- 4-City Chicken (Veal & Pork)
- 2 Eggs, beaten slightly
- 1 Cup seasoned bread crumbs
- Salt & Pepper
- 1 Spanish onion
Flour, dip in egg, rolled in breadcrumbs. Brown in hot oil until
Golden brown. Do not over cook. Meat should be raw inside.
Arrange in small roaster side by side. Season with salt & pepper.
Slice onion and place on top of city chicken. Option: place a pad of
Butter on each city chicken before roasting. Roast covered at 325
Degrees for 1 & ½ hours. Red skin potatoes quartered and sliced
Carrots can be cooked with city chicken if desired. Place vegetables
In roaster after the first hour. Seasoned and cook vegetables until done.
- 3 ½ to 4 ½ lb. Roast
- Liquid Base
1 cup of dry red wine
1 cup of water
- Seasoning: #1
1 tablespoon of Roast Beef seasoning
- Seasoning: #2
Coarse Kosher salt or sea salt
2 cloves of crushed garlic
- Seasoning: #3
1 Tablespoon of Santa Cruz steak & chop seasoning
- Seasoning: #4
1/8 cup of liquid Maggie
1 teaspoon of kitchen boquete
2 tablespoons of herb deprovence
4 cloves of crushed fresh garlic
Oil roast and season according to recipe. Place roast in a
Roasting pan. Place liquid in bottom of the pan and roast
At 350 degrees until internal temp. reaches the desired doneness.
Let roast stand for 10 minutes before carving. Make a wonderful
Gravy by thickening the drippings.
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