nanny's maryland chicken pudding
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Meat pies and puddings are strictly English in origin. I've known about this recipe all of my adult life - it was one of my grandmother's oldest recipes dating back to the early days when she first got married. It takes a little time but is so well worth it. It is the best chicken dinners I've ever eaten!
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(1)
yield
8 serving(s)
prep time
2 Hr
cook time
1 Hr
method
Bake
Ingredients For nanny's maryland chicken pudding
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1whole chicken-3-4lbs or 5-6 chicken breast
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1 mdonion, sliced
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3 stalkcelery plus leaves
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3 sprigfresh parsley
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1/2 tspthyme
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1/2 tsprosemary
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2 tspsalt, divided
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1/2 tsppepper, divided
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3 lgeggs, beaten
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2 cmilk
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1 1/2 cflour, plain, divided
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1/4 cbutter, melted-plus 2tbs, divided
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3 Tbspparsley, fresh, chopped
How To Make nanny's maryland chicken pudding
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1Preheat oven to 375 degrees. Combine first 6 ingredients, 1tsp salt and 1/4tsp pepper in a dutch oven; add water to cover. Bring to a boil; cover and simmer 1 1/2 hour. Remove chicken from broth; cool. Strain broth and set aside.
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2Remove chicken from bone; shred and place in a 10-inch cast-iron skillet. Pour 1/2 cup broth over chicken. Set remaining broth aside.
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3Combine eggs, milk, 1 cup flour, 1/2tsp salt and 1/4 cup butter; beat until smooth. Pour over chicken in skillet.
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4Bake at 375 degrees for 1 hour. Cool slightly and cut into wedges.
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5While puddings is baking, cook remaining broth over high heat until reduced to 2 cups. Stir in 1/2 cup flour. Add parsley, 2TBS butter, 1/2tsp salt and 1/4tsp pepper. Cook over medium heat until thickened and bubbly. Spoon gravy over pudding.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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