Georgia’s City Chicken: A Culinary Journey

My strongest food memories often involve family, and this recipe is no exception. I remember the first time I tasted City Chicken, at a summer family reunion. My Aunt Carol had prepared it, and the smoky aroma of the simmering meat, combined with the comforting sight of egg noodles and rich gravy, filled the air with an anticipation that only good food can create. It wasn’t until years later that I learned the dish contained no chicken at all! This “faux chicken” quickly became a family favorite, a testament to the ingenuity and resourcefulness of home cooks.

Recipe Overview

• Prep Time: 1 hour
• Cook Time: 4 hours 30 minutes
• Total Time: 5 hours 30 minutes
• Servings: 20
• Yields: 40 skewers
• Dietary Type: Not Gluten-Free

Ingredients

• 5 lbs pork roast, cubed
• 5 lbs beef roast, cubed
• 2 cups flour
• 2 tablespoons poultry seasoning
• 1/2 teaspoon onion powder
• 2 garlic cloves, chopped well
• 1 quart chicken broth
• 1 (16 ounce) package egg noodles, medium wide

Equipment Needed

• Heavy duty ziplock bag
• 6″ wooden skewers
• Large electric skillet or standard fry pan and large crock pot

Instructions

1. In a heavy-duty ziplock bag, combine the 2 cups flour, 2 tablespoons poultry seasoning, and 1/2 teaspoon onion powder. Seal the bag and shake well to thoroughly mix the dry ingredients. Set aside. This is your dredging station.
2. Prepare your skewers. On each 6″ wooden skewer, alternate 2 cubes of pork and 2 cubes of beef. This creates the “City Chicken” drumstick effect. Ensure the meat is snug on the skewer but not overly packed.
3. Working in batches, add the skewered meat to the ziplock bag containing the flour mixture. Seal the bag and shake vigorously to coat each skewer evenly with the flour. Remove the skewers and gently shake off any excess flour. The flour coating will help create a delicious crust when seared.
4. Heat a large electric skillet or a standard fry pan over medium-high heat. You may need to add a bit of oil to prevent sticking, although the fat from the meat should render out during the searing process.
5. Sear the floured skewers on all four sides until they are nicely browned. This step is crucial for developing flavor and creating a beautiful color on the “City Chicken.” Don’t worry about cooking the meat completely through at this point; the simmering will take care of that later.
6. As the skewers are browned, transfer them to a holding dish or plate. Continue searing the remaining skewers until all are browned.
7. Return all of the browned skewers to the skillet or, alternatively, pack them vertically into a large crock pot. You can layer them on top of each other if necessary.
8. Pour 1 quart of chicken broth over the skewers, ensuring they are mostly submerged. Add the 2 chopped garlic cloves to the broth.
9. Reduce the heat to low and allow the “City Chicken” to simmer gently for several hours. The simmering time is crucial for tenderizing the meat and allowing the flavors to meld together. Check the liquid level periodically and add more chicken broth or water if needed to keep the skewers mostly covered.
10. While the “City Chicken” is simmering, cook the egg noodles according to the package directions. Once cooked, drain the noodles well and place them on a large platter.
11. After several hours of simmering, check the “City Chicken” for doneness. The meat should be “falling off the bone” tender. If it’s not quite there, continue simmering for a bit longer.
12. Once the “City Chicken” is tender, remove the skewers from the pan and arrange them atop the bed of egg noodles on the platter.
13. To make the “Chicken” gravy, use the broth remaining in the pan along with any leftover dredging flour mixture from the ziplock bag. Whisk the flour mixture into the broth and cook over medium heat, stirring constantly, until the gravy thickens to your desired consistency. Season with salt and pepper to taste.
14. Pour the gravy generously over the “City Chicken” and egg noodles.
15. Serve immediately and enjoy!

Expert Tips & Tricks

• To save time, look for pork and beef roasts that are already cut into cubes at your local butcher shop or grocery store. Some places even specifically label pre-cut meat as “City Chicken” meat.
• If you can’t find 6″ wooden skewers, you can use longer bamboo skewers and cut them in half. Be careful when cutting the skewers, as they can splinter.
• For a richer flavor, use homemade chicken stock instead of store-bought broth.
• To prevent the meat from sticking to the pan during searing, make sure the pan is properly heated before adding the skewers. You can also lightly oil the pan with a high-smoke-point oil.
• If you are using a crock pot, be sure to monitor the liquid level closely, as crock pots tend to cook at a lower temperature and may require less liquid.
• Don’t be afraid to experiment with different seasonings in the flour mixture. Paprika, dried thyme, or rosemary can add a unique flavor dimension.
• For a smoother gravy, strain the broth before whisking in the flour mixture.

Serving & Storage Suggestions

Serve Georgia’s City Chicken hot, right after preparation, for the best flavor and texture. Arrange the skewers attractively on a platter of egg noodles, and be generous with the gravy.

Leftover “City Chicken” can be stored in the refrigerator for up to 3-4 days. Store the meat and gravy separately from the egg noodles to prevent the noodles from becoming soggy. Reheat the “City Chicken” and gravy in a saucepan over medium heat or in the microwave until heated through. You can also reheat the egg noodles separately in the microwave.

For longer storage, you can freeze “City Chicken” for up to 2-3 months. Allow the meat and gravy to cool completely before transferring them to freezer-safe containers or bags. Thaw the “City Chicken” in the refrigerator overnight before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	426.4 kcal	N/A
Calories from Fat	92 g	22 %
Total Fat	10.3 g	15 %
Saturated Fat	3.5 g	17 %
Cholesterol	172.2 mg	57 %
Sodium	303.1 mg	12 %
Total Carbohydrate	26.4 g	8 %
Dietary Fiber	1.2 g	4 %
Sugars	0.6 g	2 %
Protein	55 g	110 %

Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Variations & Substitutions

• Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend for dredging. Ensure the chicken broth and any other ingredients used are also gluten-free.
• Spicy: Add a pinch of cayenne pepper or red pepper flakes to the flour mixture for a touch of heat.
• Vegetarian: While traditionally made with meat, you could create a vegetarian version using firm tofu or seitan, cut into cubes. Marinate the tofu or seitan in a savory broth before skewering and following the remaining steps.
• Chicken Bouillon Boost: Enhance the chicken broth’s flavor by adding chicken bouillon cubes.

FAQs (Frequently Asked Questions)

Q: Why is it called “City Chicken” when there’s no chicken in it?
A: The dish originated during times when chicken was more expensive or harder to come by. Pork and beef were used as a more affordable substitute, skewered to resemble chicken drumsticks.

Q: Can I use different cuts of beef and pork?
A: Yes, but be mindful of fat content. Using leaner cuts like sirloin for beef and pork loin will work, but you might need to add a little oil during searing.

Q: How do I know when the “City Chicken” is done simmering?
A: The meat should be very tender and easily pulled apart with a fork. It should feel like it’s almost falling off the skewer.

Q: Can I make this in a slow cooker?
A: Absolutely! Sear the meat as directed, then transfer to a slow cooker with the chicken broth and garlic. Cook on low for 6-8 hours, or until the meat is very tender.

Q: What can I serve with City Chicken besides egg noodles?
A: Mashed potatoes, rice, or creamy polenta are excellent alternatives. Serve with a side of green beans or a simple salad for a complete meal.

Final Thoughts

Georgia’s City Chicken is a heartwarming dish that’s perfect for family gatherings or a comforting weeknight meal. Don’t be intimidated by the longer cooking time; the simmering process is mostly hands-off, and the resulting tender, flavorful meat is well worth the effort. I encourage you to try this recipe and adapt it to your own family’s preferences. Experiment with different seasonings, try a new side dish, and most importantly, enjoy the process of creating a delicious and memorable meal. This recipe is a conversation starter! Feel free to come back and leave a comment letting me know how it went!