Skirlie makes the perfect stuffing for chicken, and adding a touch of garlic and fresh thyme to it makes it special.
In a heavy frying pan melt the dripping over a medium heat. Add the onion and garlic and cook for 6 – 8 minutes until softening but not coloured. Increase the heat slightly and add both types of oatmeal. Mix well until the fat is absorbed then cook, stirring regularly for about 8 – 10 minutes until it is toasted and crumbly. Remove from the heat and season well, stirring in the parsley and thyme leaves. Set aside to cool them mix in the egg yolk.
Use this to stuff the chicken thighs, then tie them up with fine kitchen string and season. Heat the oil in the frying pan and brown the chicken thighs all over.
Place skin side up in a roasting tin and bake at 200°C/400°F/Gas mark 6 for 20 minutes until cooked through and crispy. Remove the string and serve with mashed potatoes mixed with sautéed spring onions and shredded greens, a pile of broccoli and the pan juices.