Vincent Price Chicken Pudding Chicken with Yorkshire Pudding
Transport your taste buds to classic culinary elegance with Vincent Price's Chicken Pudding Chicken with Yorkshire Pudding—a timeless recipe that marries perfectly roasted chicken with the golden, airy delight of traditional Yorkshire pudding. This dish features a whole chicken seasoned with aromatic thyme and rosemary, roasted to juicy perfection and infused with rich, buttery flavors. The Yorkshire pudding, a savory marvel, is crafted from a simple batter of eggs, milk, and flour, baked in sizzling hot drippings for a perfectly crisp exterior and fluffy, tender center. With just 30 minutes of prep and an hour and a half of cook time, this meal is a showstopping centerpiece for any dinner table. Perfect for Sunday roasts or special gatherings, serve it with the pan drippings or your favorite gravy for an indulgent, comforting feast that feels both historic and utterly satisfying.
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Recipe Information
Ingredients
- 1 piece whole chicken
- 4 tablespoons unsalted butter
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon thyme leaves
- 1 teaspoon rosemary leaves, chopped
- 1 cup all-purpose flour
- 1 cup whole milk
- 4 pieces large eggs
- 2 tablespoons vegetable oil
- 2 tablespoons chicken drippings
- 1 cup water (if needed)
Instructions
Preheat your oven to 375°F (190°C).
Rinse the chicken inside and out, then pat it dry with paper towels.
Rub 2 tablespoons of unsalted butter all over the chicken, including under the skin if possible.
Sprinkle 1 teaspoon of salt, 1 teaspoon of black pepper, thyme leaves, and rosemary over the chicken.
Place the chicken in a roasting pan and roast in the preheated oven for 60-75 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast and the juices run clear.
While the chicken cooks, prepare the Yorkshire pudding batter. In a mixing bowl, whisk together flour and 1 teaspoon of salt.
In a separate bowl, whisk the eggs and milk until combined. Gradually add the wet ingredients to the flour, whisking until smooth. Let the batter rest for at least 20 minutes.
When the chicken is finished roasting, remove it from the oven and transfer it to a cutting board to rest, covering it loosely with foil. Reserve 2 tablespoons of drippings from the pan.
Increase the oven temperature to 425°F (220°C).
Place a muffin tin or a 9x13-inch baking dish in the oven to preheat. Once hot, carefully add 2 tablespoons of reserved drippings and 2 tablespoons of vegetable oil to the pan.
Quickly pour the Yorkshire pudding batter into the hot pan, filling each muffin cup halfway or covering the base of the baking dish evenly. Place the pan in the oven and bake for 20-25 minutes, or until the pudding is puffed and golden brown.
While the pudding cooks, carve the rested chicken into serving pieces.
Serve the carved chicken alongside the Yorkshire pudding, spooning any additional pan drippings or gravy over the top for added flavor. Enjoy!
Nutrition Facts
Calories |
458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.6 g | 39% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 249 mg | 83% | |
| Sodium | 1124 mg | 49% | |
| Total Carbohydrate | 27.8 g | 10% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 3.6 g | ||
| Protein | 18.3 g | 37% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 114 mg | 9% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 249 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
