Yorkshire Chicken Recipes

YORKSHIRE CHICKEN

Steps:

• Mix 1/3 cup flour, 1 tsp salt, the poultry seasoning and pepper.
• Coat chicken pieces with the mixture.
• Brown all sides in 1/4 cup butter in large skillet.
• Arrange chicken in a 13-by-9 inch baking pan.
• Bake at 350°F for 30 minutes.
• Remove chicken.
• If desired, make gravy in pan, using drippings.
• Pour off into saucepan and keep warm.
• Put chicken back in pan.
• In electric mixer, beat together remaining flour, salt, baking powder, eggs and milk.
• Add remaining butter, melted.
• Beat until smooth.
• Pour over chicken.
• Bake at 350°F for another 45 minutes.
• Serve with gravy, if used.

YORKSHIRE CHICKEN

Steps:

• 1. Mix 1/3 cup flour, 1 tsp salt, the poultry seasoning and pepper.
• 2. Coat chicken pieces with mixture.
• 3. Brown all sides in the melted butter in large skillet.
• 4. Arrange chicken in a 13-by-9 inch baking pan.
• 5. Bake at 350 degrees F for 30 minutes.
• 6. Remove chicken. Pour drippings into a saucepan.
• 7. If desired, make gravy, using the drippings.
• 8. Put chicken back into baking pan.
• 9. Beat together the remaining flour, salt, baking powder, eggs and milk.
• 10. Add the remaining melted butter.
• 11. Beat until smooth. Pour over chicken.
• 12. Bake at 350 degrees for 45 minutes.
• 13. Serve with gravy, if used.

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.

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.