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
1 1/4 cups sifted all-purpose flour
1/2 teaspoon salt
1 cup milk
2 tablespoons melted butter
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.
Strain and reserve the broth.
Combine flour, salt and pepper in a paper bag. Drop in pieces of chicken
and shake until evenly coated.
Heat butter in a skillet with a tight-fitting lid. Add chicken, and sauté
until nicely browned on all sides.
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.
Transfer chicken to an 8-inch square baking dish that can be used for serving.
Reserve the broth.
Prepare batter topping: Sift together flour and salt. Set aside.
Beat eggs soundly; pour in milk and butter. Stir in flour mixture until
smooth. Pour over the chicken, covering it evenly with the batter.
Bake in a preheated 450 degree F oven for 15 minutes.
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.
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
Serve immediately, with the gravy in a separate dish.