Chicken Pudding

Cuisine, September 1979

3 hours — 10 Servings

Ingredients

2		broiler-fryer chickens (2 to 2.5 lbs each - cut up)
2	teaspoon	salt
1	teaspoon	black pepper
1⁄2	cup	mint leaves (minced)
2 1⁄4	cup	butter (divided)
2	tablespoon	vegetable oil
1 1⁄2	cup	water
2		green onions (with tops, chopped)
1⁄3	cup	all-purpose flour (divided)
1	cup	whipping cream
12		eggs (lightly beaten)
1⁄4	teaspoon	allspice
1		bouquet garni (see below)

Instructions

Sprinkle chicken pieces with salt and pepper; rub with mint leaves. Let stand for 30 minutes.

Heat oven to 375F. Saute chicken, part at a time, 1 1/4 cups butter and the oil in large skillet, turning once, until brown on all sides. Place all chicken in skillet; add 1 1/2 cups water and the bouquet garni [1]. Heat to boiling; reduce heat. Simmer covered until chicken is tender, about 30 minutes. Remove chicken to buttered 12 x 8 x 1.5-inch baking dish; discard bouquet garni; reserve cooking liquid. Sprinkle chicken with green onions.

Combine reserved cooking liquid and remaining ingredients in blender; blend until just smooth. Poor mixture over chicken. Bake until top is golden and custard is set, about 1 hour.

Notes

See our instructions on making Bouquet Garni [1].