Preparation info
  • Serves


    • Difficulty


Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

Originally, a jointed and boned boiling fowl would have been used for this dish, but you can make an excellent Kentish pudding today using a packet of chicken thighs.


  • 6 chicken thighs
  • 600 ml/ 1 pt chicken stock
  • 8


Start by boning the chicken thighs: using a small sharp knife, cut the flesh away from the bone. Slide the knife underneath the bone and cut along its length, detaching it by slicing through next to the cartilaginous ball joint. Pull off the skin and discard.

Add the bones and skin to the chicken stock and simmer until reduced by half. Reserve.

Make the suet crust: mixing the f