Virginia Chicken Pudding
Virginia Chicken Pudding features tender chicken in a rich broth, complemented by savory vegetables and a comforting baked pudding with a flavorful custard topping, perfect for family dinners.
Ingredients
Instructions
- Place the chicken, chopped carrot, chopped onion, chopped celery, parsley, salt, thyme, and pepper in a heavy kettle.
- Barely cover with water and bring to a boil.
- Skim off fat carefully, reduce heat, and simmer the chicken until just tender.
- Cool the chicken in the broth.
- Strip the chicken from the bones and place in a buttered baking dish.
- Return bones and skin to the broth and reduce by half over moderate heat.
- Strain the broth and keep it warm, discarding the vegetables.
Tips & Substitutions
For a richer flavor, consider using homemade broth instead of water to boil the chicken. You can also substitute the chicken with turkey or a mix of poultry for a different taste. If you prefer a gluten-free option, substitute the flour with a gluten-free blend. Add a splash of lemon juice to brighten the dish or incorporate sautéed mushrooms for added depth.
Serving Suggestions
Virginia Chicken Pudding is delicious on its own, but you can pair it with a simple green salad or steamed vegetables for a balanced meal. Consider serving it alongside 'Nanna's Scrumptious Chicken' for a delightful chicken-themed dinner. A light citrus dressing on the salad can complement the creamy texture of the pudding beautifully.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the pudding in the oven at 350°F until warmed through, or microwave in short intervals, stirring occasionally. If the pudding seems dry, add a splash of the reserved broth to maintain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Virginia Chicken Pudding contains roughly 570 calories, with 25g protein, 97g carbohydrates, and 15g fat. It is an excellent source of vitamin A (233% of the Daily Value), iron (171% of the Daily Value), and vitamin C (134% of the Daily Value). Note that it is relatively high in sodium, at 903mg per serving (39% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the chicken and broth a day in advance. Store the chicken separately from the broth in the refrigerator. Assemble the pudding on the day you plan to serve it for the best texture and flavor.
What can I do if I don't have fresh herbs?
If fresh herbs are unavailable, you can use dried herbs as substitutes. Use about one-third of the amount of dried thyme and parsley compared to fresh, as dried herbs are more concentrated in flavor.
Is it possible to freeze Virginia Chicken Pudding?
Yes, you can freeze the cooked pudding. Allow it to cool completely, then wrap it tightly in plastic wrap and foil, or store it in an airtight container. To reheat, thaw in the refrigerator overnight and bake until heated through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).