Talk:City chicken

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I live in southeastern Michigan, and "city chicken" is a staple in restaurants here.

The manner in which it is prepared varies tremendously from place to place and restaurant to restaurant. All the dishes with this name really have in common is that they are something else, usually pork but occasionally veal or even lamb, placed on a skewer to mimic a chicken drumstick.

The last time I had it, at a place called the Royalty on Eleven Mile Road in Farmington Hills, it was boneless pork cubes on a skewer, browned on two sides and then simmered in chicken stock with flour dumplings. It can, however, appear in any poultryish disguise--quasi fried chicken, pseudo roast chicken legs, mock chicken stew with whole drumsticks that are not really drumsticks. The only way I have not yet seen it is in the form of an artificial whole fowl made from pork and stuffed with cornbread dressing. Who knows? Someone is probably making one up right now. —The preceding unsigned comment was added by 71.227.120.26 (talk)