Yorkshire Chicken
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Description
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 lb boiling fowl
- 2 carrots, chopped
- 1 bouquet garni
- 1 onion
- 2 cloves, stuck into the onion
- 2 cloves garlic
- 1 tsp peppercorns
- 3/4 cup white wine
- 6 cups stock
- salt
- pepper
- 1 chicken liver, chopped
- 1 cup pitted prunes, chopped
- 12 large pitted prunes, whole
- 4 Tbs butter1 onion, chopped
- 10 slices white bread, crust removed and turned into crumbs
- 1/2 cup chopped fresh parsley
- 1 lemon, zest and juice
- 1/2 cup chicken stock
Methods/steps
- 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 1½ hours, or until chicken is tender.
- Remove from heat and keep warm.
- 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.
Additional Tips
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.
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