City Chicken - Fat Tuesday
In this episode Chef Boria ventures into Detroit for Sister Pie paczki, and an American Coney Island hotdog with a paczki as a bun before making authentic city chicken, a Polish dish popular in Michigan and Ohio. Also called mock chicken.
The Smith Sisters - Ep. 24: City Chicken
This recipe is an old one and is oftentimes associated with Polish American cuisine. It comes to us through a late relative, a Danish woman, that ran a boarding house in Seattle, WA.
Over the years it became a favorite of ours and then started making it for our U of M tailgate friends, and would prepare up to 40 lbs. for a football Saturday each year. It's a tested, tried, and true crowd pleaser!
//// City Chicken ////
2 pounds boneless pork, cut into 1 1/2-inch cubes
14 (4 inch) skewers
Salt and ground black pepper to taste
Seasoned salt (such as Miracle Blend) to taste
4 large eggs eggs
3 tablespoons milk
2 cups bread crumbs (seasoned bread crumb and club crackers-seasoned salt
2 cups flour
2 cups vegetable oil for frying
/Step 1
Thread 2 or 3 cubes of pork onto each skewer. Sprinkle each skewer on all sides with salt, black pepper, and seasoned salt, and set the skewers aside.
//Step 2
Whisk eggs and milk together in a bowl. Place the flour and seasoned bread crumbs in separate bowls.
///Step 3
Preheat an oven to 350 degrees F (175 degrees C).
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). and spray dish with cooking spray ( 9 X 13 baking dish).
////Step 4
Dip each skewer of pork into flour, dip in egg, then dip in crumbs; (you can dip the skewers a second time into egg mixture and then crumbs if you wish) Gently lay the skewers, a few at a time, into the hot oil, and brown until the coating is crisp about 3 minutes per side. Set the fried skewers aside while you finish the rest. Once the skewers are all browned. The skewers can be put on top of each other in a baking dish. Cover the dish tightly with aluminum foil.
/////Step 5
Carefully place the baking dish with the skewers into the preheated oven, and bake until hot and no longer pink in the center, about 45 to hour minutes. Remove the foil, and bake 15 minutes more to dry out the crumb coating. Serve hot.
The City chicken can be skewered a day or ahead. Also they can be frozen once skewered.
Some meat market/departments will skewer these for you, which is so much easier. We get ours at “The Meat Shop” in Bay City you can order from Alpine Market in Linden or Colony Market in Grand Blanc.
Enjoy!
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The Meat Shop (Bay City, MI)
Alpine Market (Linded, MI)
Colony Market (Grand Blanc, MI)
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Thank you so much for joining us. We'll see you next time!
Sue & Betty
The Smith Sisters
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Royalty-Free Music courtesy of Free Music Archive.
The Cedro Willie Band - Make Me Down a Pallet - Live at KBOO for Movin' On, June 16, 2017
The Cedro Willie Band:
BREADED CHICKEN SKEWERS |BREADED PORK SKEWERS | City Chicken | Palčki
Episode #61: Breaded meat skewers or in Slovenian my family calls them Palčki. These meat skewers are crispy on the outside and so juicy on the inside! This recipe has been a staple in our family! My Mama has perfected it, I will be sharing her secret that makes the meat on the stick so juicy and flavourful. It is a dish that is usually found on the table at all of our family gatherings — right next to the chicken schnitzel. It’s perfect for parties, potlucks or your next family meal. It will be a HUGE hit with both the adults and children! Are you ready let’s get started!
Print recipe here:
⬇️⬇️⬇️⬇️ Recipe Below ⬇️⬇️⬇️⬇️
How to Make the Skewered Meat on a stick:
1. Cut Pork/chicken into 3/4″ wide pieces and add to a large mixing bowl.
2. Season with 1 tsp seasoning salt, 1 tsp paprika, 1/2 tsp sea salt, 1 tsp garlic powder, *add enough liquid from the pickled red pepper preserves, start with 1/4 to 1/2 cup. ** This is the magic that will make your meat so tender and juicy. The vinegar juice from the pickled red pepper preserves really tenderizes the meat and adds such delicious flavour
3. Mix it all together well. Cover the bowl with clear plastic wrap. Marinate in the refrigerator for 1 hour or overnight ( I have also breaded and fried right away without any marinating and they still turned amazing)
4. Cut the pickled red peppers into small 3/4” squares. Skewer the meat onto the wooden sticks, add 1-2 red peppers pieces in between the meat.
5. For the breading process you will require 3 shallow bowls/dishes/trays:
❥ First dish is filled with 1 cup of all purpose flour
❥ second dish is the egg mixture: 2 eggs, juice from 1/2 of a lemon, 2 Tablespoons milk, 1/2 tsp paprika, 1 tsp garlic powder, 1 tsp sea salt, Beat all together until well combined
❥ Third dish is filled with 1 cup of bread crumbs
6. In a large non-stick pan, one that is large enough to fit the skewered breaded meat sticks. Add enough oil to generously cover the bottom. Place over medium heat. Sautee the breaded skewers for about 2-3 minutes per side or until well browned on all sides and 165˚F at the thickest part of the chicken on a thermometer. Place on a plate that is lined with paper towel or a baking tray with a rack over top — for the excess oil.
Check out these RECIPES:
Chicken schnitzel ‣
Slovenian meatloaf ‣
Beef goulash‣
Fried Cauliflower ‣
Stuffed peppers ‣
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City Chicken - A Lorain, Ohio Family Tradition
During the time around the Great Depression many immigrants had recently arrived from Europe and many were still coming to the US. Chicken was very expensive, even more so than pork or veal. Americans innovated means to simulate fried chicken for their families. This delicious meal, city chicken, has become a family tradition. It requires an long, effort-filled preparation that works best with a few helpers, and it provides my family an opportunity to honor my grandmothers and all of the time and love they spent in the kitchen.
THE BEST LOCAL CHICKEN | Malawian Food | Cooking With Mum | Recipe Video
Local/Hardbody Chicken Recipe
Hello foodies, we cannot tell y'all just how excited we are to finally be putting up our very first recipe video!!! To kick start off this journey, we agreed that it would be pretty awesome to open this series with one of mum's all time favourite chicken recipes. If you have been looking for the perfect way to switch up your 'go to' local chicken recipe, this video is definitely for you.
INGREDIENTS
-A whole fresh local/hardbody chicken
-1/2 a tablespoon of raw salt
-2 grated tomatoes
-2 fresh spring onions
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Making City Chicken
City Chicken has been a popular dish in Detroit for generations. It generally has roots in Midwestern and Eastern industrial areas, where early in the 20th century people put scraps of meat on skewers and made mock drumsticks. You generally see City Chicken available in Polish restaurants, but many neighborhood diners have it in their regular rotation. Some folks use a combination of veal and pork, but my family has generally always used an all-pork version. While it's not fancy, City Chicken is always a treat and something I make often for company. Recipe and more at