About this recipe:This is a tasty side to accompany roast chicken. It also goes really well with a fried egg. The right kind of oatmeal is imperative - it has to be fine-rolled, not porridge or pinhead!! Add plenty of salt - (not the healthiest, I know - but it wouldn't be traditionally Scottish if it was!). You can omit the chicken fat and just use a generous glug of olive oil for a vegetarian option.
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Method Prep:5min › Cook:15min › Ready in:20min
Pour the fat and juices from a roast chicken into a frying pan and saute the onion in the chicken fat over medium heat until golden. There should still be plenty of fat and juices left in the pan, not absorbed by the onion.
Stir in the oatmeal, and cook, stirring all the time, until the mix is fairly crumbly and not too clumpy. Season generously with salt.
Use olive oil instead of chicken fat for making a cooked breakfast accompaniment or for a vegetarian option.