Virginia Chicken Pudding

Name: Virginia Chicken Pudding
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

14 ingredients

7 steps

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

Directions

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.