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Jumbo Chicken Popovers Recipe
1 broiler-fryer (about 3 pounds)
1 1/4 cups water
4 Tbsp plus 1 1/2 cups flour
1 tsp salt
1 tsp Paprika
1/4 tsp pepper
1/2 cup vegetable oil
1 1/2 tsp baking powder
1 tsp salt
4 eggs
1 1/2 cups milk
3 Tbsp melted butter or margarine
Cream Gravy (recipe follows)
1. Cut chicken into 8 pieces (or buy one already cut up) 2 breasts, 2 wings, 2 thighs, 2 drumsticks. Cut away back and any small bones
from breasts. Simmer bones with neck and giblets in water in small saucepan, 1 hour. Strain; reserve 1 cup broth.
2. Shake chicken pieces with the 4 tablespoons flour, 1 teaspoon of the salt, paprika and pepper in a plastic bag to coat lightly.
3. Brown chicken, a few pieces at a time, on both sides, in hot oil in heavy skillet; drain on paper toweling.
4. Sift the 1 1/2 cups flour, baking powder, and remaining teaspoon of salt into a medium size bowl.
5. Beat eggs slightly in a bowl; blend in milk and melted butter. Stir into dry ingredients; beat with rotary beater until smooth.
6. Pour batter into a buttered shallow 8 cup baking dish; arrange chicken in batter.
7. Bake in moderate oven (350°F) for 1 hour, or until golden. (keep oven door closed for full hour) Serve with Cream Gravy. Serves 4-6.
Cream Gravy
Melt 2 Tbsp butter in a small saucepan; blend in 2 Tbsp flour. Cook until bubbly, 1 minute. Stir in 1 cup half and half and the 1 cup
reserved chicken broth. Cook until thickened and bubbly, about 2 minutes. Taste, add salt and pepper if needed.
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