ROASTER YORKSHIRE CHICKEN
An alternative to traditional beef roast and Yorkshire pudding. You cook a whole chicken in a roasting pan and then bake the pudding around the chicken.
Provided by Laura Hatcher Semeniuk
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h30m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- Shake 1/2 cup of flour, 1 teaspoon salt, the pepper, and 2 teaspoons of parsley in a large plastic bag. Add the chicken, and toss to coat all over with the flour mixture. Remove the chicken, and shake to remove the excess flour. Place, breast side up, into a small, lidded roasting pan that is slightly larger than the chicken. Drizzle the oil evenly over the chicken, allowing the excess to coat the bottom of the roasting pan.
- Cover, and bake in the preheated oven for 1 hour.
- After the chicken has roasted for 1 hour, prepare the Yorkshire pudding batter by whisking together the eggs, milk, and 1 tablespoon of parsley until blended. Add 1 cup of flour, the baking powder, and 1 teaspoon of salt; whisk until a smooth batter has formed.
- Remove the roasting pan from the oven and place onto a baking sheet. Pour the Yorkshire pudding batter evenly over the top of the chicken, allowing the excess to run into oil at the bottom of the pan.
- Return to the oven, and bake until the Yorkshire pudding is puffed and golden brown, and the chicken is no longer pink at the bone and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).
Nutrition Facts : Calories 755.8 calories, Carbohydrate 40.8 g, Cholesterol 317.3 mg, Fat 33.8 g, Fiber 1.4 g, Protein 68 g, SaturatedFat 8.4 g, Sodium 1541.2 mg, Sugar 4.7 g
CHICKEN PIE
Provided by Trisha Yearwood
Time 55m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F. Put the chicken in a 2-quart casserole dish. Combine the broth and soup in a medium saucepan and bring the mixture to a boil. Pour the broth mixture over the chicken. In a separate medium bowl, mix the flour with the pepper. Stir in the melted butter and the buttermilk. Pour this mixture over the casserole and smooth the top; do not stir. Bake the casserole until the crust is brown and the filling beneath is hot and bubbly, 45 minutes.
CHICKEN AND OYSTER PIE
My grandmother and mother were known for their hearty, delicious Dutch meals-and this dish is a meal in itself. I've carried on cooking these traditional Dutch recipes and intend to pass them on to my daughter. They keep fresh my childhood memories of carefree times filled with the warmth and love of home!
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8-10 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, stir flour and 1/2 cup chicken broth until smooth. Add remaining broth; cook and stir until thickened and bubbly. Cook and stir 1 minute more. Remove from the heat. Add the potatoes, chicken, oysters, peas, celery, eggs and parsley; mix gently. Pour into a greased 13x9-in. baking dish. Dot with butter. Roll pastry into a 14x10-in. rectangle; place over chicken mixture. Seal pastry edges to sides of baking dish. Cut steam vents in top of pastry. Bake at 425° for 35 minutes or until golden brown.
Nutrition Facts :
YORKSHIRE PIE
My dad is from Yorkshire and we frequently enjoy British fare. After trying a similar meat pie while visiting relatives back home, I searched for a recipe I could make myself.-Jill Atkins, Edmonton, Alberta
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add vegetables and 1/4 cup of gravy; set aside. Place butter in a 10-in. pie plate and place in a 425° oven until melted. In a bowl, beat milk and eggs. Add flour, salt and pepper; mix until smooth. Pour into prepared pie plate. Spoon meat mixture to within 1 in. of edge. Bake for 30-35 minutes or until edges are puffed and a knife inserted in the center comes out clean. Meanwhile, in a saucepan, heat water, Worcestershire sauce and remaining gravy. Serve with the pie.
Nutrition Facts :
YORKSHIRE CHICKEN
This delicious combination of two popular foods may be served with or without gravy. My Great Recipes Packet 86 Card 107
Provided by na 2309
Categories Chicken
Time 31m
Yield 1 dish
Number Of Ingredients 8
Steps:
- Mix 1/3 cup flour, 1 tsp salt, the poultry seasoning and pepper.
- Coat chicken pieces with the mixture.
- Brown all sides in 1/4 cup butter in large skillet.
- Arrange chicken in a 13-by-9 inch baking pan.
- Bake at 350°F for 30 minutes.
- Remove chicken.
- If desired, make gravy in pan, using drippings.
- Pour off into saucepan and keep warm.
- Put chicken back in pan.
- In electric mixer, beat together remaining flour, salt, baking powder, eggs and milk.
- Add remaining butter, melted.
- Beat until smooth.
- Pour over chicken.
- Bake at 350°F for another 45 minutes.
- Serve with gravy, if used.
Nutrition Facts : Calories 3990.8, Fat 234.5, SaturatedFat 72, Cholesterol 1630.7, Sodium 6182.1, Carbohydrate 147.2, Fiber 4.8, Sugar 1.1, Protein 301.6
CHICKEN PIE
Provided by Moira Hodgson
Categories dinner, main course
Time 1h40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Put the chicken in a large saucepan with the onion, carrots, celery, parsley, bay leaf and herb bouquet. Simmer in water to cover for 30 minutes, skimming off any foam. Season with salt and pepper and cook for a further 15 minutes. Cool and reserve the stock. Remove the meat from the bones.
- Meanwhile, cook the onions and carrots in water to cover until barely tender. Drain and set aside.
- Preheat oven to 400 degrees.
- In a small saucepan, melt the butter and add the flour. Cook, stirring, for two minutes without browning. Add two cups chicken stock and bring to boil. Turn down heat and simmer until thick (about 10 minutes). Season to taste with salt and pepper.
- Place the chicken pieces and strips of tongue in a deep pie dish. Halve the onions and carrots. Place a pie funnel in the center of the dish to prevent the pastry from sagging in the middle. pour in the sauce.
- Roll out the pastry and cover the pie dish. Seal down the edges and decorate the center with pastry leaves. Make a few slits in the lid with a knife so that the steam can escape while the pie cooks. Brush the lid with beaten egg. Bake for 15 minutes, then turn down heat and bake for 15 to 20 minutes at 350 degrees.
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