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Jumbo Chicken Popover

Chicken.Maximus's picture
  Broiler fryer 3 Pound
  Flour 5 Tablespoon
  Salt 2 Teaspoon
  Paprika 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Fat 2 Tablespoon
  Baking powder 1 1⁄2 Teaspoon
  Eggs 4
  Milk 1 1⁄2 Cup (24 tbs)
  Melted butter/Margarine 3 Tablespoon
  Cream gravy 1 Cup (16 tbs)

Cut chicken into 8 pieces — 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 (350°) 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.

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