President Monroe Chicken Pudding

24
Ingredients

60m
Prep Time

4h
Cook Time

5h
Ready In

Recipe: #37559

October 24, 2021

Categories: Chicken, Eggs, Southern, Flour Whole Chicken, Chicken Dinner, more

recipe by:
dienia b

"Is a very involved dish"

Original is 6 servings

Metric US

I've Tried It

Nutritional

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

Step 1

Chicken giblet:

Step 2

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.

Step 3

Cook over low heat about 45 minutes.

Step 4

Strain and reserve the broth.

Step 5

Chicken:

Step 6

Combine flour, salt and pepper in a paper bag.

Step 7

Drop in pieces of chicken and shake until evenly coated.

Step 8

Heat butter in a skillet with a tight-fitting lid.

Step 9

Add chicken, and sauté until nicely browned on all sides.

Step 10

Add broth,

Step 11

Cook to a boil,

Step 12

Then cover tightly, and simmer gently for 1 to 1 1/4 hours or until chicken is tender when tested with a fork.

Step 13

Transfer chicken to an 8-inch square baking dish that can be used for serving. Reserve the broth.

Step 14

Batter Topping:

Step 15

Sift together flour and salt.

Step 16

Set aside.

Step 17

Beat eggs soundly

Step 18

Pour in milk and butter.

Step 19

Stir in flour mixture until smooth.

Step 20

Pour over the chicken, covering it evenly with the batter.

Step 21

Bake in a preheated 450 degrees F oven for 15 minutes.

Step 22

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.