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| Don't
let the name fool you. It has nothing to do with the city
and is not even remotely related to chickens, but if good
taste is what you're after, city chicken may just be the thing.
Made of veal and pork, it's long been a favorite at the Pawlak
house. It was something my mother-in-law made way before I
became part of the family. Personally, I'd never heard of
it until I met the Pawlaks--sometime during the last century.
At first, I had a hard time comprehending the idea of veal
and pork impersonating chicken. It didn't seem right, but
one bite later, I was hooked for life. I even married into
the family to ensure my fair share of it. But why do they
call it 'city chicken'? That seems to be the million-dollar
question. Some theorize that before World War II, when poultry
was pricey, people substituted less expensive meats like veal
and pork and pretended it was chicken. Others claim it's because
city chicken is eaten just like a fried chicken leg. Most
agree, however, that city chicken is delicious no matter what
you call it. Try it for yourself and see!
(DB) |
| M |
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| 1
pound lean veal |
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Salt,
pepper, garlic powder (to taste) |
| 1
pound lean pork |
|
2
eggs beaten |
| Several
stalks of celery |
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1
½ cups cracker meal or breadcrumbs |
| 1
medium onion, sliced |
|
8-10
six-inch wooden skewers |
| M |
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Cut
veal and pork into one inch cubes and thread alternate pieces
of veal and pork tightly onto skewers. Season with salt,
pepper and garlic powder.
Dip
skewer into beaten eggs and coat with cracker meal or breadcrumbs
(for a thicker coating repeat this process).
Deep
fry city chicken until golden brown (approximately 2 minutes)
or pan-fry.
Fill
the bottom of a large pot with several inches of water.
Place the fried city chicken above the water (you can use
a rack) with celery stalks and onion slices
Simmer for two hours making sure that the water doesn't
run out.
Remove
from pot and serve immediately.
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