Vincent Price Chicken Pudding Chicken With Yorkshire Pudding Food

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.

YORKSHIRE PUDDING

Steps:

• Mix flour and salt in a medium bowl. Mix milk, eggs, and butter (or beef drippings, if using) in a 1-quart Pyrex measuring cup. Pour egg mixture into flour mixture; stir until smooth. Return mixture to the measuring cup for easy pouring.
• Spray a muffin tin that has 12 individual cups (each with 1/2-cup capacity) with vegetable cooking spray. Fill each cup 3/4 full. Adjust oven rack to lower middle position and set muffin tin on rack. Close oven door and heat oven to 425 degrees. Bake, without opening the oven door, until popovers are crisp and golden brown, 35 minutes. Remove from oven and transfer to a wire rack. Recrisp in a warm oven before serving.

YORKSHIRE PUDDING

Steps:

• Mix eggs and milk in a bowl, then stir in flour and salt slowly. Bring to room temperature.
• Preheat oven to 450 degrees F.
• Render suet in a frying pan until liquid. Put suet in an 8-inch square baking dish and place in the oven until hot. Carefully pour in batter and bake until golden brown, about 30 minutes.

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.

ROASTER YORKSHIRE CHICKEN

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Shake 1/2 cup of flour, 1 teaspoon salt, the pepper, and 2 teaspoons of parsley in a large plastic bag. Add the chicken, and toss to coat all over with the flour mixture. Remove the chicken, and shake to remove the excess flour. Place, breast side up, into a small, lidded roasting pan that is slightly larger than the chicken. Drizzle the oil evenly over the chicken, allowing the excess to coat the bottom of the roasting pan.
• Cover, and bake in the preheated oven for 1 hour.
• After the chicken has roasted for 1 hour, prepare the Yorkshire pudding batter by whisking together the eggs, milk, and 1 tablespoon of parsley until blended. Add 1 cup of flour, the baking powder, and 1 teaspoon of salt; whisk until a smooth batter has formed.
• Remove the roasting pan from the oven and place onto a baking sheet. Pour the Yorkshire pudding batter evenly over the top of the chicken, allowing the excess to run into oil at the bottom of the pan.
• Return to the oven, and bake until the Yorkshire pudding is puffed and golden brown, and the chicken is no longer pink at the bone and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).

YORKSHIRE PUDDING

Steps:

• Preheat oven to hot (450ºF).
• Beat the eggs with the milk. Sift together the flour and salt and stir this into the egg mixture. Beat the batter until well blended.
• Discard most of the fat from the pan in which the beef was roasted. Heat an 11x7-inch baking pan or ring mold and pour into it one-quarter cup of the beef drippings. Pour in the pudding mixture and bake ten minutes. Reduce the oven temperature to moderate (350ºF) and bake fifteen to twenty minutes longer, or until puffy and delicately browned. Cut into squares and serve immediately with roast beef.

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.