VINCENT PRICE CHICKEN PUDDING - CHICKEN WITH YORKSHIRE PUDDING
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.
Provided by Julesong
Categories Whole Chicken
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 1190.1, Fat 78.8, SaturatedFat 24.1, Cholesterol 462.1, Sodium 1780.4, Carbohydrate 22.8, Fiber 1.6, Sugar 1.8, Protein 91.8
VINCENT PRICE'S CHICKEN SWEET AND HOT
Mwa-ha-ha-ha! Vincent Price actually was a world class gourmet cook. In 1965, with his wife Mary, he authored "A Treasury of Great Recipes", published by Grosset & Dunlap; the cookbook is still renowned as a masterpiece. Also, Price was the son of a candy manufacturer and the grandson of the inventor of baking powder. This chicken dish was featured either in an advertisement or magazine/newspaper; it is delicious! My preparation notations are in parentheses; FYI, I didn't particularly find it spicy "hot" at all; add more Tabasco if you think you'd like this dish hotter. Enjoy!
Provided by EdsGirlAngie
Categories Whole Chicken
Time 4h30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Combine all of the above ingredients, except chicken, in a pan.
- Heat gently, stirring until jelly is blended and sauce is smooth (it doesn't really thicken a lot, just a little bit).
- Cool.
- Pour sauce over 1 quartered chicken and marinate for 2 or 3 hours (I had a change of plans the day I prepared the marinade; mine marinated overnight).
- Cover and cook in preheated moderate oven (I used 350 degrees F for the first 40 minutes, then raised it to 375 degrees F).
- Uncover, increase oven temperature to hot (I raised it to 425 degrees F) and baste frequently until chicken is an even dark brown.
- (Before I put the chicken in at the higher temperature, I used a large spoon to take out some of the marinade/basting sauce; it seemed to make a lot to me-- I left just enough in the dish to use for basting, but not so little that it would burn at the high) Serve with rice.
Nutrition Facts : Calories 717.1, Fat 43.6, SaturatedFat 20.3, Cholesterol 192.6, Sodium 511.4, Carbohydrate 40, Fiber 0.7, Sugar 28.6, Protein 41.8
ROASTER YORKSHIRE CHICKEN
An alternative to traditional beef roast and Yorkshire pudding. You cook a whole chicken in a roasting pan and then bake the pudding around the chicken.
Provided by Laura Hatcher Semeniuk
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h30m
Yield 4
Number Of Ingredients 12
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).
Nutrition Facts : Calories 755.8 calories, Carbohydrate 40.8 g, Cholesterol 317.3 mg, Fat 33.8 g, Fiber 1.4 g, Protein 68 g, SaturatedFat 8.4 g, Sodium 1541.2 mg, Sugar 4.7 g
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