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ISO recipe for "City Chicken"

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Good evening!

Has anyone ever heard of city chicken? My husband remembers this dish from his childhood. His aunt from the Pottsville area used to make it. Unfortunately he cannot seem to remember any of the flavors or ingredients. My Google searches have come up empty. Thanks!

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  1. http://www.post-gazette.com/food/2000...

    there's a recipe. Looks like the "chicken" is actually veal or pork.

    2 Replies
    1. re: Rodzilla

      Those seem to pretty close to what I had as city chicken... This make me want to try my own version ... Love how older recipes were soo simple

      1. re: Rodzilla

        Thanks, everyone! It sounds like a very unique dish and I cannot wait to surprise my husband with an old favorite.

      2. They actually sell cubed up pork and label it city chicken in some grocery stores around here, small wooden skewers included! My mom rolled the city chicken in Italian bread crumbs, placed on skewers, and then baked or pan fried.

        1. Below is a recipe from www.coalregion.com . If your hasband is from Pottville he may enjoy the web site.

          The city chicken I grew up with was ground pork and veal mixed instead of cubes

          1/2 lb. pork
          1/2 lb. veal
          1 egg, beaten
          Bread crumbs (seasoned if you want)
          1 c. milk

          Heat oven to 350 degrees. Cut pork and veal into 1" cubes. Thread on bamboo or wooden skewers, alternating chunks of pork and veal. Dip the skewers in the egg, then the bread crumbs, to coat. Saute until browned.

          Put skewers in a baking pan, and add milk. Cover in foil, and bake about 1 hour.

          During the depression, chicken was more expensive than pork. So pork and veal were substituted for and "passed off" as chicken. The pork and veal are alternated on a wooden skewer such that it resembles a chicken leg.

          1 Reply
          1. re: Steelers

            Steelers has it correct from what I've experienced.

            I can get it already skewered, but flour, then eggs, then bread crumbs, panko or breading of choice.

            Pan fry til brown then either cover and cook til done or finish in oven.

            It's really a no brainer home cooking based dish.
            Ramp up or modify as you deem necessary.

          2. Ive made it a few times, easy and delicious

            4 Replies
            1. re: iL Divo

              I am all wrong here.
              What am I thinking of that I've made that I swear was called city chicken?
              It was pork, pounded, battered and fried up in smallish pieces.
              So it looked sort of like small pieces of boneless fried chicken pieces.
              Hum, now I'm stumped. I gotta find that recipe.
              I think it was from a lady who has a web site called "Mama's".........hum
              I remember reading that the joke of it was that it looks like chicken but is actually pork.
              Hummmm, I'm stumped

              1. re: iL Divo

                Except for the sticks, though, it sounds like you're talking about the same thing everyone else is -- Steelers bakes it, jjjrfoodie fries it -- or am I crazy?

                1. re: iL Divo

                  iL Divo... you still seem to have the same idea for city chicken.... My grandmother would fry it while my mom bakes it. Mom does not use the sticks grandmother does... I am sure thier basic recipe is the same with some minor variances

                  1. re: Augie6

                    Yea, I really remember much of the posts I've read in the far past.
                    I'm (for sure) about the pounding flat the small pieces of pork. And there were no sticks involved.
                    Problem, the person who's blog it was, used to post on the other very famous foodie web site I think. I don't think she/he is any longer in there. Nor am I so can't re-find those recipes of hers but they were excellent.
                    I do know for a fact it was called City Chicken, hum

              2. City Chicken is also know as "Meat on Sticks" or patyczki Garlic is an essential ingredient. Be sure to include it for authentic flavor!!

                1 lb. veal
                1 lb. pork
                1 tsp. salt
                1/4 tsp. pepper
                2 cloves garlic, finely chopped
                2 tbsp. French salad dressing
                1/2 cup flour
                2 eggs, beaten
                dry bread crumbs
                oil for frying
                1 onion, sliced
                3 carrots, grated
                1/2 cup water

                Cut the meat into 1 to 1 1/2 inch pieces. Place veal in one bowl and pork in another. Sprinkle with salt, pepper, garlic and French dressing. Cover and allow to marinate over night in the fridge. Thread meat on wooden skewers alternating one piece of pork and one piece of veal. Allow 6 pieces of meat per skewer. Press firmly together. Coat with flour, dip into egg and then coat with bread crumbs. Mould the mixture with your hands to form drumsticks. Fry in 1/2 inch of oil. Turn until all sides are browned. Drain and place in roasting pan. Sprinkle with onions, carrots and water. Cover and bake at 300 for about 1 hour. Makes about 25 drumsticks.

                1. Just found this
                  http://annmorash.blogspot.com/2007/08...

                  1. Cube pork and veal
                    Place the pieces alternately on skewers
                    Dust with light flour or corn starch
                    Dip in beaten egg
                    Roll in cracker meal
                    Brown in skillet to lightly brown
                    Bake at 350 degrees for 1 ½ hours in covered dutch oven with ½ inch of water.
                    Prepare gravey from liquids
                    Serve with mashed potatoes and corn on the cob