Virginia Chicken Pudding Recipe

Name: Virginia Chicken Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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 450u00b0 for 15 minutes. Reduce temperature to 350u00b0; 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.

720

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 13 ingredients. The key ingredients include: 1 (3- to 3 1/2-pound) broiler-fryer, cut up, 1 medium onion, halved, 1 stalk celery, sliced, 3 sprigs fresh parsley, 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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