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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Mock Chicken Legs

Has anyone done Mock Chicken Legs on the BGE. Just setting here thinking and  always loved them when my Mother made them. I figure I could et them browned on the BE then put them in a pan with Mushroom Soup and finish them like Mom did.

Comments

  • GrannyX4GrannyX4 Posts: 1,249
    Curious, what is a mock chicken leg?
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
  • lwrehmlwrehm Posts: 157
    You bring back some bad memories bring up "mock chicken legs".  I remember them from school lunch, nasty nasty things they were.  I have no clue what they were/are made of, other than to say that it is some type of a "meat" product formed into a chicken leg like shape and breaded.  
  • Parts is parts.

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    Flint, Michigan.  Named the most dangerous city in America by the F.B.I. three years running.

  • GaryLangeGaryLange Posts: 193
    I figured nobody would know what they are. It is Pork and Veal placed alternately on a stick. You then brown them and when I was much younger we put them in the oven with mushroom soup and backed them until they were done. Iwrehm they must have not been made right at te school because when made right they are very good. Roasted low and slow on the BGE they would be nice and tender and very tasty. The last hour you could put them in a foil pan with the mushroom soup. Serve with Buttered Noodles smothered with the Mushroom soup and some Corn on the cob. Try them sometime you'll change your opinions.
  • My mom used to cook something very similar. She called it City Chicken. She would bread & pan fry the pork & veal. Very tasty!

    ........................................................................................

    Flint, Michigan.  Named the most dangerous city in America by the F.B.I. three years running.

  • SmokeyPittSmokeyPitt Posts: 4,551
    That sounds really interesting- I would give that a try!  What are you waiting for?  Cook it up...take some pics...give us the recipe! ;)



    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 
  • That sounds really interesting- I would give that a try!  What are you waiting for?  Cook it up...take some pics...give us the recipe! ;)


    Yeah I gotta grab up that recipe. I can't do it justice because the breading is a big reason its great. Alas, Wilma & me are on Atkins and breading is naughty.

    ........................................................................................

    Flint, Michigan.  Named the most dangerous city in America by the F.B.I. three years running.

  • bodskibodski Posts: 237
    We used to call it City Chicken too. Haven't had any in decades, but it used to be quite common. We used to eat them on the stick, kind of like drumsticks.

    Cincinnati

    LBGE, Weber Gasser, Weber Kettle

  • SmokeyPittSmokeyPitt Posts: 4,551
    That sounds really interesting- I would give that a try!  What are you waiting for?  Cook it up...take some pics...give us the recipe! ;)

    Yeah I gotta grab up that recipe. I can't do it justice because the breading is a big reason its great. Alas, Wilma & me are on Atkins and breading is naughty.
    I feel your pain!  The missus and I are also doing low carb.  I guess if the meat is breaded it might not work out as good on the egg- not sure how that would turn out. 

    @GaryLange is the recipe you followed breaded?  


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 
  • GaryLangeGaryLange Posts: 193
    They are really easy to make. I just take a good pork roast and cut it into small pieces about 1-1/2" and do the same to some veal or a good cut of beef like a ribeye. Then slide them on some sticks alternating between the beef and pork dip them in flour the egg and finally some panko bread crumbs. I then brown them in a fry pan or you can put them on the BGE and let them cook at about 250 degrees for a couple hours. I have even thought of wrapping them in Bacon and throwing them on the BGE at 250 for a couple hours. You eat them like a chicken leg. Letting them cook some in the mushroom soup is and option also and tastes very good.
  • Dyal_SCDyal_SC Posts: 1,596
    Can't wait to see pix of this! All new to me. :) Sounds great!
  • TjcoleyTjcoley Posts: 2,773
    For us growing up, City Chicken was cubed veal and pork on a stick, breaded and fried. Mock Chicken Legs were ground veal and pork, shaped into a chicken leg around a stick, browned then baked. Should be adaptable to the Egg.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • bboulierbboulier Posts: 91
    There is a Wikipedia article on City Chicken (http://en.wikipedia.org/wiki/City_chicken).  Apparently it is as old as 1908.  While the article does not say so, I assume that City Chicken was developed, because chicken was then one of the more expensive meats.  City Chicken was a cheap way to provide a "ritzy" meal.  Today, we think of chicken as cheap.  It was not always so.  When Hoover promised a "chicken in every pot", he meant that prosperous times were coming.  When I was growing up in the early 1950s in Nebraska, chicken was a special Sunday meal.  Beef was an every night dish. 
  • Nature BoyNature Boy Posts: 8,283
    Cool stuff! I love learning about different regional dishes I have never heard of. Sure brings up some ideas, and sounds like something that needs to be tried. Lotza possibilities.

    Cool thread.
    Chris

    DizzyPigBBQ.com
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