Popover chicken

POPOVER CHICKEN

1 frying chicken, cup up -- 3 to 3 ½ pounds

Reserve back and neck for stock. Wipe cut pieces with damp cloth; roll or shake in mixture of seasoned flour, i.e. flour with some salt and pepper added. (Original recipe suggested ¼ cup flour 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. Remove chicken pieces from frying pan, drain on paper towels while preparing batter. Reserve drippings for gravy.

Preheat oven to 350° F. (moderate oven).
Grease a baking dish, 12 x 7 x 2 ½-inch size.
Prepare batter:
In medium-size bowl, sift together
1½ cups sifted all-purpose flour
1½ teaspoons baking powder
1 teaspoon salt

In second bowl, beat until very light

4 eggs

Stir in

1 ½ cups milk

3 teaspoons melted butter (optional)

Slowly blend egg mixture into dry ingredients. When blended, beat with rotary beater just until batter is smooth.

Pour batter into well-greased baking dish, 12 x 7 x 2½; arrange browned chicken on top of batter, sprinkle with black pepper.

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.

Strain stock.

In medium saucepan, blend 2 tablespoons drippings saved from browning chicken (add butter to make exact measure if necessary), 2 tablespoons flour, added slowly, stirring constantly.

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.

If after having this dish, or even after just having read this popover-chicken recipe, you hanker for popovers, we have many recipes on the site you may like to try. Either check the bread, muffin section of the index or double-click here on popovers to check out our favorites.

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