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Poultry Chicken Pudding

chicken pudding
(from The Virginia Housewife by Mary Randolph, 1825)

Ingredients:

4 young chickens​
10 eggs​
1 qt. milk​
1/4 lb. butter​
pepper & salt​
flour​
thyme & parsley​

Instructions:

Beat ten eggs very light, add to them a quart of rich milk, with a quarter of a pound of butter melted, and some pepper and salt; stir in as much flour as will make a thin good batter; take four young chickens, and after cleaning them nicely, cut off the legs, wings, &c. put them all in a sauce pan, with some salt and water, and a bundle of thyme and parsley, boil them till nearly done, then take the chicken from the water and put it in the batter pour it in a dish, and bake it; send nice white gravy in a boat.​

 
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My Granny made the best.
All of our Grans made the best !

:whistling:

Seriously though, I hope there are no arguments about the recent chicken sandwich wars in the States.


:laugh:
 
Chicken is about the only meat I eat on a regular basis since it's still reasonable in price. You can do just about anything with it. Chicken wings???? A waste of $ IMO. Least amount of meat/most amount of skin per piece and the cost for a big package per pound is ridiculous. It's like lobster.

Best bang for the buck is a whole bird when on sale for like .99 a lb. Clean it up good, put a beer can up its rear end and roast it standing up over indirect charcoal on your Weber kettle grill for 2 hours and you have a nice meal. Or roast it your oven however you prefer. They do get greasy due to the fat, I always use a drip pan of some sort under them.

Happy Chicken month!!!!!
 
chicken pudding
(from The Virginia Housewife by Mary Randolph, 1825)

Ingredients:

4 young chickens
10 eggs
1 qt. milk
1/4 lb. butter
pepper & salt
flour
thyme & parsley​

Instructions:

Beat ten eggs very light, add to them a quart of rich milk, with a quarter of a pound of butter melted, and some pepper and salt; stir in as much flour as will make a thin good batter; take four young chickens, and after cleaning them nicely, cut off the legs, wings, &c. put them all in a sauce pan, with some salt and water, and a bundle of thyme and parsley, boil them till nearly done, then take the chicken from the water and put it in the batter pour it in a dish, and bake it; send nice white gravy in a boat.

My mother made something similar. The chicken was off the bone and it did have some vegetables in it, onion and some red stuff, likely pimento. It was baked in a loaf pan, sliced and served with chicken gravy.
 
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