Chicken Pudding

One of my past times is to browse through old cook books. I was recently going through Mary Randolph’s “The Virginia House-Wife”. First published in 1824 it was one the most important cook and house hold management books of the 18th century in America. As I was going through the book I came across this recipe and as I already had chicken out for dinner I thought I’d tweak it and use it. It came out quite nice. My recipe is for two so if your going to make more multiply the recipe.

Ingredients for Chicken Pudding

Chicken pieces, breast , thigh etc.1-1 1/2 per person
Bouquet Garni *
3 eggs
1 cup milk or half & half
salt and pepper
1 – 4 Tbs flour
Butter to grease cooking pan
Parsley chopped for garnish

*Bouquet Garni

In a cheesecloth sachet place:

4-5 pepper corns
dried Thyme
crushed rosemary
4-5 sprigs parsley

Bechamel Sauce

1 Shallot or small onion finely chopped
1 clove garlic finely chopped
2 Tbs butter
2 Tbs flour
2 cups milk or half & half
Salt and pepper to taste
1/8 cup grated Parmesan cheese

Directions for Chicken Pudding

In a pot large enough to hold the chicken, cover the chicken with lightly salted water add the bouquet garni and bring to a boil and cook the chicken for about 20 to 30 minutes. When cooked remove from the pot and let cool.

Once the chicken is cool enough to handle, skin and pull the meat from the bones, and cut into bite size pieces.

For two use a au gratin dish, for larger portions use a pie plate or casserole to bake the pudding in, buttering the dish well.

In a separate bowl add the eggs and milk and salt and pepper and whisk until fully blended. Add enough flour to make a thin batter, add the chicken pour the whole into the baking dish and bake at 375° for 30 – 40 minutes until pudding is set and beginning to lightly brown on top.

While the chicken is cooking prepare the sauce.

In a sauce pan place the butter and shallot and garlic and cook on medium heat until the shallot is softened. Once the shallot is softened, add the flour and mix until all the flour is combined, continue to cook for a few minutes more to cook out the flour, then add the milk, raise the heat to medium high to high and stir the sauce to dissolve the roux and begin thickening the sauce. As the sauce begins to heat up add the salt and pepper to taste and add the Parmesan. You don’t want the sauce to become too thick, if it is add a little more liquid to thin and you don’t want to use too much Parmesan to overpower the herbs the chicken was cooked in.

When the chicken is done remove from the oven and garnish with the chopped parsley and serve with the sauce on the side.

Here are a few items to help make this recipe:
Le Creuset Heritage Stoneware 1-Quart Oval Au Gratin Dish, Cherry
Excelsteel 16 Quart Stainless Steel Stockpot With Encapsulated Base
Cuisinart 719-16 Chef’s Classic Stainless 1-1/2-Quart Saucepan with Cover

Chicken pudding? Is it dessert gone wild? Who cares IT”S CHICKEN! 5 paws

Chicken Pudding

2014-02-02 17:52:06

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Prep Time

45 min

Cook Time

30 min

Total Time

1 hr 15 min

Prep Time

45 min

Cook Time

30 min

Total Time

1 hr 15 min

Ingredients

Chicken pieces, breast , thigh etc.1-1 1/2 per person
Bouquet Garni *
3 eggs
1 cup milk or half & half
salt and pepper
1 - 4 Tbs flour
Butter to grease cooking pan
Parsley chopped for garnish
*Bouquet Garni

In a cheesecloth sachet place

4-5 pepper corns
dried Thyme
crushed rosemary
4-5 sprigs parsley
Bechamel Sauce
1 Shallot or small onion finely chopped
1 clove garlic finely chopped
2 Tbs butter
2 Tbs flour
2 cups milk or half & half
Salt and pepper to taste
1/8 cup grated Parmesan cheese

Instructions

In a pot large enough to hold the chicken, cover the chicken with lightly salted water add the bouquet garni and bring to a boil and cook the chicken for about 20 to 30 minutes. When cooked remove from the pot and let cool.
Once the chicken is cool enough to handle, skin and pull the meat from the bones, and cut into bite size pieces.
For two use a au gratin dish, for larger portions use a pie plate or casserole to bake the pudding in, buttering the dish well.
In a separate bowl add the eggs and milk and salt and pepper and whisk until fully blended. Add enough flour to make a thin batter, add the chicken pour the whole into the baking dish and bake at 375° for 30 - 40 minutes until pudding is set and beginning to lightly brown on top.
While the chicken is cooking prepare the sauce.
In a sauce pan place the butter and shallot and garlic and cook on medium heat until the shallot is softened. Once the shallot is softened, add the flour and mix until all the flour is combined, continue to cook for a few minutes more to cook out the flour, then add the milk, raise the heat to medium high to high and stir the sauce to dissolve the roux and begin thickening the sauce. As the sauce begins to heat up add the salt and pepper to taste and add the Parmesan. You don't want the sauce to become too thick, if it is add a little more liquid to thin and you don't want to use too much Parmesan to overpower the herbs the chicken was cooked in.
When the chicken is done remove from the oven and garnish with the chopped parsley and serve with the sauce on the side.

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Moussaka

Moussaka a very interesting dish that does take quite a lot of work to make, but the results are certainly worth it. My version doesn’t have a lot of layers. There are probably a million variations on this theme with multiple layers and different ingredients. I like this one as it makes a complete meal; meat, vegetable and potato all in one.

Ingredients for Moussaka

For the Meat Layer

1 lb of ground lamb ( you can substitute any kind of ground meat you want)
1 Onion diced
3 or 4 large garlic cloves finely diced
½ tsp allspice
½ tsp cinnamon
1 tsp ground black pepper
1 tbs oregano – dried
3 or 4 tbs tomato paste
1 cup good red wine
Zest of 1 lemon
Juice of lemon no more than 1 tbs

In a “non” non stick frying pan brown the meat moving it occasionally to keep from burning. When it begins to brown add the onion, garlic, allspice,cinnamon, black pepper, oregano. Cook until the onions are softened. Add the wine and deglaze the pan. Once deglazed add the tomato paste and the lemon and zest, stir and continue to cook until the meat is done. Take off heat and set aside.

Potato and Eggplant layers

Take 2 Yukon Gold or 2 or 3 red potatoes and slice about ¼ inch thick. Place them into a pot with boiling salted water and par boil for 5 or 6 minutes. Drain and run under cold water to cool. Take 1 or 2 eggplants peel and slice into ½ inch thick rounds, having enough to fill a layer in a 9 X 13 inch baking pan. Either on a grill or in a cast iron pan cook the eggplant and brown on both sides. Once done set aside.

Bechamel Sauce

1 large shallot finely chopped
1 garlic clove finely chopped
4 tbs butter
5 tbs flour
3-4 cups milk
salt & pepper
¼ cup grated Parmesan Cheese

In a large sauce pan place the butter and shallot and garlic and cook on medium heat until the shallot is softened. Once the shallot is softened, add the flour and mix until all the flour is combined, continue to cook for a few minutes more to cook out the flour, then add the milk, raise the heat to medium high to high and stir the sauce to dissolve the roux and begin thickening the sauce. As the sauce begins to heat up add the salt and pepper to taste and add the Parmesan, continue to cook until sauce is fairly thick. You want it thick enough to remain on the top of the casserole.

Assembling the Moussaka

Preheat oven to 350°

In a 9 X 13 inch baking dish place the potatoes in a single layer slightly overlapping to cover the bottom of the dish. On top of this place a layer of the eggplant. On top of the eggplant pour the meat mixture and spread evenly over all. Sprinkle a little Parmesan over the meat mixture. Pour the Bechamel sauce over all and sprinkle a little more Parmesan on the top.

meat and sprinkle parmesan — spread the meat and sprinkle Parmesan

Place in the oven and bake for 30 – 45 minutes. Casserole will be done when bubbly and top lightly browned.

Remove the casserole from the oven and let it rest for about 10 minutes. Don’t worry, it will still be hot but it needs to come together, if you cut it up too soon after taking it out of the oven it will run.

Here are few items to help with this recipe:
Kitchen Supply Glass Bake ‘N Take 9 Inch x 13 Inch Dish With Snap On Cover
OXO Good Grips Silicone Flexible Turner
Lodge Logic L17SK3 Pre-Seasoned Cast Iron Skillet, 17-inch