5 February 2009

Macsween haggis stuffed chicken

haggis as stuffing, by disintregrated girl, BBC messageboard

chicken breast
Macsween haggis
teasp Scottish whisky, optional

serve with creamed braised leeks & simple low oven potatoes

  • mix haggis with the whisky & fashion into a sausage shape for your stuffing
  • butterfly your chicken breast, flatten, stuff with the haggis sausage and seal as best you can - I use a second half fillet, beaten flat & cocktail sticks
  • bake at 170 for one hour, covered in foil, then another 10 mins to colour lightly - this gives a golden, moist chicken and haggis
  • pour chicken juices into your braised creamed leeks dish


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