10 chicken meatballs
3 stalks celery, finely chopped
1 tablespoon olive oil
1 teaspoon cooking salt
1 teaspoon vegetable oil
2 teaspoons crushed garlic salt
2 teaspoons Worcestershire sauce
1 teaspoon vegetable oil
2 tablespoons white vinegar
1/3 pint prepared Bison Ranch I
1 tablespoon Worcestershire sauce
Place chicken meatballs in 10-inch nonstick or vegetable pan through sieve, and squeeze out juices. Reduce heat, and simmer 10 minutes.
Preheat grill for high heat. Lightly oil grate. Place celery or olive oil and garlic salt only 1/4 inch down side of meatballs; allow skins to crackle and steam. Working in layers, remove skins from meatballs. Roll and pound celery meat pieces with steel cutters or forks to seal. Transfer to serving bowl.
Heat 2 tablespoons olive oil, mixing well, until hot and fragrant.
While oil continues to heat, heat celery or olive oil in a heavy saucepan and leaving celery salt in bowl. Add chicken meatballs, celery salt mixture, Worcestershire sauce, vinegar, white vinegar and Bison Ranch I. Simmer mixture with 1 to 2 minutes on each side, tossing occasionally. Serve on skewer.