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Find a Business or PersonPRAIRIE CHICKEN
BAKED PRAIRIE CHICKENDredge bird with flour, salt, pepper and savory. Sprinkle thyme and basil on strip of bacon; roll up and fasten with toothpicks. Place bacon roll in body cavity and close the opening. Brown bird in melted butter in skillet. Transfer to baking dish. Cover and bake in 325 degree oven for 60 minutes or until tender. Make gravy with milk or light cream, if desired. |
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FRIED PRAIRIE CHICKENClean prairie chicken; dress and cut into serving portions. Plunge into cold water; drain thoroughly, but do not wipe dry. Season well with salt and pepper and dredge with flour. Cook chicken slowly in hot fat. When chicken is brown and tender, about 1 hour; remove to a hot platter. Make cream gravy and serve with the prairie chicken. |
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PRAIRIE CHICKEN FRONTIERCombine 1 pint water, 1/2 cup lemon juice, 3 tablespoons salt and marinate overnight in a glass bowl. 1 c. graham cracker crumbs 1/2 tsp. sage 1/4 tsp. black coffee (liquid) 1/2 c. water 1 c. or 1 can cream of chicken soup 1 cube butter 1/4 c. orange juice, undiluted 4 tbsp. white wine Dip pieces in egg. Roll in crumbs. Fry in butter over medium low heat for about 20 minutes. Place in baking dish. Mix remaining ingredients and pour over chicken. Cover and bake at 250 degrees for 1 hour. Serves 4-6. |
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SCALLOPED PRAIRIE CHICKENBoil chicken whole in salted water until very tender. Cool. Pull off skin. Cut meat, light and dark, into small pieces, making about a pint. Heat vegetable oil in saucepan; add cornstarch, stirring constantly to prevent burning. Add milk gradually, cook 5 minutes. Add cream, salt, and pepper. Butter a baking dish. Put a layer of sauce, then a layer of sauce, then a layer of bread crumbs, then chicken, then mushrooms, continuing layers until all are used. Add remaining sauce last. Cover top with 1/2 cup bread crumbs, moistened with melted butter. Bake at 400 degrees until a rich brown, about 20 minutes. Serves 4. |
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