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Stoved Howtowdie Wi' Drappit EggsA howtowdie is a young chicken, and drappit refers to the eggs which are ‘dropped’ into the hot stock to cook them.


serves totaltime preptime cookingtime
4 persons 1 hour
20 minutes
20 minutes 1 hour


{tab Ingredients}

  • 900 grams Chicken
  • 1 grams Salt
  • Pepper
  • 50 grams Butter
  • 225 grams Shallots, chopped
  • A bunch Rosemary, chopped
  • 450 ml Chicken Stock
  • 4 medium Eggs
  • 400 grams Spinach, cooked


  • 1 medium Onion, finely chopped
  • 1 clove of Garlic, crushed
  • 10 grams Butter
  • 110 grams Breadcrumbs, fresh
  • 1 tablespoon Green Herbs, fresh, chopped

{tab Instructions}

  1. To make the stuffing, soften the onion and garlic in butter, add the breadcrumbs and green herbs and fry until golden.
  2. Season the chicken inside and out, and stuff the chicken with the herb stuffing.
  3. Melt the butter in a casserole dish and brown the chicken all over.
  4. Add the shallots and rosemary.
  5. Pour the stock over the top.
  6. Cover tightly and simmer for 1 hour until the chicken is tender.
  7. Remove the chicken from the casserole and keep it warm.
  8. Ladle some of the stock into another pan and poach the eggs in it.
  9. To serve, place flattened balls of cooked kale or spinach onto a serving dish, place the poached eggs on top and place the chicken in the middle.


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