City Chicken
- Reviews 1
Ready In: 4 hrs 15 mins
Serves: 30
Yields: 30 skewers
Ingredients
- 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
Directions
- 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.
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