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"City Chicken" Legs Recipe

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This recipe for "City Chicken" Legs, by , is from The Meyer Family Cookbook - Generations of Family Recipes , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carol (Moenning) Frieders
Added: Monday, April 24, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Pork shoulder roast, beef roast, veal roast (optional)
Wooden skewers, egg , flour, corn flakes.
The amounts of these will vary with how many of the "legs" you decide to make.

Directions:
Directions:
Cut the roasts into 1 1/2 inch-2 inch cubes, as you would if making a stew. Arrange pieces on skewers, alternating pork and beef and veal (or any combination of these three meats) Each skewer should have 5-6 pieces. Beat the egg well. Dip the skewered meat in egg, then in flour. Again in the egg and finally in coarsely ground corn flakes
(I use a food processor). Brown lightly in a small amount of canola oil in a skillet. Arrange all of the legs in a baking pan and finish in a 350 deg. oven until browned and done.

Preparation Time:
Preparation Time:
Takes a little extra time to prepare but it is well worth it.
Personal Notes:
Personal Notes:
During the 1930's, the Great Depression, chicken was expensive and considered a delicacy. In order to create a tasty meat course, many moms, all over the country, turned to City Chicken.
Both Bob and I can remember our moms making this delicious treat for special occasions. At our house, we saved wooden sucker sticks from the large Holloway suckers to use as the skewers. And after the meal, the sucker sticks were washed in hot soapy water and dried and put back in the cabinet to use again, the next time City Chicken was on the menu.

 

 

 

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