posted by Becky 10-13-100 8:09 PM
Yorkshire Chicken
3 lb. 6 oz. chicken parts, skinned
1 tsp. ground sage
2 tsp. salt, divided
1/2 tsp. pepper
1 cup flour
1 tsp. double-acting baking powder
3 eggs, beaten
1 1/2 cups milk
1/4 cup margarine, melted
1/4 cup chopped fresh parsley
Preheat oven to 350 degrees.
Heat 10-inch nonstick skillet. Add chicken; brown on all sides. Transfer chicken to 2 1/2 quart casserole that has been sprayed with nonstick cooking spray. Sprinkle with sage, 1 teaspoon salt and pepper.
In medium bowl, sift together flour, baking powder and remaining salt. In another bowl, combine eggs with milk, margarine and parsley; stir into flour mixture and beat until smooth. Pour egg mixture over chicken. Bake until egg mixture is puffed and chicken is tender, about 1 hour.
Yorkshire Chicken
1/4 cup vegetable oil
1/3 cup all purpose flour
2 tsp. salt
1/4 tsp. pepper
1 1/2 tsp. leaf sage, crumbled
1 broiler-fryer (about 3 1/2 lb.), cut up
Yorkshire Pudding Ingredients:
1 cup sifted flour
1 tsp. baking powder
1 tsp. salt
1 1/2 cups milk
3 eggs
4 tsp. dried parsley flakes
Preheat oven to 400 degrees F.
Pour oil in 2 1/2 quart round casserole or 13 x 9 x 2-inch baking dish. Combine flour, salt, pepper and sage on wax paper. Coat chicken with flour mixture. Rub chicken skin-side down in oil; turn. Don't add additional oil. Bake in 400 degrees oven for 40 minutes.
While chicken bakes, prepare Yorkshire Pudding. Pour Yorkshire Pudding over chicken. Don't remove excess fat from dish. Place on cookie sheet to catch any overflow. Return to oven for 20 to 25 minutes or until puffed and brown.
Yorkshire Pudding: Sift flour, baking powder and salt into medium size bowl. Gradually beat in milk, eggs and parsley.
Makes 6 servings.