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

Instructions

1. Mix flour, poultry seasonings, and onion powder in a heavy duty ziplock bag and set aside.

2. On 6" wooden skewers, alternate 2 cubes each of pork and beef.

3. Coat the skewered meat in the ziplock (a few at a time) .

4. Sear the floured skewers on all four sides, but don't worry about cooking them through.

5. As they are browned, place them aside until all of them are browned.

6. Take all of the now browned skewers, put them back into the pan. You can layer them ontop of each other.

7. Cover them with chicken broth, add the garlic, turn down the heat and allow them to simmer for several hours.

8. Cook the egg noodles as directed on package. Drain and place them on a platter.

9. When the City Chicken are "falling off the bone" tender, remove them from the pan and place them atop the noodles on the platter.

10. Use the broth in the pan, along with the left over dredging flour mixture to make "Chicken" gravy.

11. Pour the gravy over the City Chicken & egg noodles.

12. Enjoy! Yummy!