HOME > Chowhound > General Topics >
Do you create unique foods?
TELL US

Mock Chicken

j
Jim Wong Sep 12, 2000 02:35 AM

Safeway Canada sells a cold cut called "Mock Chicken" (subtitle: "Smoked Mock Chicken and Meatloaf"), which is composed mainly of "pork and/or beef". I can't find it in the US branches.

What is the point to this stuff? Are there any religions that shun chicken? Since it is generally considered the HEALTHIEST of the three meats, I can't see any reason from that angle either. Are chicken allergies common?

Tasted pretty much like standard balogna to me -- I wasn't fooled. But even if I had been, why not just eat sliced chicken in the first place?

Or are chickens simply that rare/expensive in Canada? Hard to believe.

  1. Upload a photo (10 MB limit)
Delete
  1. b
    bryan Sep 12, 2000 04:09 AM

    Interesting story here. It seems as though during the depression, and for some years thereafter, chicken was quite pricey. In several older cookbooks you'll find recipies for mock chicken made with veal(!) and pork. Some even went as far as shaping a ground mixture of these meats into drumsticks, breading, frying, and presumably, eaten with a fork and knife - hate to see someone try it as finger food.

    I'm assuming that this is made strictly as "nostalgia" food for old timers. Similiar in nature to GIs craving spam and creamed chipped beef.

    20 Replies
    1. re: bryan
      p
      Pepper Sep 12, 2000 08:46 AM

      Hey! I was tempted to stick mock chicken (breaded ground veal shaped to resemble chicken legs, often stuck onto lollipop sticks) onto the extinct foods list.

      1. re: Pepper
        j
        jen kalb Sep 12, 2000 10:23 AM

        About the only way my Mom uses (used) veal was to make veal "birds", as Pepper mentions. actually, I recall that they were delicious, with lovely gravy - Im going to try to find out more about them!

        1. re: jen kalb
          c
          ciaolette Nov 8, 2003 01:03 PM

          Many vintage cookbooks have a variation of "veal birds"
          This is paraphrased from 1951 "New" Fanny Farmer cookbook. ( original editon 1896 )
          Veal Birds
          Cut well pounded veal cutlets in pieces about 2-4 inches. Spread with a bread stuffing. Roll up and fasten with toothpicks or skewers.Sprinkle with salt, pepper and flour.Saute in butter or bacon fat until brown. Add sufficient cream or gravy to half cover meat. Cover and cook slowly until tender.Cook on top of stove or bake in casserole at 350.

          1. re: jen kalb
            d
            DR May 21, 2004 03:43 PM

            I was a meat cutter from 1953-1969, We made mock chicken legs. Ground veal and pork, added the seasoning mix,shaped the legs with a medal shaper with a hole for the stick. At that time we could purchase packages of "mock chicken leg seasoning" from the same vendors that supplied susage seasoning and other like products. I havn't seen any for years, and wouldn't have any idea how to find out who made this seasoning. I would also like to know.

            1. re: DR
              j
              Janie Ulane Aug 19, 2004 10:22 PM

              I am looking for this recipe as well. I grew up in the midwest and this dish was a family favorite. It was also made with ground veal and pork and shaped around a stick. It is the seasonings that make all the difference. If anyone knows the seasoning mix please let me know. I know that "Redbud Meat Market" in Buchannan Michigan use to make and sell them by the dozen. Again, if anyone has this recipe, I would to have it. Thanks!

              1. re: Janie Ulane
                l
                Laura Jan 19, 2005 01:42 PM

                there is a couple recipies at allrecipies.com. im making it for dinner tonight. the local butcher here sells it in the counter. my family has made it ever since i was little. it was always a treat.. now that i have my own family i still make it

                1. re: Laura
                  j
                  Jim Jan 26, 2005 11:10 AM

                  I found a place that sells this spice, my grand father used to buy it from them. They only sell it in bulk though, 100 lbs. Special order.

                  http://www.yeagerspice.com/

                  Link: http://www.yeagerspice.com/

                2. re: Janie Ulane
                  s
                  Shelly Struss Oct 10, 2005 12:40 PM

                  I would also love to find the recipe RedBud Meat Market used! I am a Buchanan native and we used to have mock chicken legs all the time. I have asked around, but can't seem to figure out who owned the market. If I find it, I'll post it!

                3. re: DR
                  r
                  rogerswife45 Jul 11, 2010 11:14 AM

                  I was just given an AMPCO BK1 utensil engraved "chicken sans volaille" which roughly translated is chicken without the chicken meat. It is as you described - shaped like a chicken leg & with a hole in the end of the leg for a stick. Looks like fun. Were you ever able to duplicate your recipe?

              2. re: Pepper
                b
                Bilmo Sep 12, 2000 10:47 AM

                There's a bar food in upstate NY (I saw it all over Binghamton) called city chicken. It may exist in other places as well. Same deal, ground meat,formerly veal, pork now, I think, made to resemble chicken, and fried. The story I heard was essentially the same one bryan related. Chicken was very expensive, and veal was used as a cheap substitute.

                1. re: Pepper
                  r
                  RAY JOHNSON Aug 18, 2003 11:18 AM

                  MOCK CHICKEN LEGS WERE MADE IN THE OLD MEAT MARKET RECIPE HAVE NOT BEEN ABLE TO FINE IT .ASK BUTCHER THE LOOK AT ME AS THOUGHI WAS NUTS

                  1. re: Pepper
                    d
                    Doreen Scott Jan 17, 2004 06:27 PM

                    Last night for supper I had a "mock chicken" sandwmich. I live in a residence and I am wondering what this was actually made of. It tasted to me sort of like bologna. It was very thinly sliced. Can you tell me what would be in it?
                    Thank you.

                    1. re: Pepper
                      j
                      jodi Sep 11, 2005 08:23 PM

                      Do you have that recipe, my roomate is looking for it.

                      1. re: Pepper
                        j
                        Jerry Engelen Sep 23, 2005 03:47 PM

                        My mom used to make them and they were fabulous.

                        As I recall she made them with pork and beef cut into small squares put on wooden skewers and then pressure cook them in cream of mushroom soup.

                        All of the aunts, uncles and cousins loved them.

                        1. re: Jerry Engelen
                          j
                          Jerry Engelen Sep 23, 2005 03:51 PM

                          I've been thinking about them for a long time and just found this forum today. They sound so good I'm goint to try amd make them in my crock pot very soon. If they turn out good, I'll make two pots full of them the next time my weekender neighbors come up to Wrightwood, California.

                          1. re: Jerry Engelen
                            j
                            Jerry Engelen Sep 23, 2005 04:13 PM

                            I just found this receipe down the line when looking for more receipes for mock chicken legs. Apparently my family didn't like veal.

                            Mock Chicken Legs
                            City Chicken

                            1 pound veal steaks
                            1 pound pork steak
                            flour
                            bread crumbs
                            1 egg
                            2 tablespoons water
                            1 tablespoon grated onions
                            1/4 cup butter
                            stock
                            salt
                            pepper
                            6 wooden skewers

                            Cut veal and pork into 1" by 1 1/2" cubes. Arrange alternatively on skewers. Press closely together. Combine egg and 2 tablespoons of water. Season flour with salt and pepper and any other desired seasoning. Roll meat in flour. Dip in diluted egg mixture. Roll in bread crumbs. Melt butter in skillet and add grated onions . Brown meat. add beef and/or chicken stock and cover. Bake in oven at 325° for one hour.

                            Jerry Engelen

                            1. re: Jerry Engelen
                              j
                              Jerry Engelen Sep 23, 2005 04:17 PM

                              http://www.d.umn.edu/~alphanu/cookery...

                              1. re: Jerry Engelen
                                j
                                Jerry Engelen Sep 23, 2005 04:31 PM

                                City "Chicken"

                                Submitted By: Mary Kolling (Robbie's mom)
                                Prep. Time: 1:40
                                Serves: 4

                                2 lb. pork AND/OR veal tenderloin - cubed
                                1/2 cup all-purpose flour
                                1 Tbls. seasoned salt
                                1 1/2 tsp. black pepper
                                1/4 cup butter OR margarine
                                2 cups milk - low-fat okay
                                2 cups beef broth
                                2 Tbls. Worcestershire sauce

                                -Thread meat cubes onto 4" bamboo skewers.
                                -Combine the flour, salt, and pepper on a plate; roll skewered meat in flour
                                mixture; reserve leftover flour mixture.
                                -Brown all sides of meat in butter.
                                -Combine remaining ingredients with the leftover flour mixture; add to meat.
                                -Cover and simmer over low heat for 1 1/2 hours, stirring occasionally.

                                Notes: This recipe originated during the 1930's, when chicken was expensive
                                and hard to come by in the cities. These mock chicken legs became a
                                favorite.

                                1. re: Jerry Engelen
                                  j
                                  Jerry Engelen Sep 23, 2005 04:31 PM

                                  City "Chicken"

                                  Submitted By: Mary Kolling (Robbie's mom)
                                  Prep. Time: 1:40
                                  Serves: 4

                                  2 lb. pork AND/OR veal tenderloin - cubed
                                  1/2 cup all-purpose flour
                                  1 Tbls. seasoned salt
                                  1 1/2 tsp. black pepper
                                  1/4 cup butter OR margarine
                                  2 cups milk - low-fat okay
                                  2 cups beef broth
                                  2 Tbls. Worcestershire sauce

                                  -Thread meat cubes onto 4" bamboo skewers.
                                  -Combine the flour, salt, and pepper on a plate; roll skewered meat in flour
                                  mixture; reserve leftover flour mixture.
                                  -Brown all sides of meat in butter.
                                  -Combine remaining ingredients with the leftover flour mixture; add to meat.
                                  -Cover and simmer over low heat for 1 1/2 hours, stirring occasionally.

                                  Notes: This recipe originated during the 1930's, when chicken was expensive
                                  and hard to come by in the cities. These mock chicken legs became a
                                  favorite.

                                  1. re: Jerry Engelen
                                    Will Owen Jul 11, 2010 03:29 PM

                                    Chicken stayed fairlyexpensive well into the '50s, but most of all labor-intensive; packaged supermarket chickens simply did not exist in much of the country. When we were to have it I'd get sent to the poultry house and bring home a live one, legs and wings tied up and slung on my bike's handlebars. Dad would behead it in the back yard, then Mom would have a big mess in the sink with innards and feathers. Pork and veal were SO much easier, though we loved chicken.

                        2. t
                          Trish Nov 8, 2003 12:34 PM

                          i agree with everything you have mentioned above, my mother fed it to me as a child..but can you answer me this..

                          "what was that ring of orange around the meat?" I've always wondered

                          thanks
                          Trish

                          1. j
                            janisko Mar 6, 2013 11:01 AM

                            I live in the Milwaukee, WI area and nearly every grocery chain here still sells them. They are shaped like drumsticks but kind of flat with no stick. I noticed some people said they tasted like bologna but from what I remember they were definitely ground meat, veal and pork, with great seasonings. I haven't had them in many years but they must still be somewhat popular.

                            1. l
                              laliz Mar 6, 2013 12:37 PM

                              I remember "City Chicken" very well, it was one of my favorite meals as a child.

                              It was veal cubes though, not ground veal or pork and I don't remember the bread crumbs, just the flour, but who knows? That was a long time ago. We got it at the local Meat Market which is still in existence today.

                              1 Reply
                              1. re: laliz
                                i
                                itsmejessica Mar 6, 2013 02:29 PM

                                I remember city chicken the same way not veal but,cubes pork on sticks my mom used flour no bread crumbs browned on stove finished in oven then in a wonderful gravy. I live in northern Ohio. I have seen the cubed meat not ground meat. It might depend on where you live. This was in the 80's not that long ago....wait I guess the 1980's were a while ago:).

                              2. Bill Hunt Mar 6, 2013 08:31 PM

                                When I was young, I mocked one of my grandmother's chickens. That bird attacked me, and pecked me unmercifully. I would NEVER mock a chicken again.

                                Hunt

                                Show Hidden Posts