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City Chicken (Pork) Recipe

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This Depression era recipe comes from a time when chicken was expensive and difficult to get in the big cities so pork was used instead. This is a guide about city chicken (pork) recipe.
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November 11, 20107 found this helpful

Did you know that there once was a time when chicken was expensive and veal and pork were really cheap? 'City Chicken', also known as 'Mock Chicken', became popular because of the price of chicken and since it was hard to come by in the city during the Depression. The alternative was pork or pork and veal cubes skewered, coated, fried and then baked to resemble fried chicken legs. Maybe that's why both sets of my grandparents raised their own chickens during the 1930's and 1940's ;-) From what I've recently learned, this is still a comfort food for many so I searched for recipes, combined a few and here is what I think is probably the closest and tastiest to days gone by.

Ingredients:

Directions:

Preheat oven to 350 degrees F.

Thread meat cubes onto skewers.

Beat eggs in a large shallow dish. Place bread crumbs on a plate.

Combine the flour, salt, and pepper on a plate; roll skewered meat in flour mixture, then roll in the beaten eggs and then roll again in the breads crumbs.

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Brown all sides of meat in butter in a large skillet until they are golden and transfer to a baking dish and bake for 45 to 60 minutes.

By Ann from Richland, WA

Comment Was this helpful? 7

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November 10, 20100 found this helpful

I need a recipe for "city chicken", a pork dish from northeast Ohio.

Linda

Answers:

Recipe For "City Chicken" (Pork Dish)

Hi, I have a recipe for city chicken. I have actually made it a time or two so I know it's 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 lb. 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 Tbsp. vegetable oil
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  • 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.

Tina at Mommys Kitchen: http://www.tinamommyx3.blogspot.com/
(10/10/2008)

By Tina

Recipe For "City Chicken" (Pork Dish)

City "Chicken": This recipe originated during the 1930's, when chicken was expensive and hard to come by in the cities.

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These mock chicken legs became a favorite.

Submitted By: Mary Kolling (Robbie's mom)
Prep. Time: 1:40
Serves: 4

  • 2 lb. pork AND/OR veal tenderloin - cubed
  • 1/2 cup all-purpose flour
  • 1 Tbsp. 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 Tbsp. Worcestershire sauce
  • Thread meat cubes onto 4 inch 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.

    (10/10/2008)

    By Marcie

    Recipe For "City Chicken" (Pork Dish)

    If you do a search on google there are several versions. Just type in city chicken in the search spot (10/10/2008)

    By Kathy

    Recipe For "City Chicken" (Pork Dish)

    Go to www.recipezaar.com type City Chicken in the search bar there are 15 recipes to choose from (10/13/2008)

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    By LEONA LABINE

    Recipe For "City Chicken" (Pork Dish)

    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. (10/14/2008)

    By susan

Comment Was this helpful? Yes
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