Crafts and Life

A 3-3¹/₂ lb chicken
4 oz medium or coarse oatmeal
1 medium onion, chopped
2 oz shredded suet or 2 oz dripping
Salt and pepper
Mixed herbs (optional)

Set the oven to 350F or Mark 4.  Remove the giblets for the gravy.  Rinse and wipe the chicken well.  Put the pastmeal, onion and the suet or dripping into a bowl.  Add salt, pepper and herbs to taste.  Mix well with a fork.  Stiff the chicken.  Take care not to overfill the cavity as the oatmeal swells when cooked.  Place the chicken in a roasting tin and roast for about 20 minutes to the pound and possibly 20 minutes over depending on the bird.  Serve with roast potatoes and fresh vegetables.  Serves 4.

Taken from Favourite Scottish Recipes.