great blue heron

chicken yorkshire

eeh by gum, take a gander at the calendar, don’t get flummox, but did you flippin’ ‘eck knoe that august 1 is yorkshire day.( the the previous sentence is loaded with yorkshire-ism.) neither did i until by blogger friend lauren hayley, who happens to live in yorkshire told me. I told her about about our family recipe for yorkshire chicken. Mary and i introduced it to your friends down the street. they liked it so much,  it has become a regular on their christmas table. lauren asked for the recipe and instead of trying to shove in a comment field, I decided to post it here, for all to see. so, without further ado, the recipe


Chicken Yorkshire 


1 1/4 cups flour
1/8 teaspoon pepper
1 1/2 teaspoons salt
4 chicken leg thighs
2 tablespoons salad oil
2 tablespoons butter
3 eggs
1 1/2 cups milk
1 teaspoon baking powder
1 t. ground sage


In a bag, combine 1/4 c of flour with pepper and 1/2 t of salt. Place chicken, 2 pieces at a time, in a bag and shake to coat completely. Heat oil and butter in a wide frying pan. over med heat: add chicken and cook, turning until brown on all sides. Transfer chicken and drippings to a 9×13″ baking dish. Tilt to distribute drippings evenly; the place in a 350 oven. Blend eggs; add milk. Add remaining flour,salt baking powder and sage; mix until smooth. Remove baking dish from oven and pour egg mixture evenly oven the chicken. Return to the oven for one hour or until puffy brown.

Source: Magladry Family

2 thoughts on “chicken yorkshire

    1. bipolarsojourner Post author

      okay, for those of you who are new to yorkshire pudding, don’t short the oil. it is needed to make the pudding puff. Additionally, don’t let the oil cool much from the pan to the oven. that also help the puffing.


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