Virginia Chicken Pudding - cooking recipe

Ingredients

2 1/2 to 3 lb. chicken, cut into pieces
1 carrot, chopped
1 onion, chopped
1 stalk celery, chopped
small bunch parsley, chopped
1 tsp. salt
1 tsp. thyme
1/2 tsp. pepper
3 large eggs
1 1/2 c. milk
3 Tbsp. melted butter
3/4 c. flour
1 tsp. salt
1/2 tsp. white pepper

Preparation

Place the chicken, vegetables and seasonings in a heavy kettle, barely cover with water, and bring to a boil.
Skim off fat carefully, reduce heat, and simmer the chicken until it
is just tender.
Cool in the broth.
Strip chicken from the bones and place in a buttered baking dish.
Return bones and skin to the broth and reduce by half over moderate heat.
Strain broth and keep warm, discarding vegetables.