🍗 Chicken Balmoral with Haggis

Bold, Scottish and wrapped in bacon bliss

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

🔥 Why Choose Our Butcher’s Chicken & Haggis?
We use only the freshest, hand-trimmed chicken fillets and traditional peppery haggis made in-house to bring you unbeatable flavour in this Scottish showstopper.

🥩 Ingredients – Buy Fresh from Our Butcher’s Shop

2 Large Butcher’s Chicken Fillets
200g Traditional Haggis
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 Haggis
1️⃣ Prep – Slice a pocket into each chicken fillet. Stuff with haggis.
2️⃣ Wrap – Wrap in bacon and secure with sticks or twine.
3️⃣ Brown – Sear all sides in an ovenproof pan until golden.
4️⃣ Roast – Transfer to oven and bake at 190°C for 25–30 mins.
5️⃣ Make sauce – In another pan, cook shallot in butter. Add whisky (carefully), then cream and mustard. Simmer 5 mins.
6️⃣ Serve – Remove cocktail sticks/twine and slice to serve with sauce.

💡 Tips:
✔️ Use foil to keep everything wrapped neatly.
✔️ Let rest 5 mins before slicing to keep juicy.

🍽️ Serving Suggestions
✔️ Serve with creamy mash and honeyed carrots.
✔️ Pair with a glass of full-bodied white wine or a wee dram.