Georgia's City Chicken
photo by twissis
- Ready In:
- 5hrs 30mins
- Ingredients:
- 8
- Yields:
-
40 skewers
- Serves:
- 20
ingredients
- 5 lbs pork roast, cubed
- 5 lbs beef roast, cubed
- 2 cups flour
- 2 tablespoons poultry seasoning
- 1⁄2 teaspoon onion powder
- 2 garlic cloves, chopped well
- 1 quart chicken broth
- 1 (16 ounce) package egg noodles, medium wide
directions
- Mix flour, poultry seasonings, and onion powder in a heavy duty ziplock bag and set aside.
- On 6" wooden skewers, alternate 2 cubes each of pork and beef.
- Coat the skewered meat in the ziplock (a few at a time) .
- Sear the floured skewers on all four sides, but don't worry about cooking them through.
- As they are browned, place them aside until all of them are browned.
- Take all of the now browned skewers, put them back into the pan. You can layer them ontop of each other.
- Cover them with chicken broth, add the garlic, turn down the heat and allow them to simmer for several hours.
- Cook the egg noodles as directed on package. Drain and place them on a platter.
- When the City Chicken are "falling off the bone" tender, remove them from the pan and place them atop the noodles on the platter.
- Use the broth in the pan, along with the left over dredging flour mixture to make "Chicken" gravy.
- Pour the gravy over the City Chicken & egg noodles.
- Enjoy! Yummy!
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Reviews
-
Made for Spring PAC 2013 & there is chicken in MY Georgia City Chicken! The price of beef here would make you faint, so I used pork & chicken. Both meats were well-flavored & tender. The gravy was simply beyond words -- maybe the best gravy I have ever made. I was out of egg noodles & used Ramen noodles rather than rice. For chefs who follow me (& I hope there are many), I have 2 hints: Dbl bag the breading mix & blunt the sharp edge of the wooden skewers so it does not puncture the bag. Thx for sharing this sure-to-be-repeated recipe w/us.
RECIPE SUBMITTED BY
Peachy326
Pelion, South Carolina