BEST CITY CHICKEN
I grew up in northeast Ohio and this was my all time favorite dish when I was little...now I make it, and my family loves it too! I like to use all pork for my city chicken; however tradition is to use pork and veal combined. The grocery stores around me sell a pack of cubed pork with the wood skewers already in the pack specifically for city chicken, so you may want to look for that first. But, if you can't find that, then cubing your own pork will work fine.
Provided by Jennifer
Categories Meat and Poultry Recipes Chicken
Time 1h15m
Yield 7
Number Of Ingredients 9
Steps:
- Thread 2 or 3 cubes of pork onto each skewer. Sprinkle each skewer on all sides with salt, black pepper, and seasoned salt, and set the skewers aside.
- Whisk eggs and milk together in a bowl. Place the seasoned bread crumbs in another bowl. Pour 2 cups of water into a 9x13-inch baking dish with a wire rack set in the dish, and set the dish aside.
- Preheat an oven to 350 degrees F (175 degrees C). Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Dip each skewer of pork into the egg mixture, then dip in crumbs; dip the skewers a second time into egg mixture and then crumbs. Gently lay the skewers, a few at a time, into the hot oil, and brown until the coating is crisp and golden brown, about 3 minutes per side. Set the fried skewers aside while you finish the rest. Once the skewers are all browned, set them on the wire rack in the baking dish. Cover the dish tightly with aluminum foil.
- Carefully place the baking dish with the skewers into the preheated oven, and bake until hot and no longer pink in the center, about 20 minutes. Remove the foil, and bake 10 minutes more to dry out the crumb coating. Serve hot.
Nutrition Facts : Calories 369 calories, Carbohydrate 23.4 g, Cholesterol 178.9 mg, Fat 15.8 g, Fiber 1.1 g, Protein 31.7 g, SaturatedFat 3.5 g, Sodium 618.8 mg, Sugar 1.7 g
BRAISED COUNTRY-STYLE PORK RIBS
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 2h50m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Preheat the oven to 350 degrees F.
- Pat the ribs dry and sprinkle with salt and pepper. Heat 2
- tablespoons of the oil in a Dutch oven over medium-high heat and brown the ribs
- on all sides, working in batches if needed. Remove the ribs and set aside. Add
- the remaining 1 tablespoon of oil to the Dutch oven and reduce the heat to medium.
- Add the carrots, celery, onions and some salt and pepper and cook until soft,
- about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add
- the tomato paste and cook, stirring, to remove the raw flavor, about 3 minutes.
- Deglaze the pan with the vinegar, and then add the red pepper flakes and bay
- leaves.
- Add the ribs back to the pan and add enough stock to reach
- halfway up the sides of the ribs. Bring the pan to a simmer, cover and place in
- the oven. Braise until the meat is tender, about 1 1/2 hours. During the last
- half hour, uncover to allow the liquid to reduce and the pork to brown.
- Serve the ribs with Creamy Polenta, spooning the sauce on
- top, and garnishing with parsley.
- Spray the insert of a slow cooker with cooking spray (for easier clean up) and preheat on high.
- In a medium saucepan, add 1 cup of the half-and-half, the milk, 1 tablespoon of the butter and the polenta. Season with salt and bring to a boil over medium-high heat, whisking constantly to keep the mixture lump-free. Boil for 2 to 3 minutes. Pour the mixture into the slow cooker and cook on high for 2 hours, stirring once or twice per hour.
- Once you are ready to serve, open the slow cooker and whisk in the remaining 1 tablespoon butter, the remaining 1/3 cup half-and-half and the Parmesan. Salt and pepper conservatively since the polenta will be served with a robustly salted dish.
CITY CHICKEN
Delectable pork cubes, coated, skewered and slow simmered in chicken broth and herbs. Serve over rice, noodles, or mashed potatoes.
Provided by Diane H.
Categories Meat and Poultry Recipes Chicken
Time 1h25m
Yield 4
Number Of Ingredients 6
Steps:
- Mix salt, pepper and flour in a bowl. Coat pork cubes with flour mixture. Slide pork onto skewers
- In a skillet, brown pork skewers on all sides in a small amount of vegetable oil. Drain off any excess oil.
- Add chicken broth, thyme and bay leaf to skillet. Scrape up any brown bits. Reduce heat and simmer 1 hour or until meat is tender and sauce has thickened.
Nutrition Facts : Calories 372.3 calories, Carbohydrate 36 g, Cholesterol 67.2 mg, Fat 11.9 g, Fiber 1.4 g, Protein 27.8 g, SaturatedFat 4.4 g, Sodium 41.4 mg, Sugar 0.1 g
BBQ COUNTRY RIBS
I created this country ribs recipe many years ago when I adapted a sauce I saw in a magazine. The original called for much more oil. I usually triple the sauce and keep some in my freezer to use on chicken, beef or pork. -Barbara Gerriets, Topeka, Kansas
Provided by Taste of Home
Categories Dinner
Time 2h25m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Place ribs in an 11x7-in. baking dish coated with cooking spray. Sprinkle with liquid smoke if desired and salt. Add water to pan. Cover and bake at 350° for 1 hour., Meanwhile, in a saucepan, saute onion in oil until tender. Add the remaining sauce ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until slightly thickened., Drain ribs; top with half of the barbecue sauce. Cover and bake 1 hour longer or until meat is tender, basting every 20 minutes. Serve with remaining sauce. Freeze option: Place cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary.
Nutrition Facts : Calories 292 calories, Fat 14g fat (4g saturated fat), Cholesterol 91mg cholesterol, Sodium 668mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 1g fiber), Protein 28g protein.
MOM'S CITY CHICKEN
This dish is traditionally made with veal and pork but I keep the cost low by only using the cheapest pork I can find, usually boneless country ribs. No chicken here. I like to serve it over barley which soaks up the remaining liquid nicely!
Provided by Number One Foodie
Categories One Dish Meal
Time 1h50m
Yield 6 skewers, 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut boneless ribs into 1 to 1.5 " pieces;.
- Skewer 4 pieces per skewer.
- Dredge skewers in flour, then in egg mixture and then in breadcrumbs.
- Warm a large pan over medium heat and add olive oil and butter.
- When butter is melted, add the skewers and cook until all sides are golden brown (add more butter if needed).
- Once golden brown, pour in beef broth and sprinkle onion over the top.
- Cover with foil and place in preheated oven at 350 degrees Fahrenheit for 1 hour.
- Remove foil and leave in oven for an additional 30 minutes.
- Remove from oven and serve over any grain to soak up extra pan juices (I prefer barley).
Nutrition Facts : Calories 412.4, Fat 18.9, SaturatedFat 5.8, Cholesterol 77.1, Sodium 255.2, Carbohydrate 45, Fiber 2.4, Sugar 2.5, Protein 14.5
COUNTRY RIBS CITY CHICKEN
If you are looking for something different to do with pork, this is a great recipe. I adapted this from the Better Homes and Gardens Meat Cookbook, circa 1960. It originally called for veal. I've been making this recipe for 25 years and it is a family favorite. It's an easy recipe and you'll have the ingredients in your cupboard. The recipe calls for skewering the meat on 9 inch skewers, but when making it for the family, I just brown and bake the cubed meat in a cast iron pan. For company, I do skewer the meat. And, I do reduce the salt content and allow guests to add it to their own taste.
Provided by Deely
Categories Pork
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- If using skewers, thread meat onto 6 skewers.
- Combine crumbs and next 4 ingredients.
- Combine egg and milk.
- Dip meat in egg mixture, then into crumbs.
- In skillet, brown meat slowly on all sides.
- Dissolve bouillon cube in 1/2 cup of boiling water; add to meat.
- Cover and bake at 350°F for 45 minutes.
- Uncover; bake 30 minutes.
Nutrition Facts : Calories 342.6, Fat 17.5, SaturatedFat 4.6, Cholesterol 143.7, Sodium 608.5, Carbohydrate 10, Fiber 0.5, Sugar 0.5, Protein 34
CITY CHICKEN
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Set up a grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
- Thread the pork cubes onto eight 6-inch skewers, dividing evenly. Set aside.
- In a bowl, whisk together the flour and 1 teaspoon paprika. Season with salt and pepper, then set aside. In another bowl, whisk together the breadcrumbs and 1 teaspoon paprika. Season with salt and pepper and set aside. In another bowl, whisk together the eggs and remaining 1/2 teaspoon paprika. Season with salt and pepper, then set aside.
- Dredge the skewers in the flour, then egg, then breadcrumb mixture, shaking off any excess in between. Place a large cast-iron pan on the direct-heat side of the grill. Add enough olive oil to come 1 to 1 1/2 inches up the side of the pan. Once the oil is hot, add the pork skewers in batches. Do not overcrowd the pan! Cook, allowing to deeply brown on all sides, 2 to 3 minutes per side. Once all the skewers are browned, return them all to the pan, then move the pan to the indirect-heat side of the grill and finish cooking until the internal temperature reaches 150 degrees F, 15 to 20 minutes more. Serve!
SWEET 'N' SPICY COUNTRY RIBS
"My friends have asked me to bottle my barbeque sauce, rub and marinades. My favorite saying is, 'You cook it, and they will come.'" And they sure will with these tender ribs on the menu! Thanks to Allan Stackhouse Jr of Jennings, Louisiana for the recipe.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the apple juice, oil, cola, brown sugar, honey, garlic, Worcestershire sauce, Liquid Smoke if desired and seasonings. , Pour 1-1/2 cups marinade into a large resealable plastic bag; add ribs. Seal bag and turn to coat; refrigerate for 5 hours or overnight, turning once. Cover and refrigerate remaining marinade for basting. , Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan. Place ribs over drip pan and grill, covered, over indirect medium heat for 10 minutes on each side, basting occasionally. , Grill 20-25 minutes longer or until meat is tender, turning and basting occasionally with remaining marinade.
Nutrition Facts :
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- In a small bowl, mix together well the Seasoning for Ribs ingredients. Coat each rib well on all sides with seasoning mixture. Place onto large sprayed sheet of foil. Seal well, and place package onto foil-lined baking sheet. Bake in preheated oven for 3 1/2 to 4 hours until nice and tender.
- Remove from oven, with tongs carefully open to vent, then remove layer of fat by pulling off with tongs, transfer to a clean sheet of foil and partially close so it doesn't dry out, but still vent. Let rest for 10 minutes to cool down. Then pop into fridge for another 10 - 15 minutes. They'll end up about room temperature, which is what you want.
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