MARYLAND CHICKEN PUDDING, CHICKEN LOAF, MUSHROOM SAUCE

Maryland Chicken Pudding

1 (3 ½ to 4 pound) broiler-fryer, cut up
1 medium onion, sliced
2 fresh celery leaves
2 sprigs parsley
½ tsp. Ground thyme
½ tsp. Dried whole rosemary (chop it into a powder or use 1 ½ tsp fresh, chopped
2 tsp. Salt, divided
½ tsp pepper, divided
3 eggs, beaten
2 cups milk
1 ½ cups flour, divided
1/4 cup plus 2 Tbsp. Butter, melted and divided
3 Tbsp. Chopped fresh parsley.

Combine first 6 ingredients, 1 tsp salt and 1/4 tsp pepper in a Dutch oven; add water to cover. Bring to a boil; cover and simmer 1 ½ hours. Remove chicken from broth; cool. Strain broth, and set aside. Remove chicken meat from bones; dice and place in a 10-inch cast-iron skillet. Pour ½ cup broth over chicken. Set remaining broth aside.

Combine eggs, milk, 1 cup flour, ½ tsp. Salt and 1/4 cup butter; beat unntil smooth. Pour over chicken in skillet. Bake at 375 degrees for 1 hour. Cool and cut into wedges. Cook remaining broth over high heat until reduced to 2 cups. Stir in ½ cup flour. Add parsley, 2 Tbsp butter, ½ tsp salt, and 1/4 tsp. Pepper. Cook over medium heat until thickened and bubbly. Spoon gravy over pudding.
Yields 8 servings.


Chicken Loaf

A nice little affair to present at bridal showers, and other hen parties. Dead easy but also a little impressive looking.

2 2/3 cup chicken broth
1 3/4 cups herb-seasoned stuffing mix
3 ½ cups cubed cooked chicken
1 ½ cups cooked rice
4 eggs, beaten
1/4 cup finely chopped green pepper
½ cup chopped pimento
½ tsp salt
Mushroom Sauce
Green pepper rings (optional)
Pimiento strips (optional)

Pour chicken broth over stuffing mix; let stand 10 minutes. Combine chicken, rice, eggs, chopped green pepper, chopped pimiento, and salt, stirring well. Add chicken mixture to stuffing mixture, stirring until blended. Spoon mixture into a heavilygreased 9 x 5 x 3-inch loaf pan. Place in a shallow pan containing about 1 inch water. Bake at 350 degrees for 1 hour. Cool completely before inverting onto a serving platter. Serve with mushroom sauce. Garnish with green pepper rings and pimiento strips, if desired.

Yields 8 servings.

Mushroom Sauce
1/4 cup plus 2 Tbsp butter
1/4 cup plus 2 Tbsp. Flour
3 cups chicken broth
½ cup half and half
1 ½ cups sliced fresh mushrooms
2 Tbsp chopped fresh parsley
1 tsp lemon juice
½ tsp. Paprika

Melt butter in a heavy saucepan over low heat; gradually add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add broth; cook over medium heat, stirring constantly, until thickened and bubbly. Remove from heat, and stir in remaining ingredients.

Yield: 4 cups.