City Chicken a Polish-American Recipe (2024)

FAQs

What is Polish city chicken made of? ›

Traditionally, city chicken consists of cubes of pork, veal, or both, which are threaded onto skewers, battered with flour and breadcrumbs, and baked or deep-fried to tender perfection. Cooks often shape the skewered meat to mimic chicken drumsticks, and the dish indeed tastes like chicken.

Fun fact - it was actually Binghamton that gave city chicken it's name. A 1926 Binghamton newspaper article called the dish “city chicken” and it stuck and has been called that ever since (although your Polish or Ukrainian grandmother who called it patyczki or patychky would probably roll her eyes).

City chicken is a skewer of pork cubes that are breaded, deep-fried, and then baked to resemble fried chicken. I like to use all pork, but the tradition is to use pork and veal combined.

The first references to city chicken appeared in newspapers and cookbooks just prior to and during the Depression Era in a few cities such as Pittsburgh. City chicken typically has cooks using meat scraps to fashion a makeshift drumstick from them by skewering meat chunks. It was a working-class food item.

Pork accounts for the largest share of meat consumption in Poland and is also the most commonly used for meat products. Thanks to its universality, pork is used in a variety of dishes, and the culinary tradition of Poles further favours its consumption.

Polish chickens are calm, gentle, friendly, and active birds. But they are easily surprised or frightened and may have a nervous disposition. It is because they can't see properly because of their large crests. Poultry handlers always talk to them when they're closer, so they don't get scared and fly off.

City dwellers longed for chicken, that fancy delicious bird that only farmers got to eat, the lucky devils. But the elusive fowl were raised in the country, and were hard to obtain in the city and expensive when found. So city mice fashioned a pork-veal dish as a sort of mock chicken.

Slang. a cowardly or fearful person. a young or inexperienced person, especially a young girl. petty details or tasks.

Mechanically separated meats (turkey and/or pork), Pork and/or beef, Water, Modified corn starch, Modified milk ingredients, Soy protein isolate, Salt, Potassium lactate, Monosodium glutamate, Sodium phosphate, Onion powder, Sodium erythorbate, Sodium diacetate, Spices, Sodium nitrite, Wheat flour, Mustard.

Yinzer is a 20th-century term playing on the Pittsburghese second-person plural vernacular "yinz." The word is used among people who identify themselves with the city of Pittsburgh and its traditions.

What is the Pittsburgh sandwich called? ›

Primanti Sandwich

Primanti's is responsible for arguably Pittsburgh's most famous sandwich – their signature offering consisting of grilled meat, melted cheese, oil-and-vinegar based coleslaw, tomato and French fries between Italian bread. I'd recommend trying one from the original Primanti Bros.

Food from Pittsburgh can be divided into several categories, including sandwiches, salads, and noodles. The city is known for its classic sandwiches, like the Primanti Brothers sandwich, and its unique salads, like the Pittsburgh salad. Noodles are also popular in the city, with dishes like haluski and kluski.

As mentioned above, traditional mock meats tend to be highly processed, offering minimal nutritional value and using considerable amounts of unhealthful additives and salt. Some have even been found to contain animal-derived ingredients.

If your chicken is slimy, has a foul smell, or has changed to a yellow, green, or gray color, these are signs that your chicken has gone bad. Toss any chicken that's past its expiration date, has been in the fridge for more than 2 days raw or 4 day cooked, or has been in the temperature danger zone for over 2 hours.

If you are asking about a chicken recipe, it could be one of several baked chicken recipes referred to as California chicken. Sautéed chicken topped with tomato, Monterey jack, and a crowning glory of avocado slices. Pretty tasty.

The Polish is mainly an ornamental bird, however, at one time they were use for their eggs, but when the Leghorn became popular they were no longer widely used for egg production. The Polish are very prolific, laying around 200 or more eggs.

Polish roosters will develop larger, more red combs and wattles versus the hens who will have smaller, more pale combs and wattles. Polish roosters will also grow longer tail feathers and be overall bigger and heavier than a Polish hen.

Basic Description. The Polish chicken is classed as a soft feather lighter breed and this description does mean exactly what it says, they are no use as a meat bird and although they do lay a decent white egg they are not a prolific layer.