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