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    You are in: Home / Recipes / Yorkshire Chicken Recipe
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    Yorkshire Chicken

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on January 26, 2010

      One of my favorites-- been making it for many years.

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    • on March 27, 2007

      I absolutely loved this. I did use skinless chicken, but the coating still helped it give it a crispiness. But with no skin there wasn't much in the way of drippings. The yorshire pudding part was so delicious; I have never had yorshire pudding before, so I can only assume this is like the real deal. I reminded me of a cross between spoon bread and polenta. However, my husband would not touch the pudding part with a 10 foot pole, he said it was a "texture thing." Thank you for this, delicious!

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    • on February 15, 2007

      This dish is so easy to make and tastes great. Even the picky people in my family loved it and asked me when I was going to make it again.

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    • on May 25, 2006

      This was an interesting dish, sort of like chicken soup and dumplings, without the soup. I do think it would be much better with skinless chicken, perhaps breasts, as otherwise I don't see the point of browning and crisping the skin when it just becomes softened after being covered with the flour mixture.

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    Nutritional Facts for Yorkshire Chicken

    Serving Size: 1 (2062 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 3990.7
     
    Calories from Fat 2110
    52%
    Total Fat 234.5 g
    360%
    Saturated Fat 72.0 g
    360%
    Cholesterol 1630.7 mg
    543%
    Sodium 6182.0 mg
    257%
    Total Carbohydrate 147.1 g
    49%
    Dietary Fiber 4.8 g
    19%
    Sugars 1.0 g
    4%
    Protein 301.6 g
    603%

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