Sunday, October 13, 2013


It's a Sunday evening, and so there is a chicken roasting in the oven.

Now, to many people, roast chicken demands sage and onion stuffing. But not me. My Aberdonian ancestry means that roast chicken demands skirlie.

Much like the aforementioned stuffing, skirlie can be either served with the chicken, or cooked in the chicken.

I generally don't explicitly measure stuff out for this recipe, just go for what looks like the right amounts.
  • 1 Onion, peeled and finely chopped.
  • A couple of oz of Fat: butter, lard, dripping, or vegetable oil.
  • A few oz of Medium Oatmeal - that's the coarse flourlike stuff NOT rolled porridge oats.
  • Salt to taste.
Saute the chopped onion in the fat in a small saucepan over a low-medium heat until the onion is translucent and turning golden.
Stir in oatmeal, a little at a time, until all the fat has been absorbed into the oatmeal.
Season to taste with plenty of salt.
Cook a little longer, stirring, until the oatmeal smells toasty, but don't let it burn.
Serve to accompany roast chicken.

Categories: scottish skirlie