Maryland Chicken Pudding

• 1 (3 1/2- to 4-pound) broiler-fryer, cut up
• 1 medium onion, sliced
• 3 fresh celery leaves
• 3 sprigs fresh parsley
• 1/2 teaspoon ground thyme
• 1/2 teaspoon dried whole rosemary
• 2 teaspoons salt, divided
• 1/2 teaspoon pepper, divided
• 3 eggs, beaten
• 2 cups milk
• 1 1/2 cups all-purpose flour, divided
• 1/4 cup plus 2 tablespoons butter or margarine, melted and divided
• 3 tablespoons chopped fresh parsley

1. Combine first 6 ingredients, 1 teaspoon salt, and 1/4 teaspoon pepper in a Dutch oven; add water to cover. Bring to a boil; cover and simmer 1 1/2 hours. Remove chicken from broth; cool. Strain broth, and set aside.
2. Remove chicken meat from bone; dice and place in a 10- inch cast-iron skillet. Pour 1/2 cup broth over chicken. Set remaining broth aside.
3. Combine eggs, milk, 1 cup flour, 1/2 teaspoon salt, and 1/4 cup butter; beat until smooth. Pour over chicken in skillet. Bake at 375u0b0 for 1 hour. Cool and cut into wedges.
4. Cook remaining broth over high heat until reduced to 2 cups. Stir in 1/2 cup flour. Add parsley, 2 tablespoons butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook over medium heat until thickened and bubbly. Spoon gravy over pudding.

onion, celery, parsley, ground thyme, rosemary, salt, pepper, eggs, milk, flour, butter, parsley

Taken from www.myrecipes.com/recipe/maryland-chicken-pudding (may not work)