The Best of Shaker Cooking/Amy Bess Miller and Persis Fuller 1970

Chicken Pudding
Servings Preparation Time Cooking Time Temperature Notes Calories Trans Fat Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6


INGREDIENTS:
1 chicken, 3-1/2 to 4-pounds 1/2 cup chopped onions 1/2 cup chopped celery
1/2 cup chopped peeled cored apples 3 tablespoons butter 1/2 cup cider
salt and pepper nutmeg 2 tablespoons butter
2 tablespoons flour 1 cup cream 1 cup very dry bread crumbs



1 Cook chicken in covered pot with water to cover. When tender, remove bones and skin and set aside meat. Fry onions, celery, and apples in butter until tender and golden, not brown. Add cider and seasonings and cook until vegetables are mushy. If there seems to be an excess of liquid, simmer gently until mixture is fairly thick. Remove to a buttered 4 quart baking dish and combine with cooked chicken cut in pieces. To this mixture add a white sauce made with 2 tablespoons butter, 2 tablespoons flour, and 1 cup cream. Blend well; top with bread crumbs. Bake at 325 to 350 F. for 30 minutes.

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