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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 |
Roast Turkey or Chicken.
For a roast turkey or chicken cut through the skin of the leg 2 inches below the joint, break the bones by a light blow and draw out the tendons, picking them up with a stout fork. Leave on bits of leg bone until the fowl is roasted, then remove before serving.
Roast Chicken.Select a young, plump chicken, wash, draw the tendons in the leg. put a little soda inside of chicken and rinse several times; put a little butter on the breast of chicken; dredge with flour, add pepper and salt; put in roasting pan, add 1 dipper of cold water. Baste frequently, add a little more water if needed. It requires about 2 hours to cool. Half an hour before chicken is done put in a skillet 1 tablespoon of butter and lard mixed, enough rolled bread crumbs dressing, 5 tablespoons of chicken stock, a little minced onion, pepper and salt; stir until tolerably brown, then stuff the chicken; return to pan for half an hour. Remove from pan and add 1 dessertspoon of flour, stir until smooth. Have giblets chopped and add to gravy.
Source: The Kentucky Receipt Book, 1903
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