City Chicken

• lbs meat (1/2 boneless pork, 1/2 veal or all pork, this would make for the light & dark meat of the "chicken")10 lb
• onions↗6
• cup seasoned flour (recipe follows)1 cup
• dozen egg1
• lb vegetable shortening↗1 lb
• loaf bread, in crumbs↗1
• seasoned flour
• cups flour↗2 cup
• tablespoons salt↗2 tablespoon
• tablespoon celery salt1 tablespoon
• tablespoon pepper↗1 tablespoon
• tablespoons dry mustard2 tablespoon
• tablespoons paprika↗4 tablespoon
• tablespoons garlic powder↗2 tablespoon
• tablespoons msg (accent)3 tablespoon
• teaspoon ginger↗1
• teaspoon thyme↗1⁄2
• teaspoon sweet basil↗1⁄2
• teaspoon oregano↗1⁄2

Step-by-step instructions

1. 1

   Cut meat into cubes.

2. 2

   Cut onion into large pieces.

3. 3

   Put a layer of meat and onion on bottom of large bowl. Sprinkle with seasoned flour.

4. 4

   Repeat layers until all meat and onion is used.

5. 5

   Cover and leave overnight.

6. 6

   Put cubes of meat onto skewer. Discard onion.

7. 7

   Dip skewer in beaten egg. Roll in bread crumbs.

8. 8

   Press meat to hold its form on skewer.

9. 9

   Dip in egg and breadcrumbs again.

10. 10

    Deep fry in oil for 5 minutes or until golden brown.

11. 11

    Line a large roasting pan with foil.

12. 12

    Place skewers in layers as you would cabbage rolls.

13. 13

    Cover with foil and bake 250 degrees for about 2 1/2 hours.

14. 14

    NOTE: These freeze exceptionally well and are great for large get-togethers.