Best Vincent Price Chicken Pudding Chicken With Yorkshire Pudding Recipes

VINCENT PRICE CHICKEN PUDDING - CHICKEN WITH YORKSHIRE PUDDING

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.

VINCENT PRICE FRIDAY CHICKEN

Steps:

• Preheat oven to 375°F.
• Take the capon or chicken and loosen the skin by sliding your hand under the skin around the thighs and breast meat, tearing the connective tissue from the upper layer.
• Finely grate the onion using a box grater or food processor- make sure you don't lose the liquid from the onion; set aside.
• Cut the crusts from the bread; discard crusts (or reserve for some other dish).
• Sprinkle the bread with the water and let it sit for 3 minutes; squeeze the excess water from the slices, and crumble or roughly chop into pieces.
• To make the stuffing, thoroughly combine the moistened bread with the parsley, eggs, 1 teaspoon salt, 1/4 teaspoon pepper, thyme or sage, and grated onion (together with the onion juice).
• Insert the stuffing between the loosened skin and meat of the capon: over the breast and into the thighs.
• Take a shallow roasting pan with a rack and place the capon breast-up on the rack.
• Rub the capon with the softened butter, then sprinkle with the remaining 1 teaspoon salt and 1/4 teaspoon pepper.
• Roast at 375° for 45 minutes, basting frequently with the pan juices.
• Reduce the temperature to 350° and roast for an additional 1 hour, basting every 20 minutes, then carefully turn the capon over onto the breast and cook for another 15 minutes to brown the meat on the back.
• Remove from oven and let chicken rest for 5 minutes then carve and serve hot, or also is good cold the next day.
• Source: "A Treasury of Great Recipes" posted by Michael in Phoenix at Gail's Recipe Swap.

CHICKEN PUDDING

Steps:

• Combine first 6 ingredients and water to cover in a large Dutch oven.
• Bring to a boil over medium-high heat; reduce heat, and simmer 1 hour or until tender.
• Remove chicken and cool.
• Pour 6 cups broth through a wire-mesh strainer into a large bowl, discarding solids.
• Reserve remaining broth for later use.
• Whisk 6 tablespoons butter, bouillon granules, and poultry seasoning into strained broth until smooth.
• Set aside to cool.
• Cut shortening into flour with a pastry blender or fork until crumbly.
• Add milk, stirring just until dry ingredients are moistened.
• Spread dough to a 1/2-inch thickness on a lightly greased baking sheet, forming 1 large hoecake (I call it a"biscuit").
• Bake at 400° for 25 minutes or until golden brown.
• Cool on wire rack; break into pieces.
• Skin, bone, and coarsely chop chicken.
• Layer chicken and hoecake pieces in a lightly greased 13-x 9-inch baking dish.
• Whisk together chicken broth mixture and eggs; pour evenly over chicken and hoecake pieces.
• Stir together cracker crumbs and 1 tablespoon melted butter; sprinkle evenly over top of chicken mixture.
• Bake at 375° for 30 minutes or until golden brown and set.
• Let stand 10 minutes before serving.

YORKSHIRE CHICKEN

Steps:

• 1. Preheat oven to 350.
• 2. Spray a 9x13 glass pan with cooking spray.
• 3. In a bowl mix together the flour, baking powder & seasonings.
• 4. In a separate bowl, combine egg & milk. Beat well.
• 5. Blend the wet ingredients with the dry. Mix well.
• 6. Place chicken pieces in pan. Season with the few pinches of salt & pepper.
• 7. Pour batter mixture all around chicken in pan.
• 8. Bake at 350 for about an hour, or until chicken is done and "Yorkshire Pudding" is golden browned.
• 9. Spoon out a piece of chicken, along with some "pudding" for each serving.
• 10. Top with chicken gravy & serve with a vegetable side dish.

VINCENT PRICE'S CHICKEN SWEET AND HOT

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.