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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 |
Smothered Chickens.Take 2 chickens, size of broilers and prepare in usual way. Put them in pan, flesh side up, dredge with flour, add pepper, salt and 1 tablespoon of butte; put. in bits on chickens and ½ pint of cold water. Set in oven to cook, baste every few minutes with the drippings. If it is too reduced add a little warm water. When half done reverse chickens and continue to baste; cook until tender and a chestnut brown. Serve on a hot platter, pouring over 1 tablespoon of melted butter.
Source: The Kentucky Receipt Book, 1903
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