Burn’s Night Immoral Chuckie (AKA Balmoral Chicken, but it got your attention!)

Balmoral Chicken is easy.   It’s a chicken breast stuffed with haggis (and DON’T go Aargh!), wrapped in bacon.  It’s gorgeous.

Have it with the traditional neeps’n’tatties too.

You’ll need, for 4 people:

  • 4 large chicken breasts
  • 1 pack haggis (freshly shot when flying in a southerly direction during January)
  • About four rashers of bacon per breast (4×4=16)
  • Whisky (optional but very nice)
  • Neeps & tatties (swede and potatoes – amount?  Make more than you’d think you’d need).
  • Stock cube or two
  • Butter
  • Oven tin/ceramic oven dish
  • Saucepan
  • Frying pan
  • Aluminium foil

What y’do……..Neeps & tatties

  • Peel enough spuds to make a good amount of mashed spud.
  • Cut into  small pieces and pop ’em into a saucepan with cold water and a good amount of salt.
  • Cut the swede in half (it’ll be hard, but persist).
  • You need to remove the outer 3mm of skin, so place it on a board and use a long but narrow-bladed knife to cut it off.  That’s the skin of the swede, not your fingers or YOUR skin.
  • Cut into one-inch cubes, or thereabouts.  Chuck that into the cold water with the spuds.
  • Bring to the boil and simmer energetically for 20 mins.
  • Drain away the water (you might wish to use it in the stock cube gravy so as not to waste taste)
  • Mash the neeps & tatties roughly, with butter perhaps 1/4 of a block of butter max.

What y’do….. Chicken:

  • Preheat the oven to about 170C.
  • Cut the chicken breasts and open it up like a book.
  • Bash them with something heavy. (Clean and heavy, preferably)
  • Lay a good thick slice of haggis on one ‘page’ of the chicken.
  • If you have some scotch, dribble it on the haggis and just scuff the surface with a fork to let it seep in.  The alcohol won’t survive, but the taste and small will.
  • Close the chicken breast book.
  • Lay out 4 rashers of bacon flat on the chopping board or carefully cleaned surface.
  • Lay the chicken breast upon the bacon and wrap the rashers around it.
  • Repeat for the other 3 and place all four in the oven tin/dish and drop a spoon of water into the tin to keep it moist.
  • Cover the breast with foil and pop into the oven for about 25 mins or so.
  • After the 25 mins, take out the tin, remove the foil and pop the breasts into a frying pan to brown/colour/crisp the bacon over a medium to high heat.
  • Serve with the neeps & tatties and a stock cube dissolved in half a cup of boiling water (and a bit more scotch if you haven’t already drunk it all……

Of course, whilst the chicken and the veg are cooking, you have a bottle of scotch just sitting there with the top off…….

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