Chicken Stovies - Traditional Scottish Recipe

• 1 (3 lb) broiler-fryer chickens
• 12 small whole shallots (can substitute 2 sliced large onions)
• 2 1/2 lbs russet potatoes
• 2 tablespoons unsalted butter
• 2 cups chicken stock, made from the boiled giblets
• salt and pepper, to taste
• 3 tablespoons chopped parsley (to garnish) (optional)

1. Cut chicken into serving pieces.
2. Slice potatoes in medium thick rounds.
3. Melt 1 heaped tablespoons.
4. of butter in a skillet or saucepan.
5. Brown chicken joints lightly on both sides and then remove them.
6. Grease an ovenproof casserole dish and put in layers as follows: sliced potatoes, whole shallots or sliced onions (all well-seasoned), chicken.
7. Dot each layer with little knobs of butter.
8. Repeat layers until all ingredients are used, ending with a layer of potatoes.
9. Pour stock over the potatoes, shallots and chicken.
10. Cover with buttered greaseproof paper, then with lid.
11. Cook in oven at 275F/135C for about 21/2 hours.
12. Add a little hot stock or water after about an hour or so, if liquid dries up too much.
13. Sprinkle generously with chopped parsley 5 minutes before serving.

chickens, shallots, potatoes, unsalted butter, chicken stock, salt, parsley

Taken from www.food.com/recipe/chicken-stovies-traditional-scottish-recipe-18455 (may not work)