Yorkshirechicken Recipes
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
THE BEST YORKSHIRE PUDDING
Our classic pudding is deeply savory, making it the perfect accompaniment for roasted meats. The beef fat adds both richness and flavor but also keeps the pudding from sticking to the pan. Be sure to let the dough rest before baking. This allows the flour to hydrate and create the soft pillowy texture that Yorkshire puddings are known for. It's also important to preheat the pan; the puddings won't rise and puff unless your tin is literally smoking hot.
Provided by Food Network Kitchen
Categories condiment
Time 1h10m
Yield 12 puddings
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F.
- Whisk the flour, milk, eggs and 2 teaspoons salt in a medium bowl until smooth-be sure not to over mix. Let sit for 30 minutes.
- Meanwhile, spoon 1 teaspoon beef fat into each hole of a 12-cup muffin tin. Place the tin in the oven and cook until the fat melts and the pan is very hot, 5 to 6 minutes. Working quickly, pour the batter evenly into the muffin tins, filling each tin about halfway. Bake until the puddings are golden brown and very puffed, about 20 minutes. Serve immediately.
NO-FAIL YORKIES
Perfect for mopping up gravy, these soft but crisp Yorkshire puddings will rise every time thanks to a great batter
Provided by Sarah Cook
Categories Lunch, Side dish
Time 45m
Yield Makes 12
Number Of Ingredients 4
Steps:
- Up to 3-4 hrs before cooking, mix together the milk, eggs, flour and 2 tsp salt in a food processor or blender until you have a smooth batter. If you don't have a food processor or blender, whisk the eggs into the flour and salt, then gradually whisk in the milk until smooth. Transfer to a jug, cover and leave at room temperature for at least 15 mins.
- Heat oven to 220C/200C fan/gas 7 and brush 12 holes of a muffin tin with the oil. Heat the tin in the oven for 5 mins, then carefully lift out and quickly pour the batter into the holes. Bake in the oven for 5 mins, then reduce oven temperature to 200C/180C fan/ gas 6 and cook for a further 30 mins until puffed, risen and golden.
Nutrition Facts : Calories 130 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.9 milligram of sodium
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
YORKSHIRE PARKIN
A traditional cake from Yorkshire, best eaten at Bonfire night. It has a moist texture and spicy flavour, lip smacking good!
Provided by eleanorormsby
Time 1h40m
Yield Serves 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 140C/120C fan/Gas Mark 1. Grease and line a 20cm x 20cm square cake tin.
- In a pan, over a gentle heat, melt the butter, sugar, treacle and golden syrup. Don't allow the mixture to get too hot or bubble. When they have melted together remove from the heat and allow to cool slightly.
- In a large mixing bowl sift in the dry ingredients and make a well in the centre. Gradually add the melted butter mixture and fold together. Pour in the beaten eggs and milk and combine together.
- Pour into your baking tin. Bake for 1 1/2 hours, however keep an eye on it as parkin can easily become dry and over baked.
- Remove from the oven and leave in the tin for 20 minutes. Tip onto a cake rack and leave to cool completely.
- Store the parkin in a cake tin and wrapped in greaseproof paper. You must keep it in a tin for a minimum of 1 day and up to a week before you cut it. Leaving it to develop will give it a moist and sticky texture, as well as making the flavour richer and deeper.
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