Balmoral Chicken is a traditional Scottish recipe for a dish of chicken breasts stuffed with haggis and wrapped in bacon that's roasted to cook. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Balmoral Chicken.
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This is a dish of chicken with a haggis stuffing and is named after Balmoral Castle in Aberdeenshire. It’s a great way of using-up any leftover haggis after a Burns supper, or use for a family meal on Burns night. Serve with dulse potato cakes, whisky sauce and kale or other greens.
Get two pieces of baking parchment ready, both the same size and about double the width of the chicken breast. Put one on a chopping board or work surface with the chicken on top, and cover with the second piece of parchment. Using a rolling pin or meat mallet, bash the chicken breasts until they are around 3cm thick. Keep the baking parchment.
Lay 5 rashers of streaky bacon horizontally on top of a piece of the reserved parchment. Lay the flattened chicken breast on top of the bacon vertically. Put up to 75g or a couple of tablespoons of haggis in the centre of the butterflied chicken breast, in a log shape. Repeat with the second chicken breast. Carefully roll each breast up as tightly as possible, wrapping in the bacon. Wrap tightly in clingfilm then chill for at least 1 hour (or up to 24 hours).
Pre-heat your oven to 180°C (160°C fan/gas mark 4). Carefully unwrap the chicken (discarding the clingfilm), making sure the bacon is still intact and the chicken is still tightly rolled with the seam-side down to hold the haggis in place. Tightly wrap in foil, then sit on a baking tray. Transfer to the centre of your pre-heated oven and cook for 20 minutes.
Remove the chicken from the oven, and leave to cool in the foil for a few minutes. Turn the oven up to 200°C (180°C fan/gas mark 6).
Using heat-proof gloves, carefully remove the foil, making sure none of the bacon comes off, and put the chicken back on a baking tray. Return to the oven and roast for 15 mins, or until the bacon is crisp.
Remove from the oven and leave to rest for 5 minutes before slicing and serving with the potato cakes, whisky sauce and greens.
