"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

CITY CHICKEN Recipe

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This recipe for CITY CHICKEN, by , is from OUR FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joanne Volk
Added: Friday, March 14, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 cup cracker meal 2 eggs, beaten
milk 1 1/2 cup cx broth
2# boneless pork, cut into 1" to 2" cubes
city chicken sticks (these are wooden skewers, about 4 1/2" long and 1/8" diameter.) The hardest part of this recipe is finding these sticks. The best place is in Pittsburgh. The butchers in NJ and Florida don't know from city chicken, so ever since moving to Fl., and then NJ, we would go to the Shop N Save in Pgh., while visiting with Pam & Dave.

Directions:
Directions:
Place pork cubes on skewers. About 4 pieces per stick. Beat eggs with milk, to make an egg-wash. Dip skewers into egg and then coat liberally with cracker meal. (Do not use breadcrumbs for this, as it just doen't work) Heat the oil, and brown the skewers. Place in a roasting pan, and add enough broth to come about half-way up the sides of the "city chicken" legs. Cover tightly and bake in a 350 pre-heated oven. Bake for 45 to 50 min.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Mom always served this with mashed potatoes and Le Suer peas. The broth makes an excellent gravy.

 

 

 

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