The name “Howtowdie” is thought to come from Old French “hutaudeau,” a pullet. In the 1800s it was served with poached eggs and was called “Howtowdie wi’ drappit eggs” (drappit = dropped). Serves 6.
3 pounds broiler, frying chicken
1 large onion finely chopped
6 medium onions
1 cup margarine or butter, melted
1 cup margarine
1 cup regular rolled oats
1 tablespoon salt
1 teaspoon ground coriander
1 teaspoon pepper
1/8 teaspoon grated nutmeg
- Cook and stir the large onion in the cup of melted margarine in 10-inch skillet over medium heat until light brown. Stir in rolled oats, salt, coriander, pepper and nutmeg. Cook and stir until oats are golden brown and crisp, 3 to 4 minutes.
- Fill wishbone area of chicken with stuffing mixture. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly (do not overstuff). The stuffing will expand while cooking.
- Place chicken breast side up in shallow roasting pan. Cut the medium onions in half and arrange around the chicken.
- Brush chicken and onions with margarine. Roast uncovered in 375Â°F oven, brushing chicken and onions several times with remaining margarine until chicken and onions are done, about 1 hour.