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Bone-in Skin-on Chicken Parm?


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Bone-in Skin-on Chicken Parm?

JTPhilly | | Mar 17, 2014 02:30 PM

Has anyone seen this preparation?

I am always fascinated by amateur cook books - this weekend I came across one put together by a Women's Club of a local Catholic church in a blue-collar Philly neighborhood from the 50s or 60s

It is an interesting mix of Irish, German, and Italian influenced dishes. along with a lot of N. American dump-a-can specials and hot dog casseroles there are several recipes for fresh pasta, ricotta gnocchi and manicotti crepes, sauerbraten, German potato balls, Irish stone cake etc.

In general there seems to be a penchant for fricassee of chicken in tomatoes - (but the term is never used) one recipe in particular has me befuddled

It is a recipe for one of the simplest things "Chicken Parmesan" but involves baking a whole, cut-up, fryer and adding mozzarella and tomato well into the cooking process.

Chicken Parm in my mind is always skinless, generally boneless, breast meat - usually breaded and baked or fried before topping with sauce and cheese.

Was this Mayfair housewife a Chicken Parm renegade? Just too lazy to butcher her chicken? or Did people make Chicken Parm like this before the supreme popularity of readily available BSCB?

It sounds like a hot mess... but then mozzarella melted over crispy chicken skin could be tasty, no?

To me the recipe is almost a parody of Italian-American cooking but the writer has an Italian surname and I am sure it was meant in earnest - people generally contribute something they are proud of to these collections which is why I like them so much.

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