City Chicken

When I was growing up my Grandma Donna used to make us City Chicken.  It was always the best meal of the year.  This year we decided to make City Chicken for our Christmas meal.  What is City Chicken you ask?  Well it is a combination of meat on a stick that appears to look like a chicken leg.  The funniest thing, is that there is no chicken in it.  Yep, City Chicken is pork and beef.

Serve it with mashed potatoes and all of your favorite sides.

City Chicken

• 1 lb pork cubed
• 1 lb beef cubed
• 1 package saltines – crushed
• 2 eggs
• 20 wooden skewers cut to 6 inches in length
• 3 cups hot water
• 2 tbs chicken bouillon
• 2 tbs beef bouillon
• 1 tbs garlic
• salt and pepper
• 8 tbs butter

Alternating between the beef and pork, skewer the meat onto the wooden skewers.

Once you have all of the meat skewered, dip them in the egg wash and then coat with the crushed saltines.

Heat a large skillet or an electric fry pan to medium/high heat.  Then melt half of the butter into the pan.  Place the skewers into the pan and brown the meat on all sides.  When the pan starts to dry up, add more butter to make sure that all of the sides of the city chicken are nice and browned.

When browned, place the skewers into a dutch oven.  Layer them into the pan, making sure to place as many as you can in each layer.

Place 1.5 cups of hot water into two separate bowls.  Then dissolve the chicken bouillon in one bowl and the beef bouillon in the other bowl.  Then spoon a teaspoon of each of the bouillon onto each of the skewers.  Then pour the remaining bouillon into the pan.  Sprinkle the garlic over each layer of city chicken.

Place the cover onto the pan and place into a 300 degree oven for 2 hours.  After 2 hours, turn the oven to 350 degrees and cook for another 2 hours.

Remove the city chicken from the pan and use the pan drippings to make gravy.  Serve the city chicken with mashed potatoes.