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Old 07-15-2022, 10:28 PM
 
2,488 posts, read 1,409,012 times
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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
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Old 07-15-2022, 11:22 PM
 
15,861 posts, read 27,900,074 times
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Quote:
Originally Posted by Suesbal View Post
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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Old 07-16-2022, 06:10 AM
 
Location: By the sea, by the sea, by the beautiful sea
67,150 posts, read 50,077,970 times
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Quote:
Originally Posted by Suesbal View Post
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.
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Old 07-16-2022, 01:14 PM
 
990 posts, read 1,119,209 times
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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.
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Old 07-16-2022, 04:49 PM
 
Location: Islip,NY
20,082 posts, read 25,664,417 times
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Never heard of it. I thought I remember seeing a thread on this already but I could be wrong
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Old 07-17-2022, 07:46 PM
 
Location: Bloomington IN
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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.
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Old 07-19-2022, 10:37 PM
 
7,083 posts, read 6,078,668 times
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Originally Posted by lubby View Post
Never heard of it. I thought I remember seeing a thread on this already but I could be wrong
Not wrong, but in the Recipes sub-forum...

https://www.city-data.com/forum/reci...ipe-1940s.html
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Old 07-22-2022, 07:54 AM
 
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I thought a city chicken is a pigeon
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Old 07-23-2022, 01:16 PM
 
Location: Mid-Atlantic
31,151 posts, read 32,086,046 times
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Quote:
Originally Posted by mainebrokerman View Post
I thought a city chicken is a pigeon
No, that's city flying rat.
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Old 07-24-2022, 07:34 PM
 
14,389 posts, read 11,673,667 times
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Quote:
Originally Posted by Suesbal View Post
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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