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This section contains a selection of traditional recipes for chicken. All recipes, unless noted otherwise, are genuine Kentucky and Southern recipes over 100 years old. They would have been familiar to the early residents of Old Louisville |
Chicken Livers en Brochette.
Take 12 chicken livers cut in half. Soak well in salted water 1 hour, then parboil them. Have an equal number of slices of breakfast bacon, cut very thin. Alternate the livers and bacon on a skewer. They are nice broiled on a broiler. Cook in a pan. Do not parboil them. Add a little water to prevent burning and put on bits of butter, pepper and salt. Cook until done. Serve on a hot dish. They are nice served for breakfast.
Source: The Kentucky Receipt Book, 1903
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