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Stoved Howtowdie wi' Drappit Eggs
Stoved Howtowdie wi' Drappit Eggs is a traditional Scottish recipe for a classic dish of stuffed chicken cooked in a casserole with spinach and pearl onions that's served with poached eggs. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Stoved Howtowdie wi' Drappit Eggs.
prep time
20 minutes
cook time
70 minutes
Total Time:
90 minutes
Serves:
6
Rating: 
Tags : Chicken RecipesVegetable RecipesScottish Recipes
In Scots, a
howtowdie is a young chicken, basically a poulet.
Drappit is the Scots word for 'dropped' and represents the dropping of the eggs into hot stock to cook them. The dish is 'stoved' as it's cooked in an oven, rather being cooked on the hob.
Ingredients:
1 young chicken (poulet), prepared for roasting (reserve the liver)
1 batch
howtowdie stuffing
225g pearl onions
120g butter
1 tsp mixed herbs
1
bayleaf
2
cloves
1/2 tsp
black peppercorns
1 rasher of bacon
6 eggs (must be very fresh)
600ml water or stock
100ml chicken stock
salt and freshly-ground
black pepper
900g spinach
Method:
Wash and dry the chicken then stuff with howtowdie stuffing. Place in a casserole dish, cover the breast with the bacon, then surround with the pearl onions then dot with the butter, season to taste and scatter over the herbs, cloves and peppercorns.
Cover, then transfer to an oven pre-heated to 200°C and cook for 15 minutes. After this time, take out the casserole and pour in the water (or stock). Reduce the oven temperature to 180°C then cover the casserole and return to the oven. Cook for a further 40 minutes, or until the fowl is cooked through.
Add the chicken stock to a pan, bring to a simmer then add the liver and poach for about 5 minutes, or until done. Remove the liver then crack the eggs into the pan and poach in the stock. In the meantime, wash the spinach and shake dry. Add to a pan, season and cook for about 5 minutes, or until wilted.
To serve, place the chicken in the centre of a serving plate, surround with the spinach, top the spinach with the eggs. Place the casserole on the hob, bring the chicken poaching liquid to a simmer then rub in the chicken liver through a fine meshed sieve. Cook the sauce until thickened then strain on top of the chicken and serve.
