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Mama Dip's Chicken Pudding




Source of Recipe


Mama Dip


List of Ingredients




1 (5-lb.) whole chicken
4 carrots
4 celery ribs
1 large onion, quartered
1-1/2 teaspoons salt
1 teaspoon pepper
6 tablespoons butter
1 tablespoon chicken bouillon granules
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 margarine, melted


Recipe



Remove chicken and cool.

Pour 6 cups broth through a wire-mesh strainer into a large bowl, discarding solids. Reserve remaining broth for later use. Whisk 6 tablespoons butter, bouillon granules and poultry seasoning into strained broth until smooth. Set aside to cool.

Cut shortening into flour with a pastry blender or fork until crumbly. Add milk, stirring just until dry ingredients are moistened. Spread dough to a 1/2-inch thickness on a lightly greased baking sheet, forming 1 large hoecake.

Bake at 400 degrees for 25 minutes or until golden brown. Cool on wire rack; break into pieces.

Skin, bone and coarsely chop chicken. Layer chicken and hoecake pieces in a lightly greased 13x9-inch baking dish. Whisk together chicken broth mixture and eggs; pour evenly over chicken and hoecake pieces.

Stir together cracker crumbs and 1 tablespoons melted butter; sprinkle evenly over top of chicken mixture.

Bake at 375 degrees for 30 minutes or until golden brown and set. Let stand 10 minutes before serving.