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Old Louisville
Recipe Book

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


To Broil Chicken.

Wash chicken and put in pan with breast upward; put on bits of butter; dredge with flour. Add pepper and salt and 1 dipper of cold water; after cooking a while turn them over and baste frequently; cook a delicate brown; add more butter to pan for gravy. Serve very hot.

To Broil Chicken.

Put chickens in a hot skillet, after dredging with flour, pepper and salt; there must be 1 heaping tablespoon of melted butter for each chicken. Press down with a flat iron. Turn frequently. Add more butter and serve as a gravy. Have dish hot and serve immediately

For Broiled Chickens.

In serving broiled chickens pour over a brown champignon sauce, as that is considered better than the white sauce, when serving with chickens or any other meat.

Pan Broiled Chickens.

Prepare chickens as usual and place them in a pan. Dredge with flour, salt and pepper, add 1 dessertspoon of butter and 1 dipper of cold water. Baste often, and if water becomes too reduced add a little hot water. Reverse chickens several times and cook until a chestnut brown. When done pour over 1 tablespoon of butter and serve on a hot platter. A few chopped champignons, boiled in their liquor in a saucepan and served with chicken, are quite an addition.

To Broil Chickens or Birds.

Put on chickens, pepper, salt and bits of butter, place in the pan and add a little cold water. Baste frequently and pour over melted butter when ready to serve.

Source: The Kentucky Receipt Book, 1903

Recipes for Chicken 
General notes and index for poultry


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