🍗 Chicken Balmoral with Black Pudding

Rich, peppery and proudly Scottish

🍗 Chicken Balmoral – Butcher’s Chicken Fillets Stuffed with Black Pudding and Wrapped in Bacon, Topped with Whisky Cream Sauce

🔥 Why Choose Our Butcher’s Chicken & Black Pudding?
Our black pudding is crafted with a time-honoured recipe and full of bold flavour – the perfect pairing for juicy chicken fillets and salty bacon.

🥩 Ingredients – Buy Fresh from Our Butcher’s Shop

2 Large Butcher’s Chicken Fillets
2 Slices Butcher’s Black Pudding
4 Rashers Streaky Bacon
Salt & Pepper
Cocktail Sticks or Butcher’s Twine
Oil for frying

For the whisky cream sauce:
1 tbsp Butter
1 Shallot, finely chopped
50ml Whisky
100ml Double Cream
1 tsp Wholegrain Mustard
Salt & Pepper

🔥 How to Cook Chicken Balmoral with Black Pudding
1️⃣ Prep – Slice a pocket into each chicken fillet. Stuff with black pudding.
2️⃣ Wrap – Wrap in bacon and secure.
3️⃣ Sear – Brown all over in a frying pan.
4️⃣ Roast – Finish in oven at 190°C for 25–30 minutes.
5️⃣ Sauce – Cook shallot in butter, add whisky, cream, and mustard. Simmer.
6️⃣ Serve – Plate with sauce poured over.

💡 Tips:
✔️ Use butchers’ streaky bacon for full flavour.
✔️ Swap whisky for chicken stock in sauce if preferred.

🍽️ Serving Suggestions
✔️ Serve with neeps, tatties, or creamy leeks.
✔️ A bold Syrah or Pinot Noir pairs beautifully.