|
Post by MarieAlice on Nov 28, 2002 7:09:47 GMT -6
A favourite recipe from the depression days, when chicken was more expensive than pork. Hope this is what you are looking for!
CITY CHICKEN
1 pound pork, trimmed, in 1 inch cubes 1 pound lean veal or skinned, boned chicken, in 1 inch cubes 1 egg, beaten slightly 1 1/2 cups freshly made bread crumbs Salt freshly ground pepper 4 Tbs butter 2 Tbs oil 1 cup chicken broth 1 Tbs cornstarch
Place alternating cubes of pork and veal or chicken on eight wodden skewers. Push the meat cubes together snugly. Mix the egg with 1 Tbs water and dip the skewered meat in it. Roll meat in the crumbs and sprinkle with salt and pepper. heat the butter and oil together in a large skillet and brown the meat lightly. Add 1/2 cup of the chicken broth, cover, and simmer for 20 to 30 minutes. dissolve the cornstarch in the remaining 1/2 cup chicken broth and add it to the pan juices, cooking and stirring until clear ant thickened. Serve the skewers with the sauce poured over them.
|
|
|
Post by Chris in NM on Nov 28, 2002 9:49:28 GMT -6
Hi! This is similar to a recipe I make. Everyone loves it because it is a good "comfort" food! I posted my version I found in Taste of Home a few years ago a little further down on the pork section. I will post it here, too, since it is an old time recipe. Here goes! Chris
City Chicken
2 lbs. boneless pork (tenderloin), cubed 1/2 c. flour 1/2 tsp. garlic powder 1/4 tsp. pepper 1/4 c. butter 3 Tbl. olive oil 1 env. dry onion soup mix 1 (14 1/2 oz.) can chicken broth 1 c. water hot mashed potatoes small wood skewers (soaked in water prior to use)
Combine flour, garlic powder and pepper and toss in pork cubes. Thread pork cubes on skewers. In a large skillet, heat butter and oil over med. heat. Brown kabobs, turning frequently; drain. Sprinkle with soup mix. Add broth and water and reduce heat. Cover and simmer 1 hour or until tender. Serve with or over hot mashed potatoes. 4 to 6 servings
|
|
amy
New Member
Three kiddies 13, 10, and 2/Love to cook and collect recipies and cookbooks galore
Posts: 9
|
Post by amy on Nov 29, 2002 7:17:24 GMT -6
Thank you for the recipies. I'm glad to know that other people have actually heard of this and I'm not crazy. Can't wait to try it.
Amy
|
|
|
Post by cuteascountry_Shortcake on Nov 30, 2002 9:55:13 GMT -6
|
|
amy
New Member
Three kiddies 13, 10, and 2/Love to cook and collect recipies and cookbooks galore
Posts: 9
|
Post by amy on Nov 30, 2002 23:38:45 GMT -6
Thanks Shortcake. I see what you mean. It seems like several different places claim it to be their specialty. My Grandmother lived in Geneva, NY and as far as I know had only local connections, so who knows where it came from but I will have to try some of the other varieties. Amy
|
|
|
Post by canadianshewolf on Jul 13, 2009 11:38:51 GMT -6
I have way over 3500 cookbooks in my collection & NEVER..have I come across this recipe. I have printed them BOTH out....for future use! Thank you.....
|
|
|
Post by Chris in NM on Jul 13, 2009 15:41:57 GMT -6
You will truly enjoy this dish! Enjoy!
Oh - another name for this dish is mock chicken legs. There may be others, but I use City Chicken.
|
|