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Virginia Chicken Pudding

Yield 4 to 6 servings


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

How to Make It

  1. Combine chicken giblets, neck, and backbone with onion, celery, parsley, 1 teaspoon salt, thyme, and 1/4 teaspoon pepper in a medium saucepan; add water to cover. Bring to a boil; cover and simmer 45 minutes. Strain and reserve broth. Discard meat and vegetables.

  2. Combine 1/2 cup flour, 1 teaspoon salt, and remaining 1/4 teaspoon pepper. Dredge chicken pieces in flour mixture, coating well; brown in 1/3 cup butter in a large skillet over medium heat. Add reserved broth to chicken. Bring to a boil; cover and simmer 45 minutes or until chicken is tender. Remove chicken from skillet, and cool; reserve broth. Remove meat from bone; dice, and place in a 1 1/2-quart casserole.

  3. Combine eggs, milk, and 2 tablespoons butter; beat well. Add 1 1/4 cups flour and 1/2 teaspoon salt; beat well. Pour batter over chicken; bake at 450° for 15 minutes. Reduce temperature to 350°; bake 20 minutes or until lightly browned.

  4. Stir 3/4 cup water into reserved chicken broth. Combine 1 tablespoon flour and remaining water, mixing well; stir into chicken broth. Cook mixture over medium-high heat, stirring constantly, until thickened and bubbly. Serve gravy with pudding.

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