This is a recipe for  simple cowboy chicken (when they had them) or any other game bird, used often by the frontier settlers.  Start with 3 to 4 pounds of foul.                                                                      

                                     ¼ tsp sage                                       ¼ tsp pepper

                                    ½ tsp salt                                           ¼ tsp allspice

                                    ¼ tsp basil                                         ¼ tsp coriander

    Wash the bird or birds, and pat dry.  Sprinkle cavity with mixed seasoning, except basil.  Place in Dutch oven and sprinkle with basil.  Cover and bake for 4 to 6 hours until tender.

cowboy chicken

Filed under: Old West Recipes

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