Mary Randolph's Chicken Pudding |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
2 (3- to 3 1/2-pound) broiler-fryers, cut up |
3 sprigs fresh parsley |
2 stalks celery with leaves, halved |
1 small onion, sliced |
2 teaspoons salt |
1/2 teaspoon whole peppercorns |
1/2 teaspoon dried whole thyme |
3 1/2 quarts water |
5 eggs |
2 cups milk |
1/4 cup butter or margarine, melted |
2 1/2 cups all-purpose flour, divided |
1 1/2 teaspoons salt, divided |
1/4 teaspoon pepper |
1/8 teaspoon paprika |
Directions:
1. Combine first 8 ingredients in a large Dutch oven; cover and simmer 1 hour or until chicken is tender.
2. Remove chicken from broth; let cool. Bone chicken; cut into bite-size pieces, and arrange in a 13- x 9- x 2-inch baking dish. Strain 1/4 cup broth, and pour over chicken; set aside. Reserve remaining broth.
3. Beat eggs until frothy; gradually add milk and butter, beating well. Add 2 cups flour and 1/2 teaspoon salt, mixing well. Pour egg mixture over chicken. Bake at 350° for 40 minutes or until pudding is set.
4. Simmer reserved broth, uncovered, for 40 minutes while pudding is baking. Remove broth from heat; strain. Pour 3 cups broth in a small saucepan. Blend remaining 1/2 cup flour with a small amount of water, mixing to form a smooth paste; stir into broth. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in remaining salt, pepper, and paprika.
5. Cut chicken pudding into squares, and serve with gravy.
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