City chicken
A dish consisting of skewered meat
City chicken[edit | edit source]
City chicken is a dish that consists of cubes of meat, typically pork, veal, or a combination of both, which are threaded onto skewers, breaded, and then fried or baked. Despite its name, city chicken does not contain chicken. The dish is popular in certain regions of the United States, particularly in areas with a strong Polish or Eastern European heritage.
History[edit | edit source]
City chicken originated during the early 20th century, particularly during the Great Depression era, when chicken was more expensive and less available than other meats. The dish was created as a substitute for chicken, using more affordable cuts of meat. It became a staple in the Rust Belt cities, where it was commonly served in homes and restaurants.
Preparation[edit | edit source]
The preparation of city chicken involves cutting pork and veal into cubes, which are then seasoned and skewered onto small wooden sticks. The skewers are typically breaded with a mixture of flour, eggs, and breadcrumbs. Once breaded, the skewers can be fried in oil until golden brown or baked in an oven. Some variations include simmering the skewers in a sauce or broth after frying to enhance flavor and tenderness.
Cultural significance[edit | edit source]
City chicken holds cultural significance in regions with large Polish-American and Eastern European communities. It is often served at family gatherings, holidays, and community events. The dish is a testament to the resourcefulness of immigrant communities in adapting to available resources while maintaining culinary traditions.
Variations[edit | edit source]
While the traditional version of city chicken uses pork and veal, variations exist that incorporate other meats such as beef or lamb. Some recipes may include additional seasonings or marinades to enhance the flavor. The method of cooking can also vary, with some preferring to grill the skewers instead of frying or baking.
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