Why City Chicken has No Chicken: A New Look at a Century-Old Recipe by Cleo Coyle

Behold the "mock drumstick" of our (baked not fried)
City Chicken, smothered in a delicious pan gravy.
A century-old recipe bringing comfort food joy...

One hundred years ago, when you couldn't afford real chicken, "City Chicken" was a tasty alternative, a way to enjoy mock fried chicken drumsticks using meat scraps (pork, beef, veal) from the butcher. 

Click here for the
Free Recipe PDF.

Different regions have their own take on this dish. Some deep fry the mock drumsticks, others have no breading. My husband's mother, Evelyn, prepared it, "Pittsburgh style" (breaded, sautéed, baked, and served with pan gravy). And that is the very recipe I'm sharing with you today.

AND since my husband (and partner in crime writing) has been craving it lately, I thought it was about time I aided and abetted his desire to...

Eat with joy!

~ Cleo