Vincent Price Chicken Pudding - Chicken With Yorkshire Pudding

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.