt and pepper to taste
OPTION
Some families add dried herbs such as sage to the oats just before adding them to the butter/onion mixture.
Gently melt the butter in a pan, add chopped onion and cook on a very low heat for 5 minutes or so, until the onions start to turn golden but not brown. Add the oats and cook for another 10 minutes or so until the oats are cooked.Season with salt and pepper.
Serve as a side dish with beef, chicken or other roast meats.
Howtowdie comes from the french word for a pullet - Hutadeau.... The Auld Alliance means that many Scottish dishes are based on old French recipes.
3.5 - 4 lb roasting chicken
Skirlie
1 pt stock made from the giblets (apart from the chicken liver)
chicken liver
2 oz butter
8 - 10 shallots
2 cloves
pinch of grated nutmeg
Salt and freshly ground black pepper, to taste
Stuff the chicken with skirlie, making sure it is well packed into the bird and that the cavity is well secured so that the skirlie doesn't leak out during the cooking.
Melt the butter in a heavy based casserole dish. Add the shallots and soften until slightly coloured. Add the chicken and brown. Add the spices and seasoning, then pour the stock over the chicken and shallots.
Cover and cook at Gas 4 for about 1.5 hours.
Remove the chicken from the dish and keep it hot.
Strain the stock into a saucepan, add the chopped chicken liver and bring to the boil. Reduce the stock and add more salt and pepper if required.
Carve the chicken. Serve with the skirlie and chicken gravy, with seasonal vegatables.
Here's my family skirlie recipe
Skirlie is traditionally served with roast meats like roast beef, chicken or lamb - although I have had friends serve it with salmon
4 oz oatmeal (not Quaker porridge oats, the REAL stuff!)
1 medium sized strong flavoured onion, finely chopped
2oz butter
Salt and pepper to taste
OPTION
Some families add dried herbs such as sage to the oats just before adding them to the butter/onion mixture.
Gently melt the butter in a pan, add chopped onion and cook on a very low heat for 5 minutes or so, until the onions start to turn golden but not brown. Add the oats and cook for another 10 minutes or so until the oats are cooked.Season with salt and pepper.
Serve as a side dish with beef, chicken or other roast meats.
