Chick-Inverness, A Robbie Burns Night Supper On The Barbecue
To celebrate our tenth anniversary, my husband and I took a trip to Scotland. We had barely stepped foot in the country when we were shuttled off to Inverness where we stayed at the lovely Royal Highland Hotel. On one of the nights of our stay there, we ate at the in-hotel restaurant. On the menu, Chicken Balmoral, chicken stuffed with haggis served with mashed potatoes, seasonal vegetables, and a whiskey cream gravy. Naturally, we ordered it. However, we were surprised by the name of this delicious dish. While it was named for the Queen’s home castle in Scotland, it could have been we were being clever, or it may have been jetlag, but we wondered why didn’t they call the dish Chick-Inverness. After all, we were IN Inverness.
This year we wanted to celebrate Robbie Burns Night and what better way to do so than making Chick-Inverness. While a beef roast is typical and served with a whole cased haggis, I took a little different route, remembering fondly the Chicken Balmoral and our trip to Scotland. Enjoy this Robbie Burns Night Supper On The Barbecue with a whole roast chicken, uncased haggis and a caramelized onion, whiskey, cream gravy. Serve this delicious meal with seasonal veggies, mashed potatoes and mashed turnips.
Chick-Inverness, A Robbie Burns Night Supper On The Barbecue
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Method
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Chick-Inverness
- 1 roasting chicken
- 1 (1 lb/0.5kg) haggis
- Scotch salt to taste *you can use kosher too
- Pepper to taste
- 2 cups (500 ml) chicken stock
- ¼ cup (59 ml) butter, melted
Caramelized Onion, Whiskey, Cream Gravy
- 1 onion, sliced thin
- 4 tbsp. (57 g) butter
- 3 tbsp. (23 g) flour
- ¼ cup (59 ml) whiskey
- 2 cups (500 ml) chicken stock (from above, see instructions)
- ¼ cup (59 ml) heavy cream
- Salt and pepper to taste
- Preheat the barbecue to 400°F (200°C) using two burners on the outside, leaving at least one off.
- Season the chicken on all sides and inside generously with the Scotch salt and freshly ground black pepper.
- Fill the basin of a Napoleon chicken roaster with chicken stock, add some fresh herbs if you like. If you have a wok-style roaster, uncase your haggis and place it in, then sit the chicken over the flavor cone. If you are using one that does not have something to hold more food under the chicken, place the haggis into a roasting pan (you can uncase it or leave it whole if this is the case).
- Cook the chicken and haggis, using indirect heat, for up to 90 minutes, basting every 15 to 20 with melted butter. Check the chicken using a meat thermometer in the thigh, once a temperature of about 155°F (68°C) is reached. Remove the chicken from the heat and allow it to rest for at least 10 minutes before carving.
- While the chicken is resting, caramelize the thinly sliced onions with 1 tbsp. (14.25 g) of butter. Once caramelized, add the butter and allow it to melt. Stir in the flour cook until the flour smell is gone. Stir in the whiskey, followed by the chicken stock a little at a time. Use the stock that was used to cook the chicken. If there isn’t enough, add more until you have 2 cups (500 ml). Once you have the perfect gravy texture, add the heavy cream to finish.
*If your gravy is too liquid, allow it to simmer gently. Too thick, add more stock, vegetable water, or cream. - Serve this meal with mashed potatoes, turnips (neeps and tatties) and your favorite scotch whiskey.
This recipe for Chick-Inverness, my Robbie Burns Night Supper On The Barbecue was a total success, and even better a blast. We dressed up, enjoyed the food and reminisced about wonderful times we had. If you haven’t tried haggis yet, I highly recommend it. While on paper it sounds not so great, ignore all of that because it’s a delicious side dish that makes you think of wild places and kilted warriors.
What traditional dinners have you made on your barbecue? Did you go for authenticity or did you make it your own? Share your best celebration BBQ recipes, stories and photos on our social pages like Facebook and Instagram, using the hashtags #NapoleonEats and #NapoleonGrills.
Happy Grilling!
Season generously with salt and pepper
Set your chicken onto the roaster and add the haggis or place the haggis into a roasting pan
Place the chicken roaster onto the barbecue and roast using indirect heat
Baste every 15 to 20 minutes with melted butter
Remove from the barbecue when about 155°F (68°C) to rest
Serve the sliced chicken on a bed of haggis
Serve it with the neeps, tatties, and whiskey cream sauce
Don't forget to raise a toast
I used to be the Sultana of Sizzle, but you can call me Andrea. I have always been passionate about food. Even though I was majoring in Art and Graphic Design, I would frequently be found cooking for my friends and family.
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Season generously with salt and pepper
Set your chicken onto the roaster and add the haggis or place the haggis into a roasting pan
Place the chicken roaster onto the barbecue and roast using indirect heat
Baste every 15 to 20 minutes with melted butter
Remove from the barbecue when about 155°F (68°C) to rest
Serve the sliced chicken on a bed of haggis
Serve it with the neeps, tatties, and whiskey cream sauce
Don't forget to raise a toast