Chicken Pudding

  • Yield: Makes 10 to 12 servings


  • 1 none (5-pound) whole chicken
  • 4 none carrots
  • 4 none celery ribs
  • 1 none large onion, quartered
  • 1 1/2 teaspoons salt
  • 1 teaspoon pepper
  • 6 tablespoons butter
  • 1 tablespoon chicken bouillon granules
  • 1 teaspoon poultry seasoning
  • 1/4 cup shortening
  • 2 cups self-rising flour
  • 3/4 cup milk
  • 3 none large eggs, lightly beaten
  • 1 cup coarsely crushed saltine crackers (about 24 crackers)
  • 1 tablespoon butter or margarine, melted


Combine first 6 ingredients and water to cover in a large Dutch oven. Bring to a boil over medium-high heat; reduce heat, and simmer 1 hour or until tender. Remove chicken and cool.

Pour 6 cups broth through a wire-mesh strainer into a large bowl, discarding solids. Reserve remaining broth for later use. Whisk 6 tablespoons butter, bouillon granules, and poultry seasoning into strained broth until smooth. Set aside to cool.

Cut shortening into flour with a pastry blender or fork until crumbly. Add milk, stirring just until dry ingredients are moistened. Spread dough to a 1/2-inch thickness on a lightly greased baking sheet, forming 1 large hoecake.

Bake at 400° for 25 minutes or until golden brown. Cool on wire rack; break into pieces.

Skin, bone, and coarsely chop chicken. Layer chicken and hoecake pieces in a lightly greased 13-x 9-inch baking dish. Whisk together chicken broth mixture and eggs; pour evenly over chicken and hoecake pieces.

Stir together cracker crumbs and 1 tablespoon melted butter; sprinkle evenly over top of chicken mixture.

Bake at 375° for 30 minutes or until golden brown and set. Let stand 10 minutes before serving.


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Chicken Pudding Recipe