Chicken Pudding

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 10mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine first 6 ingredients and water to cover in a large Dutch oven.
  • Bring to a boil over medium-high heat; reduce heat, and simmer 1 hour or until tender.
  • 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 (I call it a"biscuit").
  • Bake at 400° 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 13-x 9-inch baking dish.
  • Whisk together chicken broth mixture and eggs; pour evenly over chicken and hoecake pieces.
  • Stir together cracker crumbs and 1 tablespoon melted butter; sprinkle evenly over top of chicken mixture.
  • Bake at 375° for 30 minutes or until golden brown and set.
  • Let stand 10 minutes before serving.
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