City Chicken has been a popular dish in Detroit for generations. It generally has roots in Midwestern and Eastern industrial areas, where early in the 20th century people put scraps of meat on skewers and made mock drumsticks. You generally see City Chicken available in Polish restaurants, but many neighborhood diners have it in their regular rotation. Some folks use a combination of veal and pork, but my family has generally always used an all-pork version. While it's not fancy, City Chicken is always a treat and something I make often for company. Recipe and more at http://www.cavalcadeoffood.blogspot.com/
