We used pork and veal, and made them much like Marfette explained, threading the meat on wooden sticks. After browning, we baked them the rest of the way in the oven, and ate to our hearts content.
City "Chicken" This recipe originated during the 1930's, when chicken was expensive and hard to come by in the cities. These mock chicken legs became a favorite.
2 lb. pork AND/OR veal tenderloin - cubed 1/2 cup all-purpose flour 1 Tbls. seasoned salt 1 1/2 tsp. black pepper 1/4 cup butter OR margarine 2 cups milk - low-fat okay 2 cups beef broth 2 Tbls. Worcestershire sauce
-Thread meat cubes onto 4" bamboo skewers. -Combine the flour, salt, and pepper on a plate; roll skewered meat in flour mixture; reserve leftover flour mixture. -Brown all sides of meat in butter. -Combine remaining ingredients with the leftover flour mixture; add to meat. -Cover and simmer over low heat for 1 1/2 hours, stirring occasionally.
Hi I have a recipe for city chicken. I have actually made it a time or two so i know its good.
City Chicken (Pork)
This is an old fashioned mock chicken dish. Although it's named "City Chicken" It's actually made with tender boneless pork.
2 lbs Boneless Pork, cut into cubes 1/2 Cup Flour 1/2 tsp Garlic Salt 1/2 tsp Pepper 1/2 Cup Butter or Margarine 3 T. Vegetable Oil 1 Envelope Onion Soup Mix 1 Can Chicken Broth 1 Cup Water *Serve with Hot Mashed Potatoes or Rice
Cut pork into bite size cubed pieces. Combine flour, garlic salt and pepper on a plate. Roll pork in flour mixture until coated. In a large skillet, heat butter and oil over medium heat. Brown pork, turning frequently; drain. Sprinkle with soup mix. Add broth and water. Reduce heat cover and simmer for 30-45 min or until meat is tender. If desired, thicken the pan juices and serve over mashed potatoes.
* 1-2 Tablespoons cornstarch to equal amounts of water can be uses to thicken gravy. Or you can mix flour and water to make a paste then add to boiling gravy till thickened.
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