Although its name comes from the old French word hétoudeau, meaning "young capon," this is a classic Scottish dish of braised chicken. Traditionally, the bird is either stuffed or sided with skirlie, a mix of oatmeal and onions sautéed in fat, and seasoned with nutmeg, coriander, and ground black pepper.

Howtowdie is typically served on a bed of kale, silverbeet, or creamed spinach, then topped with poached or drappit eggs, as the Scots call them.