Virginia Chicken Pudding Recipe

Name: Virginia Chicken Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 to 3 lb. chicken, cut into pieces; 1 carrot, chopped; 1 onion, chopped; 1 stalk celery, chopped; small bunch parsley, chopped; 1 tsp. salt; 1 tsp. thyme; 1/2 tsp. pepper; 3 large eggs; 1 1/2 c. milk; 3 Tbsp. melted butter; 3/4 c. flour; 1 tsp. salt; 1/2 tsp. white pepper

Servings: persons

2 1/2 to 3 lb. chicken, cut into pieces
1 carrot, chopped
1 onion, chopped
1 stalk celery, chopped
small bunch parsley, chopped
1 tsp. salt
1 tsp. thyme
1/2 tsp. pepper
3 large eggs
1 1/2 c. milk
3 Tbsp. melted butter
3/4 c. flour
1 tsp. salt
1/2 tsp. white pepper

1
Place the chicken, vegetables and seasonings in a heavy kettle, barely cover with water, and bring to a boil.
2
Skim off fat carefully, reduce heat, and simmer the chicken until it
3
is just tender.
4
Cool in the broth.
5
Strip chicken from the bones and place in a buttered baking dish.
6
Return bones and skin to the broth and reduce by half over moderate heat.
7
Strain broth and keep warm, discarding vegetables.

530

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 2 1/2 to 3 lb. chicken, cut into pieces, 1 carrot, chopped, 1 onion, chopped, 1 stalk celery, chopped, and more.

Yes, Virginia 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.

Virginia Chicken Pudding

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