Yorkshire chicken
Yorkshire chicken is a dish of boiled chicken served with oven cooked stuffing, a perfect recipe to take advantage of boiling fowl, not as tender as young chicken but much cheaper.
Ingredients
4 pounds chicken (a boiling fowl)
2 carrot (chopped)
2 onion (one whole, one chopped for the stuffing)
2 clove (whole cloves, stuck into one onion)
2 cloves garlic
1 teaspoon pepper (black peppercorns)
6 1⁄2 cups broth (6 cups for boiling chicken, 1/2 cup for stuffing)
seasoning (salt and ground pepper to taste)
4 tablespoons butter
10 slices bread (white bread, crust removed and crumbled)
1⁄2 cup parsley (resh parsley leaves, chopped)
1 lemon (zest and juice)
3⁄4 cup wine (white wine)
1 liver (chicken liver, chopped)
1 cup prunes (pitted, chopped, and 12 more whole)
Instructions
- Truss the chicken and place in a large kettle with carrots, clove studded onion, bouquet garni, garlic, pepercorns and wine.
- Season lightly and add enough stock to cover the bird.
- Bring to a boil, reduce heat to low, cover and simmer for 1 1/2 hours, or until chicken is tender.
- Remove from heat and keep warm.
Stuffing
- Pre-heat oven to 375°F (190°C)
- Heat 2 Tbs butter in a pan and cook onion until soft but not brown.
- Add chopped liver and cook until seared.
- Add bread, parsley, lemon zest and juice and the reamining 2 Tbs butter, melted.
- Fill the 12 whole prunes with this mixture.
- Spread the rest in a baking pan top with the filled prunes.
- Cover with foil and bake for 30-40 minutes.
Serving
Carve the chicken. Arrange slices of chicken meat on the plates, coated with sauce, and with wedges of stuffing and the stuffed prunes around.
Yield
4 servings
Preparation time
20 minutes
Cooking time
1 hour, 30 minutes
Total time
1 hour, 50 minutes
Notes
A veloute is the perfect sauce to accompany this recipe. Add some steamed vegetables for a complete dish.
Turn the chicken once while boiling to ensure even cooking.
Source
moderate, simmer, roast
poultry, dinner, budget
British food recipes
Food in Europe
Food in Europe