Chicken Pudding Recipes

TURKISH CHICKEN PUDDING

Steps:

• Cook the chicken in water to cover over low heat in a saucepan 10-15 minutes or until barely tender.
• Drain and bone, then tear into very thin hair fine fibers. Set aside and chill.
• Cover rice with warm water for 2 hours.
• Drain and place into a food processor and whirl until well ground.
• Mix rice with milk in a saucepan blending well and cook over low heat for 5 minutes or until thickened, stirring contatntly.
• Stir in the chicken, mix completely and cook for 5 minutes stirring gently and constantly.
• Reduce heat.
• Add sugar and mix well. Cook over very low heat for 1 minute or until sugar is dissolved.
• Remove from heat. Pour into individual dessert bowls.
• Cool and sprinckle with cinnamon.
• Serve chilled.

ROASTER YORKSHIRE CHICKEN

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Shake 1/2 cup of flour, 1 teaspoon salt, the pepper, and 2 teaspoons of parsley in a large plastic bag. Add the chicken, and toss to coat all over with the flour mixture. Remove the chicken, and shake to remove the excess flour. Place, breast side up, into a small, lidded roasting pan that is slightly larger than the chicken. Drizzle the oil evenly over the chicken, allowing the excess to coat the bottom of the roasting pan.
• Cover, and bake in the preheated oven for 1 hour.
• After the chicken has roasted for 1 hour, prepare the Yorkshire pudding batter by whisking together the eggs, milk, and 1 tablespoon of parsley until blended. Add 1 cup of flour, the baking powder, and 1 teaspoon of salt; whisk until a smooth batter has formed.
• Remove the roasting pan from the oven and place onto a baking sheet. Pour the Yorkshire pudding batter evenly over the top of the chicken, allowing the excess to run into oil at the bottom of the pan.
• Return to the oven, and bake until the Yorkshire pudding is puffed and golden brown, and the chicken is no longer pink at the bone and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).

BBQ CHICKEN AND APPLE BREAD PUDDING

Steps:

• Prepare cornbread according to package directions and bake using a greased and floured 8-in. square baking pan. Cool. Reduce oven setting to 375°. Meanwhile, in a small skillet, heat 2 tablespoons butter over medium heat. Add onion; cook and stir until softened. Reduce heat to medium-low; cook until deep golden brown and caramelized, 30-40 minutes. Remove from heat and set aside., Pour 1/4 cup barbecue sauce over chicken; toss to coat., Cube cornbread. Microwave remaining butter, covered, on high until melted, about 30 seconds. Whisk in eggs, cream, salt and pepper. Add caramelized onions. Pour egg mixture over cornbread cubes. Add chicken, cheese and apple. Toss gently to combine., Pour mixture into a greased 8-in. square or 1-1/2-quart baking dish; bake until bubbly and top is golden brown, about 35 minutes. Drizzle remaining barbecue sauce over bread pudding. Sprinkle with chives.

CHICKEN BREAD PUDDING

Steps:

• Preheat oven to 350. Line the bottom of a buttered 13x9 baking pan with the bread. Cut the bread slices to fit. Spread the chicken out evenly over top of the bread.
• In a small frying pan, melt 2 tablespoons of butter over medium heat. Add mushrooms and saute until slightly browned, about 3-5 minutes. Remove from heat, add mayonnaise. Mix well and spoon evenly over chicken.
• Sprinkle cheese evenly over mushroom mixture.
• In a large bowl, combine milk, soup, eggs, pimiento, salt and pepper. Mix well and pour evenly over top.
• Bake 1 hour until toothpick inserted near center comes out clean.
• Sprinkle breadcrumbs over top and dot with slivers of the remaining 2 tablespoons of butter.
• Bake for about 10 minutes more or until the breadcrumbs are lightly browned.

CHICKEN PUDDING

Steps:

• 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.