Mary Randolph's Chicken Pudding

Oxmoor House
8 servings


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2 (3- to 3 1/2-pound) broiler-fryers, cut up
3 sprigs fresh parsley
2 stalks celery with leaves, halved
1 small onion, sliced
2 teaspoons salt
1/2 teaspoon whole peppercorns
1/2 teaspoon dried whole thyme
3 1/2 quarts water
5 eggs
2 cups milk
1/4 cup butter or margarine, melted
2 1/2 cups all-purpose flour, divided
1 1/2 teaspoons salt, divided
1/4 teaspoon pepper
1/8 teaspoon paprika


Combine first 8 ingredients in a large Dutch oven; cover and simmer 1 hour or until chicken is tender.

Remove chicken from broth; let cool. Bone chicken; cut into bite-size pieces, and arrange in a 13- x 9- x 2-inch baking dish. Strain 1/4 cup broth, and pour over chicken; set aside. Reserve remaining broth.

Beat eggs until frothy; gradually add milk and butter, beating well. Add 2 cups flour and 1/2 teaspoon salt, mixing well. Pour egg mixture over chicken. Bake at 350° for 40 minutes or until pudding is set.

Simmer reserved broth, uncovered, for 40 minutes while pudding is baking. Remove broth from heat; strain. Pour 3 cups broth in a small saucepan. Blend remaining 1/2 cup flour with a small amount of water, mixing to form a smooth paste; stir into broth. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in remaining salt, pepper, and paprika.

Cut chicken pudding into squares, and serve with gravy.

Created date

February 2010