Created by dienia b on October 24, 2021
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.