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1
Joint the chickens, splitting the breasts (and removing backbone), and separating the drumsticks and thighs (you can remove skin, if you prefer); reserve the giblets, necks, and backbones.
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2
In a large, heavy pot, put the water, reserved giblets, necks, and backbones, and the celery, onion, parsley sprigs, oregano, salt, and pepper; simmer on medium heat for 40 minutes, then strain solids from liquid, discard solids, and reserve liquid broth.
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3
Preheat oven to 450 degrees F.
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4
Make the pudding topping: in a bowl, mix together flour, salt, milk, and beaten eggs, and stir until smooth.
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5
Prepare the fry coating: place the 1/4 cup flour, 1/2 teaspoon salt, and 1/8 teaspoon pepper into a large Ziplock bag, then add a few pieces of chicken and shake to coat well; repeat with all pieces.
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6
Melt 2 tablespoons butter and 1 tablespoon vegetable oil in a large frying pan over medium high heat, then saute the coated chicken pieces until browned; reserve drippings.
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7
Placed the browned chicken pieces into a large round casserole dish.
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8
Take chicken drippings in pan over heat and thicken with 1 tablespoon flour, then gradually add 2 cups of the reserved broth while whisking to make gravy, simmer while whisking to thicken, then add the chopped parsley (if gravy is not thickening as you'd like, sprinkle in a bit more flour - a teaspoon at a time - and simmer to desired texture).
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9
Pour the gravy over the chicken pieces in the casserole.
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10
Spread the prepared Yorkshire Pudding batter evenly over the top.
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11
Bake in a hot 450 degree F oven for 15 minutes; reduce temperature to 350 degrees F and bake for an additional 20 to 25 minutes.
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12
Note: when chicken is almost done baking, you can make more gravy (as much as you'd like) with 2 tablespoons butter, 2 tablespoons flour, and some of the remaining chicken broth to the texture/thickening you'd like.
