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Maryland Chicken Pudding

Yield 8 servings

Ingredients

  • 1 (3 1/2- to 4-pound) broiler-fryer, cut up
  • 1 medium onion, sliced
  • 3 fresh celery leaves
  • 3 sprigs fresh parsley
  • 1/2 teaspoon ground thyme
  • 1/2 teaspoon dried whole rosemary
  • 2 teaspoons salt, divided
  • 1/2 teaspoon pepper, divided
  • 3 eggs, beaten
  • 2 cups milk
  • 1 1/2 cups all-purpose flour, divided
  • 1/4 cup plus 2 tablespoons butter or margarine, melted and divided
  • 3 tablespoons chopped fresh parsley

How to Make It

  1. Combine first 6 ingredients, 1 teaspoon salt, and 1/4 teaspoon pepper in a Dutch oven; add water to cover. Bring to a boil; cover and simmer 1 1/2 hours. Remove chicken from broth; cool. Strain broth, and set aside.

  2. Remove chicken meat from bone; dice and place in a 10- inch cast-iron skillet. Pour 1/2 cup broth over chicken. Set remaining broth aside.

  3. Combine eggs, milk, 1 cup flour, 1/2 teaspoon salt, and 1/4 cup butter; beat until smooth. Pour over chicken in skillet. Bake at 375° for 1 hour. Cool and cut into wedges.

  4. Cook remaining broth over high heat until reduced to 2 cups. Stir in 1/2 cup flour. Add parsley, 2 tablespoons butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook over medium heat until thickened and bubbly. Spoon gravy over pudding.

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