Chicken Pudding
Total Time: 2 hrs 10 mins
Preparation Time: 1 hr 30 mins
Cook Time: 40 mins
Ingredients
- Servings: 10
- 1 (5 lb) whole chickens
- 4 carrots
- 4 stalks celery
- 1 large onion, quartered
- 1 1/2 teaspoons salt
- 1 teaspoon pepper
- 6 tablespoons butter
- 1 tablespoon chicken bouillon granule
- 1 teaspoon poultry seasoning
- 1/4 cup shortening
- 2 cups self-rising flour
- 3/4 cup milk
- 3 large eggs, lightly beaten
- 1 cup coarsely crushed saltine crackers (about 24 crackers)
- 1 tablespoon butter or 1 tablespoon margarine, melted
Recipe
- 1 combine first 6 ingredients and water to cover in a large dutch oven.
- 2 bring to a boil over medium-high heat; reduce heat, and simmer 1 hour or until tender.
- 3 remove chicken and cool.
- 4 pour 6 cups broth through a wire-mesh strainer into a large bowl, discarding solids.
- 5 reserve remaining broth for later use.
- 6 whisk 6 tablespoons butter, bouillon granules, and poultry seasoning into strained broth until smooth.
- 7 set aside to cool.
- 8 cut shortening into flour with a pastry blender or fork until crumbly.
- 9 add milk, stirring just until dry ingredients are moistened.
- 10 spread dough to a 1/2-inch thickness on a lightly greased baking sheet, forming 1 large hoecake (i call it a"biscuit").
- 11 bake at 400° for 25 minutes or until golden brown.
- 12 cool on wire rack; break into pieces.
- 13 skin, bone, and coarsely chop chicken.
- 14 layer chicken and hoecake pieces in a lightly greased 13-x 9-inch baking dish.
- 15 whisk together chicken broth mixture and eggs; pour evenly over chicken and hoecake pieces.
- 16 stir together cracker crumbs and 1 tablespoon melted butter; sprinkle evenly over top of chicken mixture.
- 17 bake at 375° for 30 minutes or until golden brown and set.
- 18 let stand 10 minutes before serving.
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