Chicken Pudding

This recipe is from the family cookbook of President James Monroe.

1 (4 to 4 1/2 pound) chicken
1/2 cup flour
1 teaspoon salt
1/4 teaspoon pepper
1/3 cup butter

Cut chicken into serving pieces. Put neck, giblets and backbone in a pan. Pour in enough water to cover, and add 1 onion (cut in half), 1 stalk of celery (cut in chunks), a few sprigs of parsley, 1 teaspoon salt, 1/4 teaspoon pepper and 1/2 teaspoon dried thyme. Cook over low heat about 45 minutes. Strain and reserve the broth.

Combine flour, salt and pepper in a paper bag. Drop in pieces of chicken and shake until evenly coated.

Heat butter in a skillet with a tight-fitting lid. Add chicken, and saut� until nicely browned on all sides. Add broth, cook to a boil, cover tightly, and simmer gently for 1 to 1 1/4 hours or until chicken is tender when tested with a fork.

Transfer chicken to an 8-inch square baking dish that can be used for serving. Reserve the broth. Prepare batter topping.

Batter Topping:
1 1/4 cups sifted all-purpose flour
1/2 teaspoon salt
3 eggs
1 cup milk
2 tablespoons melted butter

Sift together flour and salt. Set aside.

Beat eggs soundly; pour in milk and butter. Stir in flour mixture until smooth. Pour over the chicken, covering it evenly with the batter.

Bake in a preheated 450 degrees F oven for 15 minutes.

Reduce oven temperature to 350 degrees F and continue baking 20 to 25 minutes. Topping will puff up and brown around the edges like Yorkshire Pudding.

While the pudding bakes, make a smooth paste with 1 or 2 tablespoons of flour and water. Stir into chicken broth and cook, stirring constantly, until slightly thickened. Serve immediately, with the gravy in a separate dish.

Serves 4 to 6.