Yorkshire chicken


Yorkshire chicken is a dish of boiled chicken served with oven cooked stuffing, a perfect recipe to take advantage of boiling fowl, not as tender as young chicken but much cheaper.


2 carrot (chopped)
2 onion (one whole, one chopped for the stuffing)
2 clove (stuck into one onion)
2 clv garlic
1 t pepper (black peppercorns)
6 1⁄2 c broth (6 cups for boiling chicken, 1/2 cup for stuffing)
  seasoning (salt and ground pepper to taste)
4 T butter
10 sli bread (white bread, crust removed and crumbled)
1⁄2 c parsley (resh parsley leaves, chopped)
1 lemon (zest and juice)


  1. Truss the chicken and place in a large kettle with carrots, clove studded onion, bouquet garni, garlic, pepercorns and wine.
  2. Season lightly and add enough stock to cover the bird.
  3. Bring to a boil, reduce heat to low, cover and simmer for 1 1/2 hours, or until chicken is tender.
  4. Remove from heat and keep warm.


  1. Pre-heat oven to 375°F (190°C)
  2. Heat 2 Tbs butter in a pan and cook onion until soft but not brown.
  3. Add chopped liver and cook until seared.
  4. Add bread, parsley, lemon zest and juice and the reamining 2 Tbs butter, melted.
  5. Fill the 12 whole prunes with this mixture.
  6. Spread the rest in a baking pan top with the filled prunes.
  7. Cover with foil and bake for 30-40 minutes.



 Carve the chicken. Arrange slices of chicken meat on the plates, coated with sauce, and with wedges of stuffing and the stuffed prunes around.


A veloute is the perfect sauce to accompany this recipe. Add some steamed vegetables for a complete dish.

Turn the chicken once while boiling to ensure even cooking.

4 servings
Preparation time
Cooking time
Total time
1 hour, 50 minutes