Mock Chicken Legs
05-31-2011, 03:16 AM
#11
Senior Member
Join Date: Sep 2010
Location: Vermont
Posts: 432
I grew up in western Pa. and you could buy a package of beef and veal with the sticks in all the grocery stores. Loved City Chicken. Thanks for the memories. I tried making once but they just weren't quite as good.
05-31-2011, 04:24 AM
#14
Super Member
Join Date: Jun 2010
Location: Ohio, the land of 4 seasons. sometimes all in the same week!
Posts: 2,487
yep, we called it city chicken also. we always had them on skewers. us kids loved em! ah memories
Originally Posted by sharon b
Around here we call it city chicken - I use the ones that are chunks of pork - some do alternate pork and veal . Roll them in eggs, then in bread crumbs, brown on the stove top, then put in the oven and bake 350 for about an hour or until tender. Add water to the baking dish and if you want to , cover with some onions
is that what you were wondering ?
is that what you were wondering ?
05-31-2011, 06:11 AM
#15
Member
Join Date: Dec 2010
Posts: 43
So did I---grow up in western PA, that is. City chicken was the big treat when I stayed at my grandmother's house in Transfer, PA near Sharon each summer. You used to be able to buy it at the meat markets, I think, but I haven't heard of it in years and elsewhere in the country, no one's heard of it!
05-31-2011, 09:14 AM
#17
Super Member
Join Date: Jul 2010
Location: Bobcaygeon,On./ Bonita Springs, Fl
Posts: 1,015
Worked for a caterer many yrs ago --Ukranian/ Croation group.
I had never had this "City Chicken " on a screwer before.
Made with pork/veal, egged and breaded then piled high in a roast pan to bake. Commonly served at weddings but made at home also.
I had never had this "City Chicken " on a screwer before.
Made with pork/veal, egged and breaded then piled high in a roast pan to bake. Commonly served at weddings but made at home also.
05-31-2011, 12:44 PM
#20
Super Member
Join Date: Jan 2009
Location: Ohio
Posts: 5,314
Originally Posted by chickadeee55
As a child did anyone ever have Mock Chicken Legs. There were two kinds, in school they served one that was ground meat in the shape of a chicken leg, on a wooden stick with breading.
But the one I am thinking of was chunks of meat (maybe pork and veal or something) on a wooden stick, dipped in egg and coated with what I seem to remember some type of dry soup mix (ranch or blue cheese) and bread crumbs and they were then pan fried.
Does anyone have an idea how they were made, the second verison.
Thanks
But the one I am thinking of was chunks of meat (maybe pork and veal or something) on a wooden stick, dipped in egg and coated with what I seem to remember some type of dry soup mix (ranch or blue cheese) and bread crumbs and they were then pan fried.
Does anyone have an idea how they were made, the second verison.
Thanks
We called it city chicken. Veal and Pork
Thread
Thread Starter
Forum
Replies
Last Post
marsye
General Chit-Chat (non-quilting talk)
113
09-11-2020 05:38 AM
Ditter43
General Chit-Chat (non-quilting talk)
9
01-25-2011 02:30 PM
twistedsheets
General Chit-Chat (non-quilting talk)
50
10-04-2010 07:56 PM
craftybear
Links and Resources
15
04-01-2010 02:24 PM
