nanny's maryland chicken pudding
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!
prep time
2 Hr
cook time
1 Hr
method
Bake
yield
8 serving(s)
Ingredients
- 1 - whole chicken-3-4lbs or 5-6 chicken breast
- 1 medium onion, sliced
- 3 stalks celery plus leaves
- 3 sprigs fresh parsley
- 1/2 teaspoon thyme
- 1/2 teaspoon rosemary
- 2 teaspoons salt, divided
- 1/2 teaspoon pepper, divided
- 3 large eggs, beaten
- 2 cups milk
- 1 1/2 cups flour, plain, divided
- 1/4 cup butter, melted-plus 2tbs, divided
- 3 tablespoons parsley, fresh, chopped
How To Make nanny's maryland chicken pudding
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Step 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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Step 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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Step 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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Step 4Bake at 375 degrees for 1 hour. Cool slightly and cut into wedges.
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Step 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.
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