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.
- Truss the chicken and place in a large kettle with carrots, clove studded onion, bouquet garni, garlic, pepercorns and wine.
- Season lightly and add enough stock to cover the bird.
- Bring to a boil, reduce heat to low, cover and simmer for 1 1/2 hours, or until chicken is tender.
- Remove from heat and keep warm.
- Pre-heat oven to 375°F (190°C)
- Heat 2 Tbs butter in a pan and cook onion until soft but not brown.
- Add chopped liver and cook until seared.
- Add bread, parsley, lemon zest and juice and the reamining 2 Tbs butter, melted.
- Fill the 12 whole prunes with this mixture.
- Spread the rest in a baking pan top with the filled prunes.
- 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.