The Skillet
Pages
Dishes
Page 2
| Lake Erie Perch Filets 1 lb. | $8.25 |
| Filet of Sole 1 lb. | $6.25 |
| CHICKEN EATERS SPECIAL - 1/2 (4 pcs) delicious Golden Brown Broasted Chicken, Butterflake Roll and Honey | $3.95 |
| Shrimp (Colossal size) 1 lb. | $12.95 |
| Chicken Livers (Broasted) (Tuesday Nights only) | $4.75 |
| CHICKEN LIVERS & SAUTEED ONIONS - Served Tuesday nights only Fresh Chicken Livers prepared delightfully by "Broasting" Apple Butter Garnish | $4.95 |
| FILET MIGNON PETITE - The Skillet's special 5 1/2 ozBroiled choice Beef Tenderloin | $9.25 |
| CHOPPED SIRLOIN OF BEEF STEAK - A platter-sized Broiled Steak - deliciously seasoned and smotheredwith Sauteed Onions | $4.50 |
| CENTER CUT HAM STEAK - Hickory Smoked - Grilled pineapple Ring Generous one half pound serving | $5.85 |
| FILET OF SOLE - Natural Bonless White Meat Filets Deep Fried and brushed with Lemon Butter Served with Tartar Sauce | $4.50 |
| CANADIAN LAKE PERCH FILETS - finest Quality Fresh Water Perch Boned and Deep Fried Tartar Sauce and Lemon Wedge | $5.75 |
| FRIED-LOUISIANA GULF SHRIMP - Graded "Colossal" for large size! Fantail Round Shrimp with special light breading Extra Meaty - Served with snappy Cocktail Sauce | $6.95 |
| BROASTED CHICKEN SNACK - Same as Dinner except 1/4 (2 pcs) of Chicken | $3.75 |
| French fried potatoes | $0.85 |
| French Fried Potatoes - Box of 5 orders | $3.50 |
| Cream Cole Slaw (individual) | $0.90 |
| Cream Cole Slaw - Pint | $1.85 |
| French Fried Onion Rings | $1.25 |
| Warm Butterflake Roll | $0.35 |
| Warm Butterflake Roll - 1/2 dozen | $1.60 |
| Individual Honey | $0.15 |
| Individual Honey- 4 for | $0.50 |
| Breaded Mushrooms | $1.50 |
| BROASTED CHICKEN ALA SKILLET DINNER - The entire one half of a Golden Brown Spring Chicken, which has been pre-marinated in an exclusive Skillet preparation and then "Broasted" to a juicy perfection (See Receipe on back page) included in your Dinner is your choice of French Fries or Whipped Potatoes and Gravy Cream Cole Slaw Cranberry Apple Relish a warm Butterflake Roll and Honey and of course After Dinner mints it is served on a special Platter and then individually boxed for your dining convenience. | $4.90 |
| Buckets O' Chicken (half white, half dark meat), 8 pcs - 120 pcs, Extra charge for special orders | $6.09 – $76.79 |
| Since your order is cooked at the time it is placed, and never pre-cooked and in a warming oven, we suggest you call in advance of your arrival | |
| Prices subject to change without notice | |
| Lunch Hours Mon. Thurs. Sat. 11AM- 2PM | |
| Dinner Hours 4 PM-8:30 PM The. Thur. Sat. 11 AM- 3:30 PM Sunday | |
| Call for prices on any in-between or larger quantities.We can furnish any amount of Broasted Chicken, be it for 1 person or 101 people on very short notice. | |
| All buckets are half white and half dark meat Extra charge for special orders | |
| All Dinners include choice of Potato Cream Cole Slaw a warm Roll and Honey Garnishes and After-Dinner Mints - and are served on a platter and individually boxed |
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| Broasted Chicken Ala Skillet | |
| (a) FIRST you take a chicken - a tender fresh young fryer grown locally. | |
| (b) Cut it in 8 pieces and scrub it clean. | |
| (c) Punch dozens of tiny holes in each piece. Careful you do not pierce the bone! | |
| (d) Place the chicken in a wire basket and submerge it in a tank of especially-blended marinating fluid. A hydrometer is necessary to assure even consistancy of seasoning batch after batch. | |
| (e) Put the tank, marination, and chicken into a vacuum chamber. Close the lid, and run the vacuum pressure up to 25 lbs. | |
| (f) Release the vacuum, and voila! - the flavoring has penetrated the chicken to the bone. | |
| (g) Remove the chicken from your marination and "dust" each piece lightly with a special browning flour. Please, no heavy grease-absorbing batter! | |
| (h) Place in refrigerator for at least 4 hours to allow marination to "set". | |
| (i) Cook in a pressure vessel developing at least 35 lbs. of pressure. This, of course, means using a Broaster since it is the only unit utilizing such high pressure. (It is the high pressure that retains the juices in lieu of a thick batter) | |
| (j) Use a top-quality vegetable shortening to disperse the heat evenly around the chicken and to brown the flour. | |
| (k) Remove from Broaster after 7 minutes of cooking at 380F. Cook each order as needed, it only takes 7 minutes. No problem, - particularly if you have 6 Broasters with a total capacity of 156 pcs. every 7 minutes, like The Skillet has! | |
| (l) Make use of a simpler recipe - dial 234-6069 and give us your requirements. It will be waiting for you by the time you reach The Skillet. |