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Mary Randolph's Chicken Pudding

Yield 8 servings

Ingredients

  • 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.

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