Prep 1 hr
Cook 3 hrs 15 mins
This is a delicious recipe from the Paris (Ontario) Curling Club recipe book. It is scrumptious. At our son's "buck and doe" the teens were eating this as they brought it into the hall.
- 10 lbs meat (1/2 boneless pork, 1/2 veal or all pork, this would make for the light & dark meat of the "chicken")
- 6 onions
- 1 cup seasoned flour (recipe follows)
- 1 dozen egg
- 1 lb vegetable shortening
- 1 loaf bread, in crumbs
- seasoned flour
- 2 cups flour
- 2 tablespoons salt
- 1 tablespoon celery salt
- 1 tablespoon pepper
- 2 tablespoons dry mustard
- 4 tablespoons paprika
- 2 tablespoons garlic powder
- 3 tablespoons msg (accent)
- 1 teaspoon ginger
- 1⁄2 teaspoon thyme
- 1⁄2 teaspoon sweet basil
- 1⁄2 teaspoon oregano
- Cut meat into cubes.
- Cut onion into large pieces.
- Put a layer of meat and onion on bottom of large bowl. Sprinkle with seasoned flour.
- Repeat layers until all meat and onion is used.
- Cover and leave overnight.
- Put cubes of meat onto skewer. Discard onion.
- Dip skewer in beaten egg. Roll in bread crumbs.
- Press meat to hold its form on skewer.
- Dip in egg and breadcrumbs again.
- Deep fry in oil for 5 minutes or until golden brown.
- Line a large roasting pan with foil.
- Place skewers in layers as you would cabbage rolls.
- Cover with foil and bake 250 degrees for about 2 1/2 hours.
- NOTE: These freeze exceptionally well and are great for large get-togethers.
I only let this sit in the frige for 4 hours. I cut the recipe in half. I really thought that w/all the spices it would be really good - but I just thought it was kinda "meh" & dry - BUT you could cut it w/a butter knife. DH liked it more than I did & I don't think I'll be making it again & I'm not sure I'll try another city chicken recipe either. Moving on to other foods............... Thanks anyway.