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City Chicken
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Description
Ah, city chicken. This really was mainly a winter dish for us, as it was a great when-it’s-cold type of meal. It’s relatively simple and a little different as well, which always makes for something great when you’re craving variety!
Outer skin that tastes like fried chicken, inner meat that’s moist and delicious … and who doesn’t like eating things off skewers? They make everything more fun!
Ingredients
- 1-½ pound Pork Roast
- 2 cups Flour
- 2 Tablespoons Seasoning Salt
- 1 Tablespoon Black Pepper
- 3 cups Water Or Stock
- 2 cubes Beef Bouillon
- 2 Tablespoons Vegetable Oil
Preparation
Trim the fat off your meat, cut into cubes. Put 5 to 6 cubes on each skewer, set aside.
Mix flour, seasoning salt, and black pepper together. Coat meat on skewers and place into hot oil in a frying pan. Brown on each side.
In a large Dutch oven, put water/stock and bouillon cubes in bottom. Dissolve cubes, place browned skewers into bottom, cover.
Bake 350ºF for 40 to 45 minutes. Serves 4.
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