Saturday, April 12, 2014

City Chicken

No, I did not finally get the hens I have been yearning for.  Teddy does not allow that to happen. City chicken is a classic dish from my neck of the woods.  This dish was invented during the depression when chicken was expensive and hard to come by.
 You need cracker meal, it's just not the same without it.

 Set up a breading station.  One plate holds flour, one holds eggs (whisk them) and the other holds cracker meal.

 I am able to go to my butcher and buy city chicken already made up.  Since you probably can't do this, just cube some pork and veal and thread it on skewers. Who remembers when veal was cheaper than chicken?

 Sprinkle them with salt, pepper and thyme.

 Melt some butter with some oil in a heavy pot.

 Roll the meat in the flour.

Then roll it in the egg.
 Next, roll it in the cracker crumbs to coat all the meat.

 Cook these over medium heat until they are golden and crisp on all sides. Remove them to a plate and clean the pot.

 Place all of them back in the pot.

 Add chicken stock until it is half way up the meat.


 Cover the pot and place it in a 300 degree oven for 2 hours.

 The smell alone is worth making this dish.

 A finished city chicken leg.

The meat just falls off the bone.  Or in this case, the stick.