Kentish Pudding

Name: Kentish Pudding
Yield: Serves 6
Cuisine: United Kingdom
Ingredients: 6 chicken thighs; 600 ml/ 1 pt chicken stock; 85 g/ 3 oz smoked streaky bacon, cut into thick matchstick strips; salt and pepper; 3 tbsp chopped parsley; 115 g/ 4 oz onion, diced; 150 g/ 5 oz large mushrooms, coarsely chopped; 15 g/ ½ oz butter, plus more for the basin; 1 sherry glass of dry sherry (optional); 275 g/ 10 oz self-raising flour, plus more for dusting; ¼ tsp pepper; ½ tsp salt

Preparation info

Serves
6

Difficulty
Complex

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.

Ingredients

6 chicken thighs
600 ml/ 1 pt chicken stock
8

Europe
United Kingdom
Main course

Method

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