Vincent Price Chicken Pudding - Chicken With Yorkshire Pudding Recipe

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Vincent Price Chicken Pudding - Chicken With Yorkshire Pudding
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Ingredients
19
Count
Nutrition
1010
Calories
Total time
31
Minutes
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Ingredients:

  • 4 cups water
  • 3 celery ribs
  • 1 large mild onion
  • 6 sprigs parsley
  • 1 tsp oregano
  • 2 tsp salt
  • 1/4 cup flour
  • 1/2 tsp salt
  • 1/8 tsp pepper
  • 2 tbsp butter
  • 1 tbsp flour
  • 3/4 cup flour
  • 1 tsp salt
  • 1 cup milk

Directions:

  1. 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.
  2. 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.
  3. Preheat oven to 450 degrees F.
  4. Make the pudding topping: in a bowl, mix together flour, salt, milk, and beaten eggs, and stir until smooth.
  5. 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.
  6. 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.
  7. Placed the browned chicken pieces into a large round casserole dish.
  8. 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).
  9. Pour the gravy over the chicken pieces in the casserole.
  10. Spread the prepared Yorkshire Pudding batter evenly over the top.
  11. 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.
  12. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1009.81 Kcal (4228 kJ)
Calories from fat 491.28 Kcal
% Daily Value*
Total Fat 54.59g 84%
Cholesterol 69.63mg 23%
Sodium 2882.61mg 120%
Potassium 1251.55mg 27%
Total Carbs 55.08g 18%
Sugars 2.81g 11%
Dietary Fiber 16.93g 68%
Protein 77.65g 155%
Vitamin C 8mg 13%
Iron 15.5mg 86%
Calcium 285.1mg 29%
Amount Per 100 g
Calories 170.36 Kcal (713 kJ)
Calories from fat 82.88 Kcal
% Daily Value*
Total Fat 9.21g 84%
Cholesterol 11.75mg 23%
Sodium 486.31mg 120%
Potassium 211.14mg 27%
Total Carbs 9.29g 18%
Sugars 0.47g 11%
Dietary Fiber 2.86g 68%
Protein 13.1g 155%
Vitamin C 1.4mg 13%
Iron 2.6mg 86%
Calcium 48.1mg 29%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 23.9
    Points
  • 26
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol,
  • sugar free,
  • good source of fiber

Bad Points

  • High in Sodium

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