Of course! I can help you with that. I’ll be your culinary guide as we explore the history and preparation of Balmoral Chicken.
Balmoral Chicken is a classic Scottish dish that is named after Balmoral Castle, the Queen Elizabeth II’s grand Scottish estate. While the exact origins of the dish are unknown, it is believed to have been created in the 19th century.
The dish is made with chicken breast that is stuffed with haggis, a traditional Scottish dish made with sheep’s pluck (heart, liver, and lungs), oatmeal, onions, and spices. The stuffed chicken is then wrapped in bacon and baked until cooked through. It is typically served with a whisky sauce or a peppercorn sauce.
Here is a detailed guide on how to prepare Balmoral Chicken:
Ingredients:
- 2 boneless, skinless chicken breasts
- 1 cup haggis
- 6 slices bacon
- 1 tablespoon butter
- 1/2 cup whisky
- 1/4 cup chicken broth
- 1 tablespoon peppercorns
- Salt and pepper to taste
Instructions:
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Butterfly the chicken breasts by cutting them horizontally almost all the way through, but leaving one side intact.
- Spread the haggis evenly over the chicken breasts.
- Wrap each chicken breast with 3 slices of bacon.
- Place the chicken breasts in a baking dish.
- In a small saucepan, melt the butter over medium heat.
- Add the whisky and chicken broth.
- Bring to a simmer and cook for 5 minutes.
- Add the peppercorns and season with salt and pepper to taste.
- Pour the sauce over the chicken breasts.
- Bake for 30-40 minutes, or until the chicken is cooked through and the bacon is crispy.
- Let the chicken rest for 5 minutes before slicing and serving.
Balmoral Chicken is a delicious and satisfying dish that is perfect for a special occasion or a cozy dinner at home. It is a true taste of Scotland and is sure to impress your guests.
