ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Mary Randolph's Chicken Pudding

Yield 8 servings


  • 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

How to Make It

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

  2. 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.

  3. 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.

  4. 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.

  5. Cut chicken pudding into squares, and serve with gravy.

Oxmoor House Homestyle Recipes