Vincent Price Chicken Pudding Chicken With Yorkshire Pudding Recipes

VINCENT PRICE CHICKEN PUDDING - CHICKEN WITH YORKSHIRE PUDDING

Steps:

• Joint the chickens, splitting the breasts (and removing backbone), and separating the drumsticks and thighs (you can remove skin, if you prefer); reserve the giblets, necks, and backbones.
• In a large, heavy pot, put the water, reserved giblets, necks, and backbones, and the celery, onion, parsley sprigs, oregano, salt, and pepper; simmer on medium heat for 40 minutes, then strain solids from liquid, discard solids, and reserve liquid broth.
• Preheat oven to 450 degrees F.
• Make the pudding topping: in a bowl, mix together flour, salt, milk, and beaten eggs, and stir until smooth.
• Prepare the fry coating: place the 1/4 cup flour, 1/2 teaspoon salt, and 1/8 teaspoon pepper into a large Ziplock bag, then add a few pieces of chicken and shake to coat well; repeat with all pieces.
• Melt 2 tablespoons butter and 1 tablespoon vegetable oil in a large frying pan over medium high heat, then sauté the coated chicken pieces until browned; reserve drippings.
• Placed the browned chicken pieces into a large round casserole dish.
• Take chicken drippings in pan over heat and thicken with 1 tablespoon flour, then gradually add 2 cups of the reserved broth while whisking to make gravy, simmer while whisking to thicken, then add the chopped parsley (if gravy is not thickening as you'd like, sprinkle in a bit more flour - a teaspoon at a time - and simmer to desired texture).
• Pour the gravy over the chicken pieces in the casserole.
• Spread the prepared Yorkshire Pudding batter evenly over the top.
• Bake in a hot 450 degree F oven for 15 minutes; reduce temperature to 350 degrees F and bake for an additional 20 to 25 minutes.
• Note: when chicken is almost done baking, you can make more gravy (as much as you'd like) with 2 tablespoons butter, 2 tablespoons flour, and some of the remaining chicken broth to the texture/thickening you'd like.

THE BEST YORKSHIRE PUDDING

Steps:

• Preheat the oven to 400 degrees F.
• Whisk the flour, milk, eggs and 2 teaspoons salt in a medium bowl until smooth-be sure not to over mix. Let sit for 30 minutes.
• Meanwhile, spoon 1 teaspoon beef fat into each hole of a 12-cup muffin tin. Place the tin in the oven and cook until the fat melts and the pan is very hot, 5 to 6 minutes. Working quickly, pour the batter evenly into the muffin tins, filling each tin about halfway. Bake until the puddings are golden brown and very puffed, about 20 minutes. Serve immediately.

CHICKEN PUDDING

Steps:

• Combine first 6 ingredients and water to cover in a large Dutch oven.
• Bring to a boil over medium-high heat; reduce heat, and simmer 1 hour or until tender.
• Remove chicken and cool.
• Pour 6 cups broth through a wire-mesh strainer into a large bowl, discarding solids.
• Reserve remaining broth for later use.
• Whisk 6 tablespoons butter, bouillon granules, and poultry seasoning into strained broth until smooth.
• Set aside to cool.
• Cut shortening into flour with a pastry blender or fork until crumbly.
• Add milk, stirring just until dry ingredients are moistened.
• Spread dough to a 1/2-inch thickness on a lightly greased baking sheet, forming 1 large hoecake (I call it a"biscuit").
• Bake at 400° for 25 minutes or until golden brown.
• Cool on wire rack; break into pieces.
• Skin, bone, and coarsely chop chicken.
• Layer chicken and hoecake pieces in a lightly greased 13-x 9-inch baking dish.
• Whisk together chicken broth mixture and eggs; pour evenly over chicken and hoecake pieces.
• Stir together cracker crumbs and 1 tablespoon melted butter; sprinkle evenly over top of chicken mixture.
• Bake at 375° for 30 minutes or until golden brown and set.
• Let stand 10 minutes before serving.

YORKSHIRE CHICKEN

Steps:

• 1. Preheat oven to 350.
• 2. Spray a 9x13 glass pan with cooking spray.
• 3. In a bowl mix together the flour, baking powder & seasonings.
• 4. In a separate bowl, combine egg & milk. Beat well.
• 5. Blend the wet ingredients with the dry. Mix well.
• 6. Place chicken pieces in pan. Season with the few pinches of salt & pepper.
• 7. Pour batter mixture all around chicken in pan.
• 8. Bake at 350 for about an hour, or until chicken is done and "Yorkshire Pudding" is golden browned.
• 9. Spoon out a piece of chicken, along with some "pudding" for each serving.
• 10. Top with chicken gravy & serve with a vegetable side dish.

CHICKEN PUDDING

Steps:

• Combine 1/3 cup of the flour, 1/4 tsp salt, and the pepper.
• Coat prepared chicken pieces and fry in the oil over moderate heat for 4 minutes on each side or until browned.
• Add stock and bring to a boil. Lower the heat, cover, and simmer for 15 minutes. Transfer to a buttered 13"X9"X3", reserving the stock.
• Preheat the oven to 425 degrees F.
• In a large bowl, whisk the egg and egg whites. Whisk in the milk, 1 tbl of butter, and the remaining salt. Then, whisk in 1 cup of the flour until smooth. Pour over the chicken and bake, uncovered for 15 minutes. Reduce the temp to 350 degrees F and bake for 20 minutes longer or until the topping is puffed and golden.
• Meanwhile, in a medium size saucepan, heat the remaining 2 tbl of butter over medium heat. Add the remaining 1/3 cup of flour and cook until bubbly. Whisk in 3 1/2 cups of the reserved cooking liquid and bring to a boil. Lower heat and simmer for 6 minutes stirring frequently. Stir in parsley and thyme.
• Drizzle about 1/2 the gravy over the chicken. Serve with remaining gravy on the side.