CHICKEN PUDDING

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 saute.