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A food native to Pittsburgh/[Western Pennsylvania] in which cubes of pork and/or veal are put on a short, wooden skewer, breaded, then baked and/or fried. I've heard that city chicken [originated] during [the Great Depression], when folks didn't have enough money to buy full cuts of meat, so they assembled meat scraps on a wooden skewer, creating a make-shift drumstick. Hence the name.
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