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Prairie Chicken, Fried




Source of Recipe


United States Regional Cook Book-1947


Recipe Introduction


Ruffed grouse (partridge), woodcock and sharptail grouse can be prepared similarly.


List of Ingredients




1 young prairie chicken
salt
pepper
flour
4 T fat

Recipe



Clean, dress and cut bird into serving portions.
Plunge into cold water, drain thoroughly, but do not wipe dry.
Season well with salt and pepper and roll in flour.
Cook chicken slowly in hot fat. When brown and tender, (about 45 minutes), remove to a hot platter. Make cream gravy and serve with chicken.