President Monroe Chicken Pudding

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.

Step 23: While the pudding bakes

Step 24: Make a smooth paste with 1 or 2 tablespoons of flour and water.

Step 25: Stir into chicken broth and cook, stirring constantly, until slightly thickened.

Step 26: Serve immediately, with the gravy in a separate dish.