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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 Panada.One coffee cup of roasted or boiled chicken, pounded to a paste, ½ cup of stale bread crumbs and enough hot stock from chicken to make a thick gruel, add a pinch of salt. Boil 1 minute and serve. If using a roasted chicken boil the bones with enough cold water to obtain the stock. Serve for ill or delicate persons.
Source: The Kentucky Receipt Book, 1903
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