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Chicken Stovies
Traditional Scottish Recipe!
1 young chicken, about 3 lbs.
2 large onions, sliced or (better) 12 small, whole shallots
2 1/2 lbs. old potatoes
2 heaped Tbls. butter
2 cups stock made from the boiled giblets
salt and pepper, to taste
3 Tbls. chopped parsley garnish (optional)


The word 'stovies' is from the French 'etoufee', meaning 'stewed in a closed vessel'. This popular Highland dish, possibly of French origin, has become a favourite all over Scotland. Like most national affairs, the exact way to cook stovies is a matter of dispute for many Scots; this traditional recipe preserves all the essence of the bird.

Cut chicken into serving pieces. Slice old potatoes in medium thick rounds. Melt 1 heaped Tbls. of butter in saucepan. Brown chicken joints lightly on both sides, remove. Layer saucepan bottom as follows, dot each layer with little knobs of butter. Sliced potatoes, sliced onion or whole shallots (all well-seasoned), chicken. Continue until all food is used up, end with a layer of potatoes. Pour stock over, cover with buttered greaseproof paper, then with lid. Either simmer or cook in oven at 275F/135C for about 2 1/2 hours. Add a little hot stock or water at half cooking time, if liquid dries up too much. Sprinkle generously with chopped parsley 5 minutes before serving.

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Preparation Time: Serves: 4
Recipe Origin: United Kingdom
Submitted by:
Nick Fiddes

United Kingdom
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