Making City Chicken
City Chicken has been a popular dish in Detroit for generations. It generally has roots in Midwestern and Eastern industrial areas, where early in the 20th century people put scraps of meat on skewers and made mock drumsticks. You generally see City Chicken available in Polish restaurants, but many neighborhood diners have it in their regular rotation. Some folks use a combination of veal and pork, but my family has generally always used an all-pork version. While it's not fancy, City Chicken is always a treat and something I make often for company. Recipe and more at
COAL REGION CITY CHICKEN
Here's how to make the yummiest chicken that isn't chicken! Otherwise known as mock chicken legs! A Coal Region staple but popular in many Polish American family households! Learn the history and how to make this yummy dish with few ingredients!
COAL REGION CITY CHICKEN
INGREDIENTS
1 1/2 pounds pork shoulder, cut into 1½-inch cubes
1 1/2 pounds veal stew meat (use all pork if you can't find veal)
Kosher salt and freshly ground pepper
All-purpose flour, for dusting
2 large eggs, beaten with 3 tablespoons water
2 cups seasoned dry breadcrumbs
Vegetable oil, for frying
1/2 cup chicken broth or water
DIRECTIONS
Heat the oven to 325°F.
Onto 12 to 15 wooden skewers, 4 to 5 inches long, alternately thread the pork and veal cubes.
Generously season with salt and pepper.
Dust the skewers with a little flour, shaking off any excess.
Coat the meat with the beaten eggs, then coat with the breadcrumbs.
In a large skillet, pour in the oil to a depth of about 1 inch and heat over medium-high heat.
Working in batches, fry the meat until well browned on all sides.
Arrange the skewers in a 13-by-9-inch baking dish.
Pour the broth into the dish. Cover the dish tightly with foil and bake for 1 hour.
Uncover the dish, increase the oven temperature 350°F, and continue to bake for 15 to 20 minutes more, until the desired degree of doneness.
Then serve with your favorite sides!
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City Chicken: Not Chicken But Historic American Dish
City Chicken is a dish that helped grow American through the Great Depression and World War II. A meal that showed the ingenuity and persistence of first generation Americans in the Midwest, namely the Cleveland and Pittsburgh areas, is still cooked up today by generations later. We show you how to enjoy this dish and its history
City Chicken
These are simple recipes that anybody can cook, hope you enjoy them as much as we love cooking them. If there are any recipes that you would like to see, please let me know. A special thanks to Nancy my lovely wife for helping in the video. I just want to say that none of the items and products used in this video are sponsors, we use them because they are great products. Please Help my channel grow and subscribe. Thanks for watching and please hit the like button. Music and Sound by Epidemic Sound (
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History
A similar dish once known as mock chicken was described as early as 1908.The first references to city chicken appeared in newspapers and cookbooks just prior to and during the Depression Era in a few cities such as Pittsburgh. City chicken typically has cooks using meat scraps to fashion a makeshift drumstick from them. It was a working-class food item. During the Depression, cooks used pork or in some cases veal because it was then cheaper than chicken in many parts of the country, especially in those markets far from rural poultry farms.[citation needed] Sometimes cooks would grind the meat and use a drumstick-shaped mold to form the ground meat around a skewer.
Distribution
The dish is popular in cities throughout the central and eastern Great Lakes region of Ohio and Michigan as well as the northeastern Appalachian regions of Pennsylvania and Upstate New York, and at least as far south and west as Louisville, Kentucky. City chicken is commonly found in the metropolitan areas of Cincinnati, Cleveland, Detroit, Binghamton, Erie, Pittsburgh, Buffalo and Scranton, hence, the dish's urban title. In Canada, the deli-counter version is popular in the Ottawa Valley and Kitchener area.
City Chicken Recipe
500g Ground Pork
500g Ground Veal
5 Eggs
1 Envelope Onion Soup Mix
2 tbs. Montreal Chicken Spice
3 cups Panko Breadcrumbs
1 cups Flour
Oil for Frying
10 wooden Skewers
Whole Lot of Love
City Chicken
City Chicken is popular in the Midwest, but it’s a bit confusing. If you’re unfamiliar with it, it’s not chicken at all. It’s pork that’s threaded on skewers, breaded, fried and then baked. Visit your local Sparkle’s meat department and look for a package labeled “city chicken” and you can get the pork already cubed and sometimes even threaded on skewers to save yourself some time.
Full Recipe:
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