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Cook1 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.
- 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
- 3⁄4 cup flour
- 1 teaspoon salt
- 1 cup milk
- 3 eggs, beaten well
- 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.
This makes enough for company. I changed the recipe to include the veggies, I strained them out and then spread them out on top of the chicken before pouring the gravy over. I also added carrots to make a one pot meal. This is a keeper! Thank you.
I've made something quite similiar from my recipe book from the 18th and 19th centuries. This one sounds much spicier than mine. I'm going to try and review it. Thanks amber CO