President Monroe Chicken Pudding
October 24, 2021
"Is a very involved dish"
- Serving Size: 1 (979.9 g)
- Calories 866.5
- Total Fat - 36.3 g
- Saturated Fat - 15.7 g
- Cholesterol - 1491.4 mg
- Sodium - 2229.8 mg
- Total Carbohydrate - 34.2 g
- Dietary Fiber - 2.6 g
- Sugars - 3.8 g
- Protein - 95.6 g
- Calcium - 195.5 mg
- Iron - 13.7 mg
- Vitamin C - 17.1 mg
- Thiamin - 0.3 mg
Cut chicken into serving pieces. Put neck, giblets and backbone in a pan. Pour in enough water to cover, and add 1 onion (cut in half), 1 stalk of celery (cut in chunks), a few sprigs of parsley, 1 teaspoon salt, 1/4 teaspoon pepper and 1/2 teaspoon dried thyme.
Cook over low heat about 45 minutes.
Strain and reserve the broth.
Combine flour, salt and pepper in a paper bag.
Drop in pieces of chicken and shake until evenly coated.
Heat butter in a skillet with a tight-fitting lid.
Add chicken, and sauté until nicely browned on all sides.
Cook to a boil,
Then cover tightly, and simmer gently for 1 to 1 1/4 hours or until chicken is tender when tested with a fork.
Transfer chicken to an 8-inch square baking dish that can be used for serving. Reserve the broth.
Sift together flour and salt.
Beat eggs soundly
Pour in milk and butter.
Stir in flour mixture until smooth.
Pour over the chicken, covering it evenly with the batter.
Bake in a preheated 450 degrees F oven for 15 minutes.
Reduce oven temperature to 350 degrees F and continue baking 20 to 25 minutes. Topping will puff up and brown around the edges like Yorkshire Pudding.
While the pudding bakes
Make a smooth paste with 1 or 2 tablespoons of flour and water.
Stir into chicken broth and cook, stirring constantly, until slightly thickened.
Serve immediately, with the gravy in a separate dish.
Tips & Variations
No special items needed.