Jumbo Chicken Popover
|Broiler fryer||3 Pound|
|Baking powder||1 1⁄2 Teaspoon|
|Milk||1 1⁄2 Cup (24 tbs)|
|Melted butter/Margarine||3 Tablespoon|
|Cream gravy||1 Cup (16 tbs)|
Cut chicken into 8 pieces â€” 2 breasts, 2 wings, 2 thighs, 2 drumsticks.
Cut away back and any small bones from breasts simmer bones with neck and giblets in 1 cup water in small saucepan.
Strain to make broth for Cream Gravy (for recipe, turn to section on GRAVIES).
Shake chicken pieces with 4 tablespoons flour, 1 teaspoon salt, paprika, and pepper in paper bag to coat lightly.
Brown, a few at a time, in hot fat in heavy frying pan; drain on paper towel.
Sift 1 1/2 cups flour, baking powder, and 1 teaspoon salt into medium bowl.
Beat eggs slightly in second medium-size bowl; blend in milk and melted butter or margarine.
Stir slowly into dry ingredients; then beat with rotary beater just until smooth.
Pour batter into buttered shallow 8-cup baking dish; arrange browned chicken pieces in batter.
Bake in moderate oven (350Â°) 1 hour, or until puffed and golden brown.
(Pop-over around chicken bakes like a big puff, so keep oven door closed for full hour.) 8.
Serve at once with Cream Gravy.