Cooking Tips & Hints
                 Week 83 Featured Recipe
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CITY CHICKEN
(click for printable version of this recipe)
This week we recognize the Pittsburgh Steelers with our dish. It originated in Germany from the word “Huhnstadt” or translated City Chicken and dates back to the early 1700s when raising chickens within city limits became illegal. Prior to and during the Depression Era this became a favorite dish in cities such as Pittsburgh when pork was cheaper to buy than chicken. Despite the name, City Chicken almost never contains chicken. This recipe will make about 16 to 20 skewers, so be sure to invite your friends to enjoy a Sunday afternoon game with you and share your “chicken dish”. Enjoy.
TOOLS:
• Large Frying Pan
• 2 Quart Roaster
• 2 Pie pans
• Tongs
• Large Mixing Bowl
• Whisk
INGREDIENTS:

• 2 lbs chuck roast
• 2 lbs pork butt roast
   (Have a butcher cut both roasts into
   1" chunks)
• 2 eggs, beaten
• 2 cups cracker crumbs
• 1 cup water
• ½ cup vegetable oil
• 1/4 cup milk
• 1 can cream of mushroom soup
   (10 ½ oz)
• 1 jar brown gravy (12 oz)
• 20 bamboo skewers (6")

(CLICK ANY PICTURE TO ENLARGE)
PREPARATION: 

Put meat on skewers, alternating between pork and beef (about 3 each per skewer). Whisk egg and milk together in pie pan. Roll meat skewer in egg and milk mixture then roll in cracker crumbs. Heat oil in large skillet until it smokes. Fry skewers in oil until golden brown on all sides. Place in a 2 quart roaster. Combine gravy, soup and water in mixing bowl and pour over skewers in roaster. Bake in 350 deg F oven about 1 ½ hours.

HINTS: Soak your skewer sticks in water a little before using. This will help the meat slice on better and prevent splintering.
(CLICK ANY PICTURE TO ENLARGE)