Print Recipe

Chicken Pudding

This recipe is from the family cookbook of President James Monroe.



  • 1 (4 to 4 1/2 pound) chicken
  • 1/2 cup flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup butter

Batter Topping

  • 1 1/4 cups sifted all-purpose flour
  • 1/2 teaspoon salt
  • 3 eggs
  • 1 cup milk
  • 2 tablespoons melted butter


  1. Chicken: Cut chicken into serving pieces. Put neck, giblets and backbone in a pan. Pour in enough water to cover, and add 1 onion (cut in half), 1 stalk of celery (cut in chunks), a few sprigs of parsley, 1 teaspoon salt, 1/4 teaspoon pepper and 1/2 teaspoon dried thyme. Cook over low heat about 45 minutes.
  2. Strain and reserve the broth.
  3. Combine flour, salt and pepper in a paper bag. Drop in pieces of chicken and shake until evenly coated.
  4. Heat butter in a skillet with a tight-fitting lid. Add chicken, and sauté until nicely browned on all sides.
  5. Add broth, cook to a boil, cover tightly, and simmer gently for 1 to 1 1/4 hours or until chicken is tender when tested with a fork.
  6. Transfer chicken to an 8-inch square baking dish that can be used for serving. Reserve the broth.
  7. Batter Topping: Sift together flour and salt. Set aside.
  8. Beat eggs soundly; pour in milk and butter. Stir in flour mixture until smooth. Pour over the chicken, covering it evenly with the batter.
  9. Bake in a preheated 450 degrees F oven for 15 minutes.
  10. Reduce oven temperature to 350 degrees F and continue baking 20 to 25 minutes. Topping will puff up and brown around the edges like Yorkshire Pudding.
  11. While the pudding bakes, make a smooth paste with 1 or 2 tablespoons of flour and water. Stir into chicken broth and cook, stirring constantly, until slightly thickened.
  12. Serve immediately, with the gravy in a separate dish.

Yield: 4 to 6 servings

Recipe Goldmine

Join our Facebook group



Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our family, friends, newsletter subscribers, food companies and food organizations.