Tavuk Göğsü: Turkish Chicken Breast Pudding

While the idea of a chicken-based dessert may sound unusual, the flavor is anything but. The meat provides a delicate texture and subtle richness that blends beautifully with milk, sugar, and starches to create a luxurious custard.

Finished with a golden-browned top and served cold, it’s elegant, unexpected, and unforgettable. Try the authentic Tavuk Göğsü recipe by Chef Giorgos Tsoulis and experience this historic delicacy the way it was meant to be enjoyed.

Tavuk Göğsü: Turkish Chicken Breast Pudding

Ingredients

• 1200 ml milk
• 400 g chicken breast
• 200 g granulated sugar
• 100 g rice flour
• 20 g cornstarch

Cook the chicken:

• Place the chicken breast in a pot, cover it with water, and let it simmer for 20 to 25 minutes. Since the chicken needs to be cooked thoroughly, boil it longer if necessary.

Shred the Chicken:

• Once cooked, drain and allow the chicken to cool completely. Shred the chicken breast into thin pieces using your fingers or two forks, then set aside.

Prepare the Thickening Mixture:

• In a bowl, combine the rice flour, cornstarch, and a small amount of milk, then whisk until the mixture becomes smooth and homogeneous.

Cook the Milk Base:

• In a pot, pour the remaining milk and sugar, place it over medium heat, and bring it to a boil.
• Gradually pour in the rice flour mixture, stirring constantly with a whisk. Cook over medium-low heat, stirring continuously, until the mixture thickens into a smooth custard.

Add the Chicken & Bake

• Once thickened, remove from the heat, add the shredded chicken, stir again, and pour the mixture into a rectangular baking dish (27×20 cm/ 10×8 in).
• Place under the broiler (grill) for 5–10 minutes, or until the top turns golden brown.

Refrigerate and Serve:

• Let the pudding cool at room temperature, then refrigerate for at least 2 hours. Once chilled and set, cut into squares and serve.