Chicken Stovies - Traditional Scottish Recipe

Total Time: 3 hrs 10 mins Preparation Time: 40 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 4
• 1 (3 lb) broiler-fryer chickens
• 12 small whole shallots (can substitute 2 sliced large onions)
• 2 1/2 lbs russet potatoes
• 2 tablespoons unsalted butter
• 2 cups chicken stock, made from the boiled giblets
• salt and pepper, to taste
• 3 tablespoons chopped parsley (to garnish) (optional)

Recipe

• 1 cut chicken into serving pieces.
• 2 slice potatoes in medium thick rounds.
• 3 melt 1 heaped tablespoons.
• 4 of butter in a skillet or saucepan.
• 5 brown chicken joints lightly on both sides and then remove them.
• 6 grease an ovenproof casserole dish and put in layers as follows: sliced potatoes, whole shallots or sliced onions (all well-seasoned), chicken.
• 7 dot each layer with little knobs of butter.
• 8 repeat layers until all ingredients are used, ending with a layer of potatoes.
• 9 pour stock over the potatoes, shallots and chicken.
• 10 cover with buttered greaseproof paper, then with lid.
• 11 cook in oven at 275f/135c for about 2½ hours.
• 12 add a little hot stock or water after about an hour or so, if liquid dries up too much.
• 13 sprinkle generously with chopped parsley 5 minutes before serving.