Oh dear oh dear.

Im my experience, Yorkshire pudding is rarely served with chicken, it's usually with red meat, traditionally with beef but works well with pork and lamb too. I can see how chicken plus yorkshire pudding would all be a bit bland. Also as others have pointed out, the amount of oil that comes out of a whole chicken during roasting will likely make the bottom of the yorkshire grasy, sloppy and unappetising.

I would suggest trying toad in the hole with some high quality sausages, if you can get ones with a very high % of pork along with traditional herb blends, for example cumberland, they bring more flavour and the puddings are much more likely to rise and bake properly.

I'm sure it's psychological, but since I moved to London from Yorkshire I've just not been able to get my puddings quite as tasty as I could up north. They're still a delight when done right though.

Also, as with roast potatoes, I find that yorkshire puddings taste better if you use a blend of different fats. Olive oil works on its own but using animal fat can really help too. Especially duck or goose fat, oh wow.

If you're making toad in the hole, you'll get plenty of fat coming out of the sausages if you cook them for 15-20 minutes before applying the batter.

Whether you're doing yorkshires on their own or toad in the hole, it also helps to keep the pudding from sticking and makes it cook more thoroughly at the bottom if you get the oil in the pan you're going to use sizzling on the stovetop before you pour in the batter.

Oh, and no matter the pudding or the meat you have with it, onion gravy is always a beautiful addition.

Fuck, now I'm starving.