Mary Randolph'S Chicken Pudding Recipe

Name: Mary Randolph'S Chicken Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

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 350u00b0 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.

1087

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Mary Randolph'S Chicken Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mary Randolph'S Chicken Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions