Scottish Roast Chicken - cooking recipe

Ingredients

3 -4 lbs fryer chickens, in pieces
6 medium onions, cut in half
1/4 cup butter or 1/4 cup margarine, melted
1 large onion, minced
1/4 cup butter or 1/4 cup margarine
1 cup oats
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg

Preparation

Prepare Oat Stuffing: Melt butter in med.
skillet; cook 1 lg minced onion on medium heat, stirring frequently, until light brown.
Stir oats and spices; cook until oats are golden brown, stirring frequently, approx 3-4 min.
For Chicken: Fill wishbone area of chicken with stuffing.
Fasten neck skin to back with skewer.
Fold wings across back; let tips touch.
Fill main cavity lightly with stuffing.
(This will expand while cooking, so don't stuff too much in!) Skewer/tie drumsticks to tail.
Place chicken, breast up, in shallow roasting pan.
Arrange halved onions around chicken.
Brush chicken and onions with 1/4 c.
melted butter.
Leave uncovered; roast at 375.
Baste several times with remaining butter during cook time, approx 1-1/2 hrs.