Sunday March 14 , 2010
Yorkshire Chicken
Created by Ehmer,
none
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
At a glance
Cuisine
Difficulty
Serves
4-6
  • 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
Stuffing
  • 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
  1. Truss the chicken and place in a large kettle with carrots, clove studded onion, bouquet garni, garlic, pepercorns and wine.
  2. Season lightly and add enough stock to cover the bird.
  3. Bring to a boil, reduce heat to low, cover and simmer for 1½ hours, or until chicken is tender.
  4. Remove from heat and keep warm.
Stuffing
  1. Pre-heat oven to 375°F (190°C)
  2. Heat 2 Tbs butter in a pan and cook onion until soft but not brown.
  3. Add chopped liver and cook until seared.
  4. Add bread, parsley, lemon zest and juice and the reamining 2 Tbs butter, melted.
  5. Fill the 12 whole prunes with this mixture.
  6. Spread the rest in a baking pan top with the filled prunes.
  7. 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.

Reviews

Hint of Herbs

When searching for a flavourful addition to any sauce and colourful garnish to any dish, one has to think of parsley.

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Aromatic, bitter-sweet flavor. Used in Western cuisines in confectionery and drinks.

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