a
very similar recipe has been a family favorite
for years...we alternate the pork with chunks of
veal
Yum,
yum. I have not been able to find a really good
city chicken recipe. This one reminds me of my
childhood and the great comfort food that is in
demand these days. I did cut the broth to 1 cup
for a nice rich tasting gravy. Thanks!
Our
family uses the alternating pork and veal steps.
In addition, it calls for dipping in beaten egg
then in seasoned bread crumbs. Pretty tasty.
My
mother made this 50 years ago. Coming form a
Russian Polish family...could it be an ethnic
dish? I can barely wait to try it.
My
family uses a combination of pork and veal, but
the rest of the recipe is the same. Great for the
crockpot, and works great as an unusual meal for
company
my
mother made this and we used pork, beef and veal
and dip it in seasoned flour and then dip in egg
and then in bread crumbs and then deep fry in
oil. Great for parties.
Just
the right recipe to remind me of comfort food not
prepared for 25 years. An old favorite of
now grown children.
City
Chicken should be fried.
it
is a family tradition in my family to always have
city chicken for xmas day dinner. of all the
recipes i have seen for this i have never seen
one like my mother use to do. she done everything
as your recipe calls for except we use depending
how much you make, for the gravy we pour cream of
mushroom & cream of chicken soup all over
it, some real sliced mushrooms if you like them,
and some paprika, turmeric, fresh parsley, cover
bake slow for a couple hrs. everyone who has ever
sat at our xmas dinner table has wanted that
recipe before they left. i hope you try it as i
will be enjoying it again this year with my
family.
Your
recipe for City "Chicken" is EXCELLENT!
I used rice as a side dish but NEXT time I'll do
mashed tater's. I am curious, though, as to what
the etymology of the name is.
I
have been making city chicken for 45 years. I
place pork and veal cubes on skewer.. I salt and
pepper them, dip them in beaten egg, dredge in
homemade cracker meal and fry until golden. I
peel some carrots and slice them lengthwise. I do
this with celery ribs also. I place the carrots
and celery in a 9 x 13 pan and use them as a
rack. I add 1/4 cup chicken broth to the pan and
place the city chicken on top of the celery and
carrot strips. I Cover them with foil and bake in
a 350 degree oven until tender, one to one and
half hours. I serve them with mashed potatoes and
creamed peas and carrots.
This was a favorite of
mine as a child. My mother called it "mock chicken legs". She made
it with alternated pork and veal chunks and coated the meat with
seasoned flour, beaten egg and milk. She baked the meat and didn't
bother with a gravy. I believe the reason it was called city chicken
or mock chicken legs was that during the '30s chicken was not as
abundant as now and was expensive, and both pork and veal were more
economical. So city folks made their "chicken legs" with pork and
veal.
As with the rest of you,
this is an old family recipe that my mom used to make. When my dad
was quite old and sick and living with my brother and sister-in-law,
I got a frantic call from her asking me “what in the world is city
chicken?” That’s all my dad wanted to eat and she had never heard of
it. In my family rendition, crushed crackers are used for the
breading.
I'm from Ohio,
originally, and city chicken was a great favorite...it's so good to
have an unusual recipe to serve guests that still tastes like "down
home cooking." The recipe I use is my mother-in-law's. Alternating
cubes of pork and veal are threaded on skewers then dipped in beaten
eggs, rolled in seasoned flour and bread crumbs, then dipped and
rolled again! Fry in oil or butter until golden. Place in a 9 x13
pan, on a rack of celery stalks and slices of onion, to which a
little water has been added. Cover with foil and bake for about an
hour at 350. Remove foil to brown and bake for another half-hour. We
serve it with mashed potatoes, the vegetables & the au jus gravy
from the pan....I served this to my daughter's in-laws (from
Chicago) who were delighted--they hadn't had it in years. They
called it mock chicken. The name comes from the Depression years. In
the country people kept chickens and could have fried chicken when
they wanted. In the city, chicken was hard to come by, so they
created their own!
This was the most
fabulous City "Chicken" I have ever made in my 20 years of preparing
it!As everyone else my mother made "city chicken". The only other
thing we did was alternate pork, veal and beef on the skewer. She
did dip and bread them(I believe it was corn flake crumbs)and baked
them. But boy oh boy the memories!
We grew up eating "Mock
Chicken Legs". We thought it was a Penna. Dutch recipe but no one
else I asked that was Penna Dutch ever heard of it. I don't know
where my family got the recipe but we love it. My mom used beef and
pork cut into cubes and put on skewers. She dipped in bread crumbs
and fried lightly in oil. Bake in a covered pan with a little water
for about an hour. She served with mashed potatoes or potato filling
and carrots. We love this recipe.
Wow, I finally got around
to googling City Chicken just to see what the origin was. I grew up
in Pittsburgh and my mother used to make this all the time (I never
knew if it was just a Pgh thing or what). I left there over 25 years
ago and hadn't eaten it in FOREVER. She makes it when she comes to
visit in Virginia where I live now. I have made it twice myself but
my recipe doesn't call for gravy or using the celery, carrots or
onions I see here (because she never did it so I had no clue about
this paret) I brown it and then put it in the oven though, and I was
pretty proud of myself when it was done. Tender and yummy!!
I Made this for my Hubby
for the first time & he LOVED it! He even asked me to make a batch
to bring to his buddies at work!
I'm a native Texan who
has recently relocated to Ohio. Upon finding "city chicken" - cubes
of pork threaded onto wooden skewers - prepackaged in the meat
section of the grocery store, I immediately became curious about it.
There's no such animal in Texas! I found this recipe after doing an
internet search and decided it sounded tasty. It's now a favorite in
our household.
I understand from
childhood, that City Chicken is a Hungarian dish. I just tried some
tonight before reading all of this. My mother has dimentia and
doesn't even remember making City Chicken, let alone what it
actually was. It was delicious. Been married 22 years and just
remembered the dish. Fun and good!
coming from a polish/jew
back round this sure brings back memories of my mothers cooking. she
used sq.chuncks of darkmeat chicken and veal.Tipped in flour, egg
and cracker meal all on a wooden stick. Golden browned in the pan
for color then placed in the oven. infact I am going to give it try
myself. All this is making me hungry
This was the biggest hit
with my family in 12 years! The only thing I would do is cut the
pepper in half. My family is real sensitive to spicy food and they
commented that it was a little too hot. ther than that. I will use
this recipe for years to come!!!
