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Preserve food safely in San Bernardino County!
Fruits and Vegetables
Comments:
by Chelsea Hanchett
on April 8, 2019 at 4:52 PM
Yum! Fascinating article - love learning about recipes from the past.
by Jeff and Julie Potter
on June 6, 2019 at 4:13 PM
Thanks for the information now we know what it is. We founds a chicken sans volaille aluminum press like the one in the photo at the DART, thrift store. What fun mock chicken. Got to try that recipe.  
Jeff and Julie Potter
by Robin Lujan
on December 1, 2019 at 9:34 AM
CHICKEN LEG ON A CRUTCH.
by Ginny Mrizek
on September 30, 2020 at 9:16 AM
I grew up on mock chicken legs. I remember the butcher shop with the sawdust on the floors. I think I also remember that mock chicken legs were only available in the fall because of the growth of the calf after birth in the spring. It is wild to think of veal as being an inexpensive meat in the 1950s when it is so expensive now. The mock chicken legs I remember did not have cubes of meat, but was ground altogether with the pork.
by Christi Caughey
on November 1, 2021 at 7:44 AM
I loved these as a kid!!
by Brad Kacer
on November 14, 2021 at 9:38 PM
We have been making this for xmas Eve dinner for over 50 years. Skewer the meat, hit with salt, pepper, onion powder and garlic powder. Dip in flour, milk/eggs, bread crumbs. Fry until golden. Place on cookie sheet that has onion rings and bacon strips on it. Bake.  
 
One year I ate 13, and my brother 12. And I've always been a skinny guy. These things are deadly delicious. Enjoy!
Reply by Lauria Watts
on November 15, 2021 at 10:22 AM
Brad,  
Hmmm, you've given me inspiration to try these this coming Christmas Eve! The do sound good and I know a markets where I can get both pork and veal so I will make a shopping list.
by Timothy Wayne
on December 6, 2021 at 10:21 PM
Finally! I bought one of these things at a thrift store about 20 years ago because it looked interesting and it was $2. I have done numerous searches over the years and this is the first real information I have found. I grew up in Cincinnati in the '60's and '70's and I never heard of City Chicken. I could tell it is a food mold for chicken legs, mine even has a little detail that looks like the bone on the end. I tried to use it to cut out pieces of Chicken of The Woods mushrooms to make Kentucky Fried Chicken of The Woods but it is easier to cut them to shape with a knife. Thank for the great article and the recipe.
 
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