1 hr 30 mins
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.
My Private Note
Units: US | Metric
- 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
Chicken fry and gravy
- 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
Yorkshire Pudding topping
- 1Joint 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.
- 2In 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.
- 3Preheat oven to 450 degrees F.
- 4Make the pudding topping: in a bowl, mix together flour, salt, milk, and beaten eggs, and stir until smooth.
- 5Prepare 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.
- 6Melt 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.
- 7Placed the browned chicken pieces into a large round casserole dish.
- 8Take 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).
- 9Pour the gravy over the chicken pieces in the casserole.
- 10Spread the prepared Yorkshire Pudding batter evenly over the top.
- 11Bake 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.
- 12Note: 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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Nutritional Facts for Vincent Price Chicken Pudding - Chicken With Yorkshire Pudding
Serving Size: 1 (571 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 1190.0
- Calories from Fat 709
- Total Fat 78.7 g
- Saturated Fat 24.0 g
- Cholesterol 462.1 mg
- Sodium 1780.4 mg
- Total Carbohydrate 22.7 g
- Dietary Fiber 1.5 g
- Sugars 1.7 g
- Protein 91.8 g