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Chicken Pudding

  • 2 chicken, cut up into good-sized pieces
  • Salt
  • Pepper
  • Butter
  • For the batter:
  • 8 eggs, lightly beaten
  • 1 quart milk
  • 3 Tbsps butter, melted
  • 1 tsp salt
  • 2 tsps baking powder
  • Flour, sifted
  • For the gravy:
  • Chicken broth
  • 1 Tbsp flour
  • 1/3 cup butter, melted
Put the cut up pieces of chicken in a saucepan with just enough water to cover them well. When boiled quite tender, season with pepper and salt. Let it simmer for 10-15 minutes longer. Take out the chicken from the broth and remove all the bones. Put the chicken meat in a heavily buttered pudding dish. Season again, if needed, adding a few bits of butter. Pour the batter over the chicken.

To make the batter, mix the lightly beaten eggs with the milk and the rest of the ingredients for the batter. Add the mixture to enough flour to make a batter like for griddle cakes.

Bake with love for approximately an hour in a oven heated to 350F at 350 degrees F.

To make the gravy, stir the flour into the melted butter. Add to the chicken broth. Let it boil up, adding more water if necessary. Serve in a gravy boat with the pudding.

Submitted by Tess M Jul 11, 2009 22 min 75 min 97 min

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