Roast Chicken with Fennel and Oat Stuffing

Based on the Scottish dish skirlie, the oatmeal side dish is a great accompaniment to roasted poultry or meat. To ensure that everything is ready at the same time, place the stuffing in the oven for the last 20 minutes of the chicken's baking time.

Yield:

6 servings (serving size: about 4 ounces meat and about 1/2 cup stuffing)

Recipe from

Nutritional Information

Calories 334
Caloriesfromfat 27 %
Fat 10.1 g
Satfat 3.3 g
Monofat 3.5 g
Polyfat 1.7 g
Protein 40.3 g
Carbohydrate 20.1 g
Fiber 3.5 g
Cholesterol 123 mg
Iron 3.7 mg
Sodium 662 mg
Calcium 66 mg

Ingredients

Chicken:
1 (4 1/2-pound) roasting chicken
Cooking spray
Stuffing:
1 1/2 cups regular oats
2 tablespoons butter
2 cups sliced leek (about 2 medium)
2 cups chopped fennel bulb (about 1 large)
1 1/4 cups fat-free, less-sodium chicken broth
1 teaspoon salt
1 teaspoon finely chopped fresh rosemary
1 teaspoon grated orange rind
1 egg white, lightly beaten

Preparation

Preheat oven to 375°.

To prepare chicken, remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Place chicken, breast side up, on a broiler pan coated with cooking spray. Bake at 375° for 1 hour and 20 minutes or until a thermometer inserted into meaty part of thigh registers 175°. Let chicken stand 10 minutes. Discard skin.

To prepare stuffing, cook oats in a large nonstick skillet over medium-high heat 10 minutes or until lightly toasted and fragrant, stirring frequently. Spoon into a medium bowl.

Melt butter in pan over medium-high heat. Add leek and fennel; sauté 8 minutes or until tender. Add leek mixture, broth, and remaining ingredients to toasted oats, and stir well to combine. Spoon mixture into a 1-quart casserole dish coated with cooking spray. Bake at 375° for 20 minutes or until thoroughly heated. Serve with chicken.

Note:

Lorrie Hulston Corvin,

September 2006