City Chicken, Plucked

My friend CoCo from Dave’s Garden piped up with a little bit about the history of City Chicken yesterday. It seems it’s sort of a shish-kabob, originating at a time when chicken was more expensive than pork and veal. Since poultry was so pricey, folks would cube and skewer these alternative (the-other-white)meats, bread them, brown them, then bake them with a liquid so a savory gravy resulted as well.

The recipes sound pretty tasty! I found a few while searching for more about this weird-sounding dish:

A site called Coalregion.com has one that sounds promising, along with some guesses as to its history. About.com has another one in their Souther U.S. Cuisine section, this time with that wonderful all-purpose staple, Cream Of Mushroom Soup.

Barring my making Dennis’ (aka da brudder’s) Meat Thingies sometime, this sounds pretty darned good.

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