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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 Pie.Take 1 large chicken or 2 small ones. Cut in pieces and wash in cold water. Put chicken in pot with enough cold water to cover it. Cook until done. Add 2 tablespoons butter, pepper and salt, thicken with a little flour if needed.
Pie Crust.
One and one-half pints of flour, 1 heaping kitchen spoon of lard, enough ice water to moisten dough, ½ teaspoon of salt. Work with silver spoon only long enough to make pastry hold together. Roll in thin sheet, line a pudding dish, reserving enough for the top; set in oven, cook a delicate brown; also cook pastry to cover top of pie. When ready to serve pour in the chicken, put on top. Serve immediately.
Chicken Pie.Wash chicken in cold water, then disjoint, and put in pot with enough cold water to cover; cook until done. Make a crust, roll in and line a pudding dish, reserving some for top. Put chicken in raw crust, adding 2 tablespoons butter, cut in small pieces, pepper salt, some raw pastry cut in narrow strips may be added to pie, then put on the top, prick with a fork. Set in oven to cook.
Source: The Kentucky Receipt Book, 1903
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