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)
Cut chicken into serving pieces.
Slice potatoes in medium thick rounds.
Melt 1 heaped tablespoons.
of butter in a skillet or saucepan.
Brown chicken joints lightly on both sides and then remove them.
Grease an ovenproof casserole dish and put in layers as follows: sliced potatoes, whole shallots or sliced onions (all well-seasoned), chicken.
Dot each layer with little knobs of butter.
Repeat layers until all ingredients are used, ending with a layer of potatoes.
Pour stock over the potatoes, shallots and chicken.
Cover with buttered greaseproof paper, then with lid.
Cook in oven at 275F/135C for about 2½ hours.
Add a little hot stock or water after about an hour or so, if liquid dries up too much.
Sprinkle generously with chopped parsley 5 minutes before serving.
Read more at: http://www.food.com/recipe/chicken-stovies-traditional-scottish-recipe-18455?oc=linkback