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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 (3 1/2- to 4-pound) broiler-fryer, cut up |
1 medium onion, sliced |
3 fresh celery leaves |
3 sprigs fresh parsley |
1/2 teaspoon ground thyme |
1/2 teaspoon dried whole rosemary |
2 teaspoons salt, divided |
1/2 teaspoon pepper, divided |
3 eggs, beaten |
2 cups milk |
1 1/2 cups all-purpose flour, divided |
1/4 cup plus 2 tablespoons butter or margarine, melted and divided |
3 tablespoons chopped fresh parsley |
Directions:
1. Combine first 6 ingredients, 1 teaspoon salt, and 1/4 teaspoon pepper in a Dutch oven; add water to cover. Bring to a boil; cover and simmer 1 1/2 hours. Remove chicken from broth; cool. Strain broth, and set aside.
2. Remove chicken meat from bone; dice and place in a 10- inch cast-iron skillet. Pour 1/2 cup broth over chicken. Set remaining broth aside.
3. Combine eggs, milk, 1 cup flour, 1/2 teaspoon salt, and 1/4 cup butter; beat until smooth. Pour over chicken in skillet. Bake at 375° for 1 hour. Cool and cut into wedges.
4. Cook remaining broth over high heat until reduced to 2 cups. Stir in 1/2 cup flour. Add parsley, 2 tablespoons butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook over medium heat until thickened and bubbly. Spoon gravy over pudding.
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