McChiggis - The most amazing roast chicken stuffed with haggis

Roast chicken stuffed with haggis

We discovered McChiggis in Scotland, ready prepared in the chilled cabinet in a supermarket in Fort William, and have fallen in love with this. The haggis infuses the chicken with the most amazing aroma and flavour.

Ingredients

1 fresh free-range chicken
1 haggis (I use gluten-free McSween haggis)
1 onion sliced into thick rings
olive oil
freshly ground black pepper
salt

Method

Put the sliced onion in the bottom of a deep roasting tin.

Stuff the chicken with the haggis. If there is any left over, place in the pan under the chicken. Weigh the chicken when stuffed. Place on top of the onions.

Rub the olive oil over the chicken then season with salt and lots of black pepper.

Place on the middle shelf in a hot oven Gas 5/190 C and roast for 20 mins per 500g/1lb plus 20 mins. Check chicken is cooked by inserting a skewer or sharp knife where the leg joins the breast, the juices should be clear.

Serve with tatties and neeps and lashings of gravy.

Tip: If you are after gluten-free Haggis, I've found it available in some Waitrose stores.

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