Yorkshire Chicken Recipe
Ingredients
| Chicken parts - 3 pounds 6 ounces , skinned | ||
| Ground sage | 1 Teaspoon | |
| Salt | 2 Teaspoon, divided | |
| Pepper | 1/2 Teaspoon | |
| Enriched all-purpose flour - 1 cup less 1 tablespoon | ||
| Double-acting baking powder - 1 teaspoon | ||
| Eggs | 3 | |
| Skim milk | 1 1/2 Cup (16 tbs) | |
| Margarine | 1/4 Cup (16 tbs), melted | |
| Parsley | 1/4 Cup (16 tbs), chopped | |
Directions
GETTING READY
1 Preheat the oven to 350 degrees Fahrenheit.
MAKING
2 In a 10-inch nonstick, heated skillet, add the chicken and brown well.
3 Spray a 21/2 quart casserole with nonstick cooking spray and transfer the chicken to it.
4 Sprinkle with sage, 1 teaspoon salt and pepper.
5 In a medium bowl, sift together flour, baking powder, and remaining teaspoon salt.
6 In another bowl, add eggsalong with milk, margarine, and parsley.
7 Stir into the flour mixture and beat until smooth.
8 Pour the mixture over chicken .
9 Bake for about 1 hour until the egg mixture is puffed and the chicken is tender.
SERVING
10 Serve hot
1 Preheat the oven to 350 degrees Fahrenheit.
MAKING
2 In a 10-inch nonstick, heated skillet, add the chicken and brown well.
3 Spray a 21/2 quart casserole with nonstick cooking spray and transfer the chicken to it.
4 Sprinkle with sage, 1 teaspoon salt and pepper.
5 In a medium bowl, sift together flour, baking powder, and remaining teaspoon salt.
6 In another bowl, add eggsalong with milk, margarine, and parsley.
7 Stir into the flour mixture and beat until smooth.
8 Pour the mixture over chicken .
9 Bake for about 1 hour until the egg mixture is puffed and the chicken is tender.
SERVING
10 Serve hot
Chef
