Vincent Price Chicken Pudding - Chicken With Yorkshire Pudding |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 8 |
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From Mr. Price's Come into the Kitchen cookbook comes this interesting chicken recipe from the Early America chapter. The recipes in the cookbook are written in quite a different style than modern cooks are accustomed to following, so I've done my best to translate it. Ingredients:
6 lbs frying chicken |
4 cups water |
3 celery ribs |
1 large mild onion |
6 sprigs parsley |
1 teaspoon oregano |
2 teaspoons salt |
1 teaspoon fresh coarse ground black pepper |
1/4 cup flour |
1/2 teaspoon salt |
1/8 teaspoon pepper |
2 tablespoons butter |
1 tablespoon vegetable oil |
1 tablespoon flour |
1/2 cup chopped parsley |
3/4 cup flour |
1 teaspoon salt |
1 cup milk |
3 eggs, beaten well |
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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