1 frying chicken, cup up — 3 to 3
Reserve back and neck for stock. Wipe cut pieces with damp cloth; roll or shake inmixture of seasoned flour, i.e. flour with some salt and pepper added. (Original recipesuggested
¼ cupflour with 1 teaspoon salt and ¼ teaspoon pepper.)
A nineties suggestion: Remove skin from all chicken pieces.
In large frying pan, brown chicken on all sides in about ¼ inch of oil or hot shortening. Removechicken pieces from frying pan, drain on paper towels while preparing batter. Reservedrippings for gravy.
Preheat oven to 350° F. (moderate oven).
Grease a baking dish, 12 x 7 x 2
In medium-size bowl, sift together
1½ cups siftedall-purpose flour
1½ teaspoons bakingpowder
1 teaspoon salt
In second bowl, beat until very light
½ cups milk
3 teaspoons melted butter (optional)
Slowly blend egg mixture into dry ingredients. When blended, beat with rotary beaterjust until batter is smooth.
Pour batter into well-greased baking dish, 12 x 7 x 2
½; arrange browned chicken on top of batter, sprinkle with blackpepper.
Bake one hour or until batter is puffed and golden brown.
Serve with cream giblet gravy (see below).
Cream Giblet Gravy
(can use good chicken stock, skip cooking giblets, if you are not a fan of giblets)
In saucepan, over moderate heat, place
2 cups water
washed giblets dash of pepper
1 slice onion 1/4 tsp. salt
Cook until tender, adding chicken liver about 20 minutes before end of cooking time. Remove giblets, cool and dice.
In medium saucepan, blend 2 tablespoons drippings saved from browning chicken (addbutter to make exact measure if necessary), 2 tablespoons flour, added slowly, stirringconstantly.
Add 1 cup undiluted evaporated milk, 1 cup reserved stock.
Bring to boiling, stirring constantly. Stir in diced giblets,
½ tsp. salt, 1/8 tsp. pepper.
Simmer gravy, stirring often 3-4 minutes or until thick and smooth.
Makes 2 cups.
– – – – – – – –
4 legs and 2 split breasts (feeds 4-6) –just right for 5.
This recipe has been kitchen tested.
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