- 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
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.
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.
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.
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.