How to Make Balmoral Chicken

haggis

🥗Healthier: mushroom pâté

💰Cheaper: sausage meat

Mushroom pâté offers a vegetarian option while sausage meat is more affordable.

bacon

🥗Healthier: turkey bacon

💰Cheaper: pancetta

Turkey bacon reduces fat while pancetta provides a similar flavor at a lower cost.

chicken stock

🥗Healthier: vegetable stock

💰Cheaper: water with seasoning

Vegetable stock is lower in calories, while seasoned water is a budget-friendly alternative.

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt lowers calories while maintaining creaminess, and milk with cornstarch is a cost-effective thickener.

Wrap the haggis in tin foil to hold it together while cooking.

Boil the haggis in a pan with enough water to cover it for around 40 minutes, occasionally turning it.

Remove the haggis from the foil and discard the outer layer to get the cooked meat into a bowl.

Butterfly the chicken breast by slicing it horizontally, leaving a couple of centimeters at the end.

Flatten the butterflied chicken slightly using cling film and a rolling pin.

Roll some of the cooked haggis into a sausage shape and place it in the middle of the chicken breast.

Wrap the chicken around the haggis, forming it nicely with your hands.

Wrap the chicken in thinly sliced streaky bacon, ensuring the join is on the back side for presentation.

Wrap the bacon-wrapped chicken in cling film and refrigerate for at least 30 minutes to firm up.

Heat olive oil in a hot pan and place the chicken seam side down to sear until browned on all sides.

If the frying pan is oven-safe, transfer it directly to the oven; otherwise, place the chicken on an oven-proof tray and bake at 200°C (400°F) for around 40 minutes.

Let the chicken rest for a few minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens