tag:blogger.com,1999:blog-7100882347408067241.post5293926228106587533..comments2024-03-28T02:45:32.259+00:00Comments on The English Kitchen: City ChickenMarie Raynerhttp://www.blogger.com/profile/00407913432222377267noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-7100882347408067241.post-79006173917783677212022-01-13T20:01:51.255+00:002022-01-13T20:01:51.255+00:00Its nice to know that the seasoning salt adds anot...Its nice to know that the seasoning salt adds another depth of flavor, but yeh, with other salt it would be a bit too much. I am so pleased that you enjoy this recipe so much. I have not made it in a while. Time to rectify that methinks! xoMarie Raynerhttps://www.blogger.com/profile/00407913432222377267noreply@blogger.comtag:blogger.com,1999:blog-7100882347408067241.post-54971964501235144292022-01-12T21:57:52.530+00:002022-01-12T21:57:52.530+00:00Hi there, here's the verdict on the season sal...Hi there, here's the verdict on the season salt, yes it was lovely, but don't use regular salt with it, it was a bit of overkill. <br />However! we made it again with the pork shoulder cut, and wow wow wow it was again, so so good. The technique of frying then braising results in a very succulent dish. <br />It was delicious as leftovers as well. Thanks again for a great recipe! RBhttps://www.blogger.com/profile/07412158289350737455noreply@blogger.comtag:blogger.com,1999:blog-7100882347408067241.post-64351048271483264412021-12-16T04:02:58.030+00:002021-12-16T04:02:58.030+00:00Hello me again! Okay we're making another batc...Hello me again! Okay we're making another batch right now. Did something a little different this time instead of just salt and pepper I added a little dab of seasoned salt. Will let you know how it turns out! ��RBhttps://www.blogger.com/profile/02781151143122698532noreply@blogger.comtag:blogger.com,1999:blog-7100882347408067241.post-25276260505950350132020-09-16T08:43:22.469+01:002020-09-16T08:43:22.469+01:00I am so pleased that it was enjoyed! Thank you so ...I am so pleased that it was enjoyed! Thank you so much for taking the time to come back and share your experience with us! xoMarie Raynerhttps://www.blogger.com/profile/00407913432222377267noreply@blogger.comtag:blogger.com,1999:blog-7100882347408067241.post-47639402543337408052020-09-15T23:53:59.738+01:002020-09-15T23:53:59.738+01:00Okay we made it not with tenderloin but with anoth...Okay we made it not with tenderloin but with another cut I think it was Chuck. Shaped it into roughly drumstick shaped pieces big hunks at the top little hunks at the bottom. Kind of pressed them into shape. It was fun ��. In any case it turned out beautifully soft and tender. My husband loved it and he just asked me if I would make it again!RBnoreply@blogger.comtag:blogger.com,1999:blog-7100882347408067241.post-85873988603864087092019-12-10T07:22:13.081+00:002019-12-10T07:22:13.081+00:00Oh I am on pins and needles. I hope you really enj...Oh I am on pins and needles. I hope you really enjoy it! I am not sure how I missed your first comment. I have only ever used tenderloin, however I think other meats can be used, including veal! Sorry for the late response!Marie Raynerhttps://www.blogger.com/profile/00407913432222377267noreply@blogger.comtag:blogger.com,1999:blog-7100882347408067241.post-30052743224163022602019-12-10T01:54:14.043+00:002019-12-10T01:54:14.043+00:00Ok, it's in the oven right now! :-)Ok, it's in the oven right now! :-)RBhttps://www.blogger.com/profile/07412158289350737455noreply@blogger.comtag:blogger.com,1999:blog-7100882347408067241.post-15838802954278522082019-12-04T08:20:18.321+00:002019-12-04T08:20:18.321+00:00You are so very welcome! Thank you so much for yo...You are so very welcome! Thank you so much for your background on the dish and for sharing your lovely memories! xoxoMarie Raynerhttps://www.blogger.com/profile/00407913432222377267noreply@blogger.comtag:blogger.com,1999:blog-7100882347408067241.post-29292528521664953662019-12-04T05:53:21.690+00:002019-12-04T05:53:21.690+00:00I grew up eating city chicken that my mother made ...I grew up eating city chicken that my mother made who learned how to prepare it from my grandmother. There is a history behind city chicken. It was a popular dish during the 1920's Depression Era. It was made from pork because at the time chicken meat was more expensive. Placing the pork cubes on the skewer made it look somewhat like a chicken leg. Thus, getting it's name City Chicken. It was a regional dish made by people living in Ilinois, Michigan, Indiana. Ohio, Western Pennsylvania and western New York state. I have lived in Ohio my entire life. A local store began selling City Chicken in the meat department with the cubed pork already threaded on the 6 inch wood skewers, so I pulled out my grandmother's recipe, which is very similar to yours, and savored the taste I hadn't ecperienced in over 25-30 years. I served it with mashed potatoes, gravy and broccoli on the side. Absolutely scrumptious! Both of our daughters and my husband loved it. Like, yoo, I have wonderful memories of my mother and my childhood when I smell it cooking in the oven. Thank you so much for sharing!Anonymoushttps://www.blogger.com/profile/11751602512148513946noreply@blogger.comtag:blogger.com,1999:blog-7100882347408067241.post-85330207679723851542019-12-03T04:47:08.473+00:002019-12-03T04:47:08.473+00:00Out of all the images I looked at today for a City...Out of all the images I looked at today for a City Chicken recipe, YOURS was the most appealing! I have copied your recipe and we're going to make it next time we buy a cut of pork. Have you ever made this recipe with a cut other than tenderloin? <br />PS I actually came to your site looking at another recipe, Welsh Rarebit, and that picture of CC just absolutely drew me in! You can respond to me via email at bidness44 at hot mail dot com. Thank you! RBhttp://coffeetimebliss.comnoreply@blogger.com