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Vincent Price’s Chicken Pudding: A Culinary Throwback with Yorkshire Charm

My grandmother, bless her heart, had a well-worn copy of Vincent Price’s “Come into the Kitchen.” It wasn’t the horror icon that drew her in, but his adventurous spirit in the kitchen. I remember vividly the tattered page featuring this Chicken Pudding, stained with gravy and bearing witness to countless Sunday suppers. The name itself, “Chicken Pudding,” always seemed a bit odd, but the aroma that wafted from the oven while it baked was pure comfort and joy. It wasn’t just dinner; it was a memory in the making.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 40-45 minutes
Total Time: 1 hour 15 minutes
Servings: 6-8
Yield: 1 large casserole
Dietary Type: Not Gluten-Free

Ingredients

For the Chicken and Broth:

6 lbs frying chicken, jointed (breasts split, backbone removed, drumsticks and thighs separated – skin optional)
4 cups water
3 celery ribs
1 large mild onion
6 sprigs parsley
1 teaspoon oregano
2 teaspoons salt
1 teaspoon fresh coarse ground black pepper

For the Chicken Fry and Gravy:

1/4 cup flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter
1 tablespoon vegetable oil
1 tablespoon flour (for thickening)
1/2 cup chopped parsley

For the Yorkshire Pudding Topping:

3/4 cup flour
1 teaspoon salt
1 cup milk
3 eggs, beaten well

Equipment Needed

Large, heavy pot
Large frying pan
Large Ziplock bag
Large round casserole dish
Whisk
Strainer

Instructions

Begin by jointing the chicken. This means splitting the breasts, removing the backbone, and separating the drumsticks and thighs. You can remove the skin if you prefer a leaner dish. Be sure to reserve the giblets, necks, and backbones – these are crucial for a flavorful broth.
In a large, heavy pot, combine the water, reserved giblets, necks, backbones, celery, onion, parsley sprigs, oregano, salt, and pepper. Bring the mixture to a simmer over medium heat and let it cook for 40 minutes. This slow simmering extracts maximum flavor from the chicken parts and aromatics.
After simmering, strain the solids from the liquid. Discard the solids, as they’ve done their job, and reserve the liquid broth. This broth will form the base of your gravy and adds incredible depth of flavor to the entire dish.
Preheat your oven to 450 degrees F (232 degrees C). This high initial temperature is essential for creating the characteristic puff of the Yorkshire pudding.
Now, prepare the Yorkshire Pudding topping. In a bowl, mix together the flour, salt, milk, and beaten eggs. Stir until the batter is smooth and free of lumps. A smooth batter ensures an even rise and texture for the pudding.
Next, prepare the fry coating for the chicken. In a large Ziplock bag, combine the 1/4 cup flour, 1/2 teaspoon salt, and 1/8 teaspoon pepper. This simple coating will help the chicken brown beautifully and adds a touch of seasoning.
Add a few pieces of chicken to the Ziplock bag and shake to coat well. Repeat this process with all the chicken pieces, ensuring each piece is evenly coated in the seasoned flour.
In a large frying pan, melt the 2 tablespoons of butter and 1 tablespoon of vegetable oil over medium-high heat. The combination of butter and oil provides both flavor and a higher smoke point, preventing the butter from burning.
Sauté the coated chicken pieces in the hot pan until they are nicely browned on all sides. Browning the chicken adds another layer of flavor and creates a more visually appealing dish. Reserve the drippings in the pan – these will be used to make the gravy.
Place the browned chicken pieces into a large round casserole dish. Arrange them evenly in the dish, creating a base for the gravy and Yorkshire pudding.
With the chicken removed, take the reserved chicken drippings in the pan over medium heat. Sprinkle in 1 tablespoon of flour and whisk constantly to create a roux. Cook the roux for a minute or two, stirring constantly, until it is lightly browned. This step is crucial for thickening the gravy and adding a nutty flavor.
Gradually add 2 cups of the reserved broth to the roux while whisking vigorously. Continue whisking to prevent lumps from forming and to ensure a smooth gravy.
Simmer the gravy while whisking until it thickens to your desired consistency. If the gravy is not thickening as you’d like, you can sprinkle in a bit more flour – a teaspoon at a time – and continue to simmer, whisking constantly, until it reaches the desired texture.
Stir in the chopped parsley into the thickened gravy. The parsley adds a pop of fresh flavor and color to the gravy.
Pour the prepared gravy evenly over the chicken pieces in the casserole dish, ensuring each piece is generously coated.
Finally, spread the prepared Yorkshire Pudding batter evenly over the top of the chicken and gravy. The batter should completely cover the chicken and gravy mixture.
Bake in the preheated 450 degree F (232 degrees C) oven for 15 minutes. This initial high heat will cause the Yorkshire pudding to rise dramatically.
After 15 minutes, reduce the oven temperature to 350 degrees F (175 degrees C) and bake for an additional 20 to 25 minutes, or until the Yorkshire pudding is golden brown and puffed up. A skewer inserted into the center of the pudding should come out clean.
(Optional) When the chicken is almost done baking, you can make more gravy (as much as you’d like) with 2 tablespoons butter, 2 tablespoons flour, and some of the remaining chicken broth, thickening to the texture you’d like. This will provide extra gravy to serve with the pudding and chicken.

Expert Tips & Tricks

For an even puffier Yorkshire pudding, ensure all your ingredients are at room temperature before mixing the batter.
Don’t open the oven door while the Yorkshire pudding is baking, especially during the first 15 minutes. This can cause it to collapse.
If you want a richer flavor, substitute chicken stock for the water when making the broth.
If you want to make the dish ahead of time, you can prepare the chicken and gravy earlier in the day and keep it in the refrigerator until ready to bake. Just add the Yorkshire pudding batter right before baking.

Serving & Storage Suggestions

Serve Vincent Price’s Chicken Pudding hot, straight from the oven. Garnish with extra chopped parsley for a fresh touch. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cover the casserole dish with foil and bake in a 350 degree F oven until heated through. You can also reheat individual portions in the microwave.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	1190 kcal	N/A
Calories from Fat	709 kcal	60%
Total Fat	78.8 g	121%
Saturated Fat	24.1 g	120%
Cholesterol	462.1 mg	154%
Sodium	1780.4 mg	74%
Total Carbohydrate	22.8 g	7%
Dietary Fiber	1.6 g	6%
Sugars	1.8 g	7%
Protein	91.8 g	183%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

For a gluten-free version, substitute the flour in both the fry coating and the Yorkshire pudding topping with a gluten-free all-purpose flour blend.
Add vegetables like carrots, potatoes, or peas to the casserole dish along with the chicken for a heartier meal.
Experiment with different herbs and spices. Thyme, rosemary, or sage would all be delicious additions to the broth and gravy.
For a spicier kick, add a pinch of red pepper flakes to the fry coating.

FAQs (Frequently Asked Questions)

Q: Can I use boneless, skinless chicken breasts instead of a whole chicken?
A: Yes, you can, but the flavor of the broth might be less intense. Consider using store-bought chicken broth in addition to the water to compensate.

Q: How can I prevent the Yorkshire pudding from sinking after baking?
A: Avoid opening the oven door while it’s baking, and make sure your oven is properly preheated. Also, don’t overbake the pudding.

Q: Can I make the Yorkshire pudding batter ahead of time?
A: It’s best to make the batter right before baking. If you must make it ahead, keep it refrigerated and whisk it well before using.

Q: What if my gravy is too thin?
A: Mix a teaspoon of cornstarch with a tablespoon of cold water and whisk it into the gravy while it simmers. Continue simmering until thickened.

Q: Can I freeze leftovers?
A: The chicken and gravy freeze well, but the Yorkshire pudding may become a bit soggy after thawing.

Final Thoughts

This Chicken Pudding is more than just a recipe; it’s a taste of culinary history, a comforting embrace in casserole form. So, channel your inner Vincent Price, gather your ingredients, and embark on this delicious adventure. Don’t be afraid to experiment and make it your own. I truly hope you enjoy this recipe as much as my family and I have over the years!

Vincent Price Chicken Pudding – Chicken With Yorkshire Pudding Recipe