Tavuk Göğsü is a unique Turkish pudding made with finely shredded chicken breast, milk, sugar, and cornstarch. It is smooth, slightly stretchy, and flavored with a hint of vanilla, mastic gum, or both.
At home in Turkey we buy it from pudding shops, where it sits in the case next to Sütlaç and Kazandibi, but making your own takes only half a breast and a liter of milk.
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It sets in the fridge overnight, so prepare it a day ahead and serve it cold, with a thick dusting of cinnamon and ground pistachio on top. That final touch is what makes it taste like home.
What is Tavuk Göğsü?
The chicken in the name puts people off, but this is a dessert from start to finish. What it gives the pudding is a gentle chew, and no other Turkish milk dessert has it. That texture is the reason the recipe survived.
The story goes back to Topkapı Palace, where a sultan asked for something sweet late one night. The kitchen was low on supplies, so the cooks made a pudding from milk, sugar and boiled chicken. Nobody can prove it, but Tavuk Göğsü did become one of the great desserts of the Ottoman court.
It has relatives outside Turkey. Wealthy Europeans in the Middle Ages ate a chicken and milk pudding called blancmange. Their version lost the chicken over time. Ours kept it, which is why the name still says chicken breast.
Cook the same pudding a few minutes longer and you get a different dessert. The bottom caramelizes in the pan, you turn the slices over, and that one is Kazandibi.
For anyone who wants to skip the shredding, there is a version made without chicken. It is called yalancı tavuk göğsü, which means false chicken breast.
Why This Recipe Works?
- It uses simple ingredients you probably already have in your kitchen. Mastic is the only one that might need a trip to a Turkish shop, and you can use extra vanilla instead.
- It is not overly sweet, and the chicken adds extra protein without changing the taste.
- Every step is easy on its own. The only part that needs patience is shredding the chicken, and doing it properly is what gives the pudding its silky texture.
- It chills in the fridge while you get on with everything else, so it is a stress-free dessert for guests.
- Tavuk Gogsu is naturally gluten-free if you use corn starch rather than wheat starch.
- Nobody guesses the secret ingredient. It is a fun dessert to serve to people who think they have tried everything.
Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
- Chicken breast - Fresh chicken breast from the butcher works best, but a supermarket pack also does the job.
- Milk - I prefer whole milk for milk desserts, but 2% or skim milk also works.
- Sugar - I use granulated sugar. Adjust the amount to your taste.
- Mastic gum - A natural resin with a light pine aroma, sold at Middle Eastern shops and online. If you can't find it, use extra vanilla instead.
- Vanilla paste - I use vanilla bean paste or vanilla extract. Avoid artificial vanilla for this recipe.
- Starch - I use corn starch or wheat starch along with rice flour. Together they thicken the pudding and help it set. Corn starch keeps the recipe gluten-free.
How to Make Tavuk Göğsü?
Prepare the Chicken Breast
Place the chicken breast in a pot and cover it with cold water. Bring the water to a boil on medium-high heat, then reduce the heat and let the chicken simmer for about 20-30 minutes or until it's fully cooked.
Once cooked, place the chicken breast into a container and fill it with enough water to cover it. Seal the top with plastic wrap and refrigerate. For the best results, leave it overnight, but a 4-5 hour waiting period is also sufficient.
After soaking, shred the chicken breast by hand and change the water. Repeat this process about 6-7 times, changing the water each time and shredding again.
The most time-consuming part of this recipe is the shredding of the chicken, but doing this step correctly enhances its flavor.
After the chicken pieces have completely separated into fibers, squeeze out the water and set them aside.
Prepare the Custard
Place 1 tablespoon of sugar and the mastic in a mortar and pestle, and grind them thoroughly. Then, set the mixture aside.
Pour ¾ of the milk and sugar into a saucepan. Heat it over medium heat until it comes to a gentle boil.
In a separate bowl, combine the rest of the milk with the rice flour and starch to create a slurry.
Add the slurry into the boiling milk and stir continuously to stop it from clumping, until the mixture comes to a boil and thickens. Stir in the shredded chicken and let it simmer for another 10 minutes on low heat. The pudding is ready when it turns slightly stretchy and starts pulling away from the sides of the pan.
Remove the pan from the heat, and add the mastic and/or vanilla paste along with the butter.
Blitz the mixture with a hand blender or a food processor for a few minutes.
Whisk the mixture with a balloon whisk for a few more minutes, then pour it into a baking dish or individual bowls. The longer you beat it, the silkier the texture gets.
Allow the pudding to cool to room temperature, and then refrigerate it for a few hours or until it's completely set. This usually takes about 4 hours or overnight.
Portioning and Serving Tavuk Göğsü
Once set, remove the pudding from the refrigerator. Dust the top generously with cinnamon powder for added flavor and a beautiful presentation. Sprinkle on some ground pistachio or any other nuts you prefer. Cut it into squares or diamond shapes and serve your homemade Tavuk Göğsü chilled.
recipe Tips From the Chef
- Squeeze the shredded chicken really well before it goes into the pudding, so it doesn't water down the custard.
- Give the chicken breast enough time to soak in water. Overnight is ideal, but 4 to 5 hours will do if you're short on time.
- Take your time when shredding the chicken. The fibers need to separate completely for a smooth pudding.
- Change the water several times while soaking and shredding the chicken. This is what removes the chicken taste and smell.
- Adjust the sugar to your taste. If you like a sweeter dessert add a little more, but don't overdo it.
- Don't rush the blending. A few extra minutes with the hand blender makes the pudding noticeably smoother.
- Let the pudding cool to room temperature before refrigerating, and give it at least 4 hours to set.
- Grind the mastic with a spoonful of sugar so it doesn't clump when it hits the hot pudding.
Serving Suggestions
- The most popular way to serve Tavuk Göğsü is with a generous dusting of cinnamon. The warm spice works beautifully against the cold, creamy pudding.
- Pair it with a cup of Turkish Tea - Çay the way pudding shops in Turkey do. The strong tea balances out the sweetness.
- A few fresh berries or sliced strawberries on the side cut through the sweetness.
- A scoop of Turkish Ice Cream on the side works too, especially in summer.
- After dinner, I like a small cup of Turkish Coffee next to a slice.
Storage and Make Ahead Instructions
Tavuk Göğsü keeps in the fridge for 2 to 3 days. Cover the dish with plastic wrap or move the slices into an airtight container, so the pudding doesn't pick up any smells from the fridge. T
This is a natural make-ahead dessert. It needs at least 4 hours in the fridge to set, so getting it done a day early works best. I don't recommend freezing it, because the texture changes once it thaws.
Recipe FAQs
No, and that is the surprise. The chicken is boiled, soaked, and rinsed several times until it loses all of its flavor. It only gives the pudding its signature soft, chewy texture. All you taste is milk, sugar, vanilla, and cinnamon.
It is still a dessert, so enjoy it in moderation. That said, it has more protein than most puddings thanks to the chicken and milk, and it is not overly sweet. You can also make it with 2% milk for a lighter version.
They are the same pudding cooked two different ways. For Kazandibi, the bottom of the pudding is caramelized until it browns, then the slices are flipped so the caramelized side faces up.
Yes. In Turkey the chicken-free version even has its own name, yalancı tavuk göğsü. Leave out the chicken and cook the rest exactly the same way. The taste stays the same, but you lose the signature chewy texture.
Related Recipes
For more delicious milk-based Turkish desserts, why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making this delicious Tavuk Göğsü - Turkish Chicken Breast Pudding as much as you enjoy eating it! 🙂
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Tavuk Göğsü
Ingredients
- ½ boneless skinless chicken breast
- 4 ¼ cup whole milk (full-fat) (1 litre)
- ⅔ cup rice flour (80 grams)
- ⅓ cup corn or wheat starch (40 grams)
- 1 cup granulated sugar
- 1 ½ tablespoon butter
- 2 pieces mastic gum
- 1 teaspoon vanilla bean paste or extract
- 1 tablespoon cinnamon powder (for dusting)
Instructions
Prepare the Chicken Breast
- Place the chicken breast in a pot and cover it with cold water.
- Bring the water to a boil on medium-high heat, then reduce the heat and let the chicken simmer for about 20-30 minutes or until it's fully cooked.
- Once cooked, place the chicken breast into a container and fill it with enough water to cover it.
- Seal the top with plastic wrap and refrigerate. For the best results, leave it overnight, but a 4-5 hour waiting period is also sufficient.
- After soaking, shred the chicken breast by hand and change the water. Repeat this process about 6-7 times, changing the water each time and shredding again. The most time-consuming part of this recipe is the shredding of the chicken, but doing this step correctly enhances its flavor.
- After the chicken pieces have completely separated into fibers, squeeze out the water and set them aside.
Prepare the Custard
- Place 1 tablespoon of sugar and the mastic in a mortar and pestle, and grind them thoroughly. Then, set the mixture aside.
- Pour ¾ of the milk and sugar into a saucepan.
- Heat it over medium heat until it comes to a gentle boil.
- In a separate bowl, combine the remaining milk with rice flour and starch to create a slurry.
- Add the slurry into boiling milk and stir continuously to avoid it clumping until the mixture comes to a boil and thickens.
- Stir in the shredded chicken and let it simmer for another 10 minutes, until thickened, smooth, and slightly stretchy.
- Remove the pan from the heat, add the mastic and/or vanilla paste along with the butter, and blitz the mixture with a hand blender for a few minutes.
- Whisk the mixture with a balloon whisk for a few minutes and then pour it into a baking dish or individual bowls.
- Allow the pudding to cool to room temperature, and then refrigerate it for a few hours or until it's completely set. This usually takes about 4 hours or overnight.
Portion and Serve
- Once set, remove the pudding from the refrigerator.
- Dust the top generously with cinnamon powder for added flavor and a beautiful presentation.
- Sprinkle on some ground pistachio or any other nuts you prefer.
- Cut it into squares or diamond shapes and serve your homemade Tavuk Göğsü chilled.
Notes
- Give the chicken enough soaking time. Overnight is ideal, but 4 to 5 hours will do. Change the water several times while soaking and shredding, until the chicken loses its smell.
- Take your time shredding. The finer the fibers, the silkier the pudding.
- Squeeze the shredded chicken well before adding it to the custard, so it doesn't water down the pudding.
- Grind the mastic with a spoonful of sugar so it doesn't clump. If you can't find mastic, use extra vanilla instead.
- Use corn starch instead of wheat starch to keep the pudding gluten-free.
- Whole milk gives the creamiest result, but 2% or skim milk also works.
- Adjust the sugar to your taste, and blitz the cooked pudding for a few extra minutes for a smoother texture.
- Storage: keep covered in the fridge for 2 to 3 days and serve cold. I don't recommend freezing, as the texture changes once thawed.
- Make ahead: the pudding needs at least 4 hours in the fridge to set, so it is best made the day before.
- For a caramelized version, brown the bottom of the same pudding and flip the slices. That is Kazandibi. You can also leave out the chicken entirely for the version called yalancı tavuk göğsü.
Doreen says
I had this dessert when I was visiting Turkey and absolutely loved it. Definitely will give your recipe a go!