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Cubes of beef and/or veal on a skewer formed and breaded to look like a piece of chicken. It dates from an era when chicken was hard to find in Midwestern cities. https://www.eater.com/2017/5/5/15551...and-pittsburgh
Cubes of beef and/or veal on a skewer formed and breaded to look like a piece of chicken. It dates from an era when chicken was hard to find in Midwestern cities. https://www.eater.com/2017/5/5/15551...and-pittsburgh
For whatever it is worth, I do not remember city chicken being made with beef or veal. Rather, everyplace that I have seen it over the years has made it with pork, usually shoulder meat.
It is hard to believe that chicken was "hard to find" in the Midwest as MOST people in the city and country grew their own chickens. However, for many city dwellers, chicken was a lot more expensive than pork.
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Originally Posted by Suesbal
Cubes of beef and/or veal on a skewer formed and breaded to look like a piece of chicken. It dates from an era when chicken was hard to find in Midwestern cities. https://www.eater.com/2017/5/5/15551...and-pittsburgh
Interesting, I'd never heard of that. I expected this to be a thread about pigeons.
I loved it growing up -- it's really delicious. In Pittsburgh they sold it already skewered and breaded at the grocery store and it was a mix of pork and veal cubes -- once cooked you served it with a light pan gravy and mashed potatoes. A very 50's style dinner. I might try to make it again this winter -- it is more of a cold weather dish.
As a Midwesterner growing up in the 1960's people in more urban areas didn't keep chickens. In the general Chicago area grocery stores and butcher shops sold Mock Chicken Legs. I suspect it was a different name for City Chicken or something very similar that reflected regional tastes.
I think Mock Chicken Legs were made from ground pork, coated with savory crumbs on a skewer and fried in a pan. It was a convenience food for my mother more than a budget food.
Cubes of beef and/or veal on a skewer formed and breaded to look like a piece of chicken. It dates from an era when chicken was hard to find in Midwestern cities. https://www.eater.com/2017/5/5/15551...and-pittsburgh
Still looks and probably tastes great though being breaded veal and pork.
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