Monday, December 30, 2013

City Chicken a.k.a. Mock Chicken Legs

This post is mainly a marker; I haven't actually made these yet, but my mother-in-law does every year, and since they're a family favorite, I figure I should record the recipe for posterity. Next year, I'll watch her make them and add more details, but for now, she offered this:

4 lbs. veal (special order from the butcher)
4 lbs. pork boneless roast, also special ordered, because the butcher cuts it up for mock chicken legs, though Grandma cuts them further.)
Put on sticks (the butcher from Festival Foods throws these in with the the price of the meat), alternating pork and veal.
Dip in egg, roll in saltine cracker crumbs (w salt and pepper)
Brown in Crisco in roaster (This is the most time-consuming part, as this recipe makes about 50 "legs."

Place in roaster (covered) with 1 large diced onion over the tops, in oven at 350 degrees for an hour and 15 minutes or so (50 legs takes that long, apparently) Poke with a fork to check for doneness. Transfer to another pan to keep warm so that you can make gravy from leavings in bottom of pan.

Finally, have a family feast!

Stay tuned for updates next year! :)
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